Churro Cupcakes

I found myself trying to come up with an excuse to throw a fiesta, ok not really, no excuse has ever been needed. I honestly just wanted to make these Churro Cupcakes. Having El Bolillo Bakery in the area is the perfect place to find authentic Mexican pan dulce. Upon arrival, you will be greeted with walls of sweet breads, tortillas and Churros! The day I went, they had Dulce De Leche filled churros, yum!

I knew exactly what was to come of the Dulce de Leche filled Churros, thanks to the recent Better Homes and Garden magazine cupcake edition! I used my basic vanilla cupcake recipe in attempts to create the perfect churro cupcake. Nothing against BH&G, but I just thought I would add a special touch to an-already great idea.

My mother gave me a secret for moist, fluffy cupcakes a few years back. One, which I will always be forever grateful for, as are my friends! The trick… instant pudding! I personally don’t care for pudding, but when mixed into a batter of cupcakes, I could eat pudding everyday!

I love anything with butter, cinnamon and sugar! Something about those flavors makes me feel warm and fuzzy inside. These cupcakes are topped with a cinnamon sugar topping that could also be used on toast, hot buttermilk biscuits, sugar cookies, or anything involving apples. Excuse me while I wipe the drool going down my chin.

These churro cupcakes will give you an excuse to throw a Fiesta, as if you needed one!

Churro Cupcakes
Author: Adapted from Better Homes and Garden
Prep time: 1 hour
Cook time: 17 mins
Total time: 1 hour 17 mins
Serves: 24
  • Cupcakes:
  • 1 cup Cake Flour
  • 1 cup All-purpose Flour
  • 1 package Instant Vanilla Pudding
  • 1 tsp Cinnamon
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Butter, softened
  • 1 3/4 cups Sugar
  • 4 Eggs, room temperature
  • 1 tsp Vanilla
  • 1/2 cup Milk
  • Cinnamon Sugar Topping:
  • 4 tablespoons Butter, melted
  • 1 tbsp Sugar
  • 1 teaspoon Cinnamon
  • Cinnamon Buttercream Icing:
  • 1/3 cup Butter, softened
  • 4-6 cups Powder Sugar, divided
  • 1/4 cup Milk
  • 2 tsp Vanilla
  • 1 tsp Cinnamon
  • 5 Churros, cut into 1 inch pieces
  1. Preheat oven to 350 degrees and line 24 muffin tins with baking cups.
  2. Sift together cake and all-purpose flour, instant pudding, cinnamon, baking powder and salt into medium bowl.
  3. In large bowl, cream butter with a mixer on medium speed until smooth. Gradually add sugar, beating on medium until combined. Scrape sides of bowl and continue to mix for couple more minutes. Add eggs, one at a time, mixing after each. Pour in vanilla, mix until blended.
  4. Begin to add flour mixture and milk alternatively, mixing on medium until well combined.
  5. Scoop batter into prepared muffin cups, filling each about 2/3 full.
  6. Bake 17-20 minutes or until toothpick comes out clean and allow to cool in pan for 5 minutes. Remove cupcakes and cool completely on wire racks.
  7. Cinnamon Sugar Topping:
  8. Melt butter in small bowl, stir in sugar and cinnamon. Once cupcakes cooled, brush tops with warm mixture.
  9. Cinnamon Buttercream Icing:
  10. In large bowl, cream butter using mixer on medium until smooth. Slowly add 2 cups powdered sugar, mixing well. Gently mix in milk and vanilla. Add remainder of powdered sugar and cinnamon, mix slowly until smooth.
  11. Place large star tip into pastry bag and fill with icing and pipe each cupcake and top with a slice of churro.


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