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Our churro cupcakes have all the charm of the classic fairground treat—sweet, buttery, and rolled in cinnamon sugar—but wrapped up in cupcake form! These are light, tender, and bursting with cinnamon warmth, then topped with a dreamy cinnamon cream cheese frosting.
The batter bakes up fluffy and flavorful thanks to sour cream and real butter, the cinnamon sugar coating adds that signature churro crunch, and the tangy cream cheese frosting balances every sweet bite. These are pure joy in cupcake form—like a fiesta for your taste buds!
Before You Begin
✨ Room temperature ingredients matter! Cold cream cheese or butter won’t mix smoothly and can make the batter lumpy.
✨ Use a metal cupcake pan. It promotes even browning and the perfect golden edges.
✨ Don’t overmix. Once you add the dry ingredients, stir until just combined for a tender crumb.
✨ Brush and dip one at a time. The cinnamon sugar sticks best while the melted butter is still wet.
✨ Cool completely before frosting. If the cupcakes are warm, the frosting will slide right off!
Ingredients
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Cupcakes
- All-purpose flour: Measure with the spoon-and-level method for a tender crumb (too much flour = dense cupcakes).
- Baking powder + baking soda: Make sure they’re fresh; inactive leaveners lead to flat tops.
- Ground cinnamon (2 Tbsp): Use a fresh, aromatic variety (Saigon for bold warmth; Ceylon for softer, sweeter notes).
- Salted butter, softened: Soft but still cool to the touch (about 65°F) so it creams properly.
- Eggs, room temperature: Warm in a bowl of lukewarm water for 10 minutes for better emulsification.
- Sour cream: Full-fat adds moisture and bakery-style richness.
- Milk: Whole milk preferred for tenderness (2% works in a pinch).
- Vanilla extract: Real vanilla keeps the cinnamon from tasting “flat.”
Cinnamon Sugar Topping
- Melted salted butter: Brush lightly so the coating clings without making the tops soggy.
- Granulated sugar + ground cinnamon: Mix just before coating so it stays fluffy and doesn’t clump.
Cinnamon Cream Cheese Frosting
- Cream cheese: Use brick-style, not whipped; room temperature for a smooth finish.
- Salted butter, softened: Cream with the cream cheese until airy before adding sugar.
- Powdered sugar: Sift for the silkiest piping texture.
- Ground cinnamon: Adjust to taste; a little goes a long way in frosting.
- Vanilla extract: Balances the tang and rounds out the spice.
Topping (Optional)
-
Caramel sauce or dulce de leche: Drizzle just before serving; a thicker sauce gives cleaner stripes.
Pro Tips
⭐ Use freshly ground cinnamon. It makes a surprising difference in aroma and flavor—warm and sweet, never bitter.
⭐ Make the frosting extra fluffy. Beat the butter and cream cheese for at least 3–4 minutes before adding sugar. The extra air makes it cloud-like and pipeable.
⭐ Don’t skip the cinnamon sugar dip. That’s where the “churro” magic happens! Brush lightly with butter and immediately dip so it adheres perfectly.
⭐ Add a pinch of salt to your cinnamon sugar. It enhances the sweetness and deepens the spice flavor.
⭐ For a showstopper finish: drizzle a bit of caramel sauce or dulce de leche in a zigzag pattern—just like a bakery cupcake!
Storing + Freezing + Make-Ahead Tips
Storing
- Keep cupcakes covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing
- Unfrosted cupcakes freeze beautifully. Wrap each in plastic wrap, then place in an airtight container and freeze up to 2 months. Thaw at room temperature before frosting.
Make-Ahead
- You can make the frosting up to 2 days ahead—store it in the fridge, then rewhip briefly before piping.
Food Safety
- If you’d like more info on food safety, check out this link.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! Bake and store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost the day you plan to serve them for best texture.
Do I need to refrigerate the frosted cupcakes?
If frosted with cream cheese icing, yes—refrigerate and bring to room temperature before serving. They taste best slightly chilled but soft.
Can I use unsalted butter instead?
Absolutely. Just add an extra pinch (about ¼ teaspoon) of salt to the cupcake batter and frosting to balance flavors.
