These Churro Cupcakes with Buttercream Frosting are so yummy! And the frosting is so delish you will want to use it on other cakes!
I love going to Disneyland just for their churro’s. While I have not yet tried to replicate their recipe (I do have a copycat recipe), I did make these Churro Cupcakes with Buttercream Frosting.
The frosting on these cupcakes is so good you will probably want to use it with other recipes.
Now keep in mind that authentic churros are typically deep-fried vs. baked, so these will taste a bit different than the deep-fried variety but are just as awesome!
How to Make these Churro Cupcakes with Buttercream Frosting
Make the Churro Cupcakes
1- Preheat Oven to 350°F.
2- Line 24 muffin cups with paper baking cups and set aside.
3- In a large mixing bowl, beat butter on medium for 30 seconds. Gradually add sugar a 1/4 cup at a time, beating until well combined.
4- Add eggs, one at a time, beating after each. Beat in vanilla extract. Add flour and milk alternately, beating on low after each addition until well combined.
5- Add baking powder, salt, and cinnamon and mix well.
6- Spoon batter into prepared cups, filling about 1/2 full. Combine 3 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle half of the cinnamon-sugar mixture over the batter making sure the batter is completely covered.
7- Bake approximately 20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 5 minutes. Remove cupcakes from pans and cool on wire rack.
Make the Buttercream Frosting
1- In a very large mixing bowl beat butter on medium until smooth.
2- Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla extract. Gradually beat in remaining powdered sugar and cinnamon until smooth.
3- Spoon frosting into a large pastry bag fitted with a large star tip. Pipe frosting on the cupcakes. Sprinkle with the remaining cinnamon-sugar mixture.
Churro Cupcakes with Buttercream Frosting
Ingredients
CUPCAKE BATTER
- 1 Cup Unsalted Butter, Softened
- 1 3/4 Cups White Sugar
- 4 Egg(s)
- 1 Tsp Vanilla Extract
- 2 Cups All Purpose Flour
- 1/2 Cup Milk
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Ground Cinnamon
BUTTERCREAM FROSTING
- 1/2 Cup Unsalted Butter, Softened
- 6 Cups Powdered Sugar
- 1/4 Cup Milk
- 2 Tsp Vanilla Extract
- 1 Tsp Ground Cinnamon
how to make this recipe
MAKE CUPCAKES
- Preheat Oven to 350°F.
- Line 24 muffin cups with paper baking cups and set aside.
- In a large mixing bowl, beat butter on medium for 30 seconds. Gradually add sugar a 1/4 cup at a time, beating until well combined.
- Add eggs, one at a time, beating after each. Beat in vanilla extract. Add flour and milk alternately, beating on low after each addition until well combined.
- Add baking powder, salt and cinnamon and mix well.
- Spoon batter into prepared cups, filling about 1/2 full. Combine 3 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle half of the cinnamon-sugar mixture over the batter making sure the batter is completely covered.
- Bake approximately 20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 5 minutes. Remove cupcakes from pans and cool on wire rack.
MAKE BUTTERCREAM FROSTING
- In a very large mixing bowl beat butter on medium until smooth.
- Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla extract. Gradually beat in remaining powdered sugar and cinnamon until smooth.
- Spoon frosting into a large pastry bag fitted with a large star tip. Pipe frosting on cupcake. Sprinkle with the remaining cinnamon-sugar mixture.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
Leave a Reply