Description
Easy Churro Cupcakes are a delicious twist on the classic Spanish treat, featuring cinnamon-sugar spiced cupcakes topped with a creamy cinnamon buttercream and finished with a churro-inspired crunch.
Ingredients
Units
Scale
- 1 box vanilla cake mix (plus ingredients listed on box: usually eggs, oil, and water)
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (for frosting)
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
- Mini churros or cinnamon cereal (optional, for garnish)
Instructions
- Preheat oven according to cake mix instructions and line a muffin tin with cupcake liners.
- Prepare the vanilla cake mix as directed, adding 1 tsp ground cinnamon to the batter.
- Divide the batter evenly among cupcake liners and bake as directed on the box. Let cool completely.
- To make the frosting, beat softened butter until creamy. Add powdered sugar gradually, then mix in cinnamon, vanilla extract, and heavy cream until light and fluffy.
- In a small bowl, mix granulated sugar and 1 tsp cinnamon for topping.
- Pipe or spread the frosting onto cooled cupcakes. Sprinkle with cinnamon sugar topping.
- Top each cupcake with a mini churro or cinnamon cereal for decoration, if desired.
Notes
- For extra churro flavor, brush warm cupcakes with melted butter and roll the tops in cinnamon sugar before frosting.
- Store cupcakes in an airtight container for up to 3 days.
- Use homemade churros for an impressive garnish.
- Frosting can be made ahead and refrigerated—bring to room temperature and rewhip before using.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg