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Amberly Vahn

Churro Cupcakes: A Cozy Holiday Treat

These churro cupcakes combine the warm flavors of traditional churros into delightful cupcakes, perfect for any holiday gathering!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 minute
Servings: 12 cupcakes
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • ½ cup unsalted butter (for topping)
  • 1 cup granulated sugar (for topping)
  • 2 tsp. ground cinnamon
  • 8 oz. cream cheese, softened
  • ½ cup unsalted butter (for frosting)
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract (for frosting)
  • 2-4 Tbsp. heavy cream

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • Saucepan
  • Piping bag

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a standard muffin tin with cupcake liners.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. In an electric mixer, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the vanilla extract and buttermilk, mixing until just combined.
  6. Gradually add the dry ingredients into the wet mixture, stirring gently until combined.
  7. Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for about 18-20 minutes or until a toothpick comes out clean.
  8. While the cupcakes cool, melt ½ cup of unsalted butter in a saucepan. Stir in sugar and cinnamon until combined.
  9. Once cooled, dip the tops of the cupcakes in the churro mixture.
  10. In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add heavy cream to achieve desired consistency.
  11. Generously frost each churro cupcake using a piping bag.

Notes

Be sure to let the cupcakes cool completely before dipping in the churro topping to avoid sogginess!