Fall flavors are my favorite and Churro Cupcakes rank high on that list. Let me tell you why you need these delicious cupcakes at your next party or family dinner. They won’t disappoint and this cupcake recipe will be your new favorite I promise!
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This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Who doesn’t love the dusting of cinnamon and sugar on a hot churro? I know I do, and whenever I smell a freshly baked churro you can bet I’m following my nose right to where they are sold. Am I right? This is a fun twist on all that warm sweet goodness right from home with a simple recipe that everyone will adore.
Made from scratch this recipe will make 12 cupcakes and there is plenty of extra frosting to even pipe some in the middle of the cupcakes too if you wish. Totally optional, but a fun surprise for sure.
A Churro is a type of fried dough that originated from Spanish and Portuguese cuisine. They are fondly found in theme parks, pumpkin patches, and all sorts of Fall events. So let’s have some fun and make a cupcake with those same flavors.
Aside from the standard ingredients of Baking Powder, Baking Soda, Salt and Vanilla that you typically have on hand, you will also need flour, sugar, eggs, and vegetable oil too!
In this recipe I have used Dixie Crystals sugars, both granulated white sugar as well as brown sugar. I love love using Dixie Crystals products in my recipes for their quality and taste
How to make Churro Cupcakes
Gather all the needed ingredients including supplies like a large mixing bowl, measuring spoons, cups and even a kitchen scale if you have one. It really does make a different to weigh the ingredients.
For this recipe I used my hand mixer. It’s a small batch and no need to pull out the larger stand mixer. This recipe could be easily doubled if needed too which is a great idea when taking these treats to the kids school classrooms or even to the neighbors home as a fun surprise.
In a mixing bowl combine dry ingredients of flour, sugar, baking soda, baking powder, cinnamon and salt. Mix together with a spoon or whisk. Create a well in the center for the wet ingredients and add eggs, vegetable oil, vanilla extract, and water.
Mix together using a hand mixer on low until all ingredients are combined them gradually increase speed to high and mix until smooth. About 1-2 minutes. It doesn’t take long.
Fill greased muffin tins ½ - ¾ full with batter or use muffin liners which I personally prefer and Bake. Allow cupcakes to cool for a few minutes before removing from pan to a cooling rack to cool.
The cupcake itself is fantastic, Just wait until you try a bite with this delicious frosting! YUM! Make sure to gather all the ingredients needed and supplies. This ensures you don’t forget a step and really makes the process smoother.
In a mixing bowl combine butter with powdered sugar and softened cream cheese until smooth and then mix in brown sugar and cinnamon. This mixture will be thick. Add vanilla extract with heavy cream. I like to add cream 1 tablespoon at a time to unsure the desired thickness. Frosting that is too thin won’t pipe well or stand firm.
Using a piping bag or even a zip-lock bag add frosting and snip corner of bag. Pipe in a circular swirl building up from the outside to the center forming a mountain of delicious frosting. Sprinkle a cinnamon and sugar mixture on top and enjoy. It’s also fun to add a piece of churro on top.
I’m pretty sure your mouth is watering just like mine. So let’s get busy and make some treats. This recipe will make 12 cupcakes. And like I said, there is plenty of frosting to add some in the middle of each cupcake too. This is optional. It’s easiest if you use a small spook and scoop out a small amount of cake and set aside. Fill with frosting and place the cake back on top pressing down. Find the full recipe including measurements in the recipe card below.
Churro cupcakes can also be drizzled with caramel too. It’s ah-ma-zing I promise.
Dixie Crystals Sugar
I grew up being taught that Store Brands were less expensive and the same. As I’ve spent more and more time in the kitchen I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find. This sugar is very fine and gives my recipes a burst of texture that I love.
Can I freeze Cupcakes?
Great news, yes you can. In fact I love having frozen cupcakes to pull out of the freezer. These will freeze perfectly with or without frosting too. Freeze for up to 3 months.
How to store cupcakes
Store cupcakes in a sealed container. I like to use a cupcake holder with lid.
How to measure ingredients
I mentioned above that using a kitchen scale is always best. When measuring flour make sure to scoop and lift the flour in the container so it’s not so packed down. Then gently use a large spoon and spoon flour into measuring cup making sure to level off the top. This is among the most accurate ways to measure flour if you are not using a kitchen scale.
Do you need to weight all ingredients?
I personally weigh larger measurement ingredients like flour, sugars, and liquids. I use measuring spoons for salt, baking powder and soda.
Check out all of these great #HalloweenTreatsWeek recipes for today
- Melted Witch Ice Cream from Big Bear's Wife
- Blood Splatter Donuts from Semi Homemade Recipes
- Black Velvet Cupcakes from Jen Around the World
- Churro Cupcakes from Devour Dinner
- Halloween Muddy Buddies from The Redhead Baker
- Kitty Litter Cake from 4 Sons ‘R’ Us
- Halloween Sweet Treats Board from Cookaholic Wife
- Ghost Meringues from House of Nash Eats
- Count Chocula Pudding Shots from Sweet ReciPEAs
- Spider Web Apple Pops from Sweet Beginnings
- Caramel Apple Board from A Kitchen Hoor’s Adventures
- Pumpkin Snickerdoodles from Our Good Life
- ½ Cup Granulated Sugar - 100g
- ½ Cup Brown Sugar - 100g
- 1 Cup All Purpose Flour - Plus 6 Tablespoons (156g)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 Eggs
- ¼ Cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 5 tablespoons water
- ½ Cup Butter - softened
- 1 ½ Cup Powdered Sugar
- ¼ Cup Brown Sugar
- ½ teaspoon Cinnamon
- 2 teaspoon Vanilla Extract
- 2-3 Tablespoons Heavy Cream - as needed
- Churro (optional) - cut into bite sizes
- Cinnamon Sugar (optional) - Equal parts of Cinnamon and Sugar mixed together sprinkled on top
- In a large mixing bowl combine dry ingredients of Flour, Sugars, Baking Powder, Baking Soda, Salt and Cinnamon. Mix together using a spoon and create a well in center
- Add eggs, vegetable oil, water, and vanilla extract to center well.
- Use a hand mixer to blend ingredients together until smooth
- Line muffin tin and fill each tin ½ to ¾ full. Batter will make 12 cupcakes.
- Bake at 350F Degrees for 13-15 minutes or until toothpick comes out clean
- Allow cupcakes to full cool before frosting
- In a large bowl cream butter and powdered sugar together until smooth. Add brown sugar and Cinnamon and whip until light and fluffy
- Add Vanilla Extract and Heavy Cream on tablespoon at a time as needed until desired consistency is reached.
- Pipe frosting on the cupcakes in a circular motion starting from the outside and swirling upwards building a mountain of frosting.
- Top with Cinnamon Sugar and/or small churro bite (optional)
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Welcome!!! It is almost Halloween which means it is time for this year's #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pana Rafflecopter giveaway
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th - October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.