Churro Cupcakes

These Churro Cupcakes will blow your mind! Deliciously moist vanilla cupcakes topped with rich cinnamon cream cheese frosting and sprinkled with cinnamon & sugar. Perfect for Taco Tuesday, Cinco de Mayo, or just because.... if you love churros, you're sure to love these easy, delicious Churro Cupcakes!

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 458kcal

Author: Cathy Trochelman

Ingredients

Cupcakes

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream OR plain Greek yogurt

Frosting

1 cup butter unsalted, room temperature
12 ounces cream cheese room temperature
2 teaspoons vanilla extract
6 cups powdered sugar
2 teaspoons cinnamon
cinnamon & sugar mixture

Instructions

Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In a large bowl, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min.
Add the oil and vanilla and mix until blended.
Mix in the sour cream, then the flour mixture. Mix until the batter is smooth.
Pour into 24 regular size muffin tins lined with cupcake liners.
Bake at 350 degrees 18-23 min.
Cool completely.
Prepare frosting by combining butter, cream cheese, and vanilla in a large bowl. Beat on low speed until smooth, about 1 min.
Add the powdered sugar and cinnamon, mixing until smooth, about 1 min, then beat on medium speed for 1 min. to lighten frosting.
Spoon into a piping bag and frost cupcakes as desired.
Sprinkle generously with cinnamon and sugar.

Nutrition