Should the batter have lumps?
No—this batter should be smooth. If your cream cheese or butter was even slightly cold, it may clump, so ensure all ingredients are at room temperature before mixing.
Can I make mini cupcakes?
Yes! Bake at 350°F for about 9–11 minutes or until a toothpick inserted in the center comes out clean.
How To Make Churro Cupcakes
- Make the cupcakes: In a mixing bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a bowl, cream together the sugar and butter until light and fluffy. Add the eggs and mix again.
- Add in the sour cream, milk, and vanilla extract and mix.
- Add the dry ingredients and mix until just combined.
- The batter will be runny.
- Fill each cupcake liner 2/3 full of batter.
- Bake.
- Make the Cinnamon Sugar: Use a pastry brush to brush a cupcake with melted butter.
- Mix the sugar and cinnamon together. Immediately dip the cupcake into the cinnamon sugar.
- Make the Frosting: Whip the cream cheese and butter together until light and fluffy. Add the vanilla, cinnamon, and powdered sugar.
- Mix until the frosting is thick and creamy.
- Frost each cupcake with an open star tip and sprinkle more cinnamon sugar on top. Enjoy.
***See the full instructions below.
More Cupcake Recipes
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Churro Cupcakes
Ingredients
Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 cup granulated sugar
- 8 tablespoons salted butter softened *see note
- 2 large eggs warmed to room temperature
- 1/3 cup sour cream
- 2/3 cup milk
- 2 teaspoons vanilla extract
Cinnamon Sugar Topping:
- 2 tablespoons melted salted butter
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Cinnamon cream cheese frosting
- 8 ounces cream cheese softened
- 8 tablespoons salted butter softened
- 2 teaspoons vanilla extract
- 1/2 tablespoon ground cinnamon
- 4 1/2 cups powdered sugar
Topping
- Caramel sauce or dulce de leche for drizzling optional, if desired (about ¼ cup)
Instructions
Cupcakes:
- Preheat the oven to 350ºF (177ºC) and line a cupcake tin with liners.
- In a mixing bowl whisk together the flour (1 3/4 cups), baking powder (1 3/4 teaspoons), baking soda (1/2 teaspoon), salt (1/2 teaspoon), and cinnamon (2 tablespoons).
- In the bowl of a stand mixer fitted with a paddle attachment cream together the sugar (1 cup) and butter (8 tablespoons) for 3-4 minutes until light and fluffy. Add the eggs (2) and mix again until well combined. Add in the sour cream (1/3 cup), milk (2/3 cup), and vanilla extract (2 teaspoons) and mix until combined. Add the dry ingredients and mix until just combined. The batter will be runny.
- Fill each cupcake liner 2/3 full of batter. Bake for 12-15 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the cupcakes cool in the tin on a wire cooling rack for about 4-5 minutes before removing them to finish cooling completely on the cooling rack before frosting.
Cinnamon Sugar:
- Mix the sugar (1/2 cup) and cinnamon (2 tablespoons) together in a small bowl.
- Once the cupcakes have cooled, use a pastry brush to brush a cupcake with melted butter (2 tablespoons) lightly and immediately dip the cupcake into the cinnamon sugar. Continue until all cupcakes are coated.
- Reserve extra cinnamon sugar for sprinkling on top of the cupcakes.
Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, whip the cream cheese (8 ounces) and butter (8 tablespoons) together until light and fluffy. Add the vanilla (2 teaspoons), cinnamon (1/2 tablespoon), and powdered sugar (4 1/2 cups), and mix on low for a minute before mixing on high for a minute or 2 until the frosting is thick and creamy. If you want your frosting thicker, add ¼-1/2 cup more powdered sugar.
- Frost each cupcake with an open star tip and sprinkle more cinnamon sugar on top of the cupcakes. Drizzle with caramel sauce or dulce de leche, if desired.
Fans Also Made:
Notes
- Use freshly ground cinnamon. It makes a surprising difference in aroma and flavor—warm and sweet, never bitter.
- Make the frosting extra fluffy. Beat the butter and cream cheese for at least 3–4 minutes before adding sugar. The extra air makes it cloud-like and pipeable.
- Don’t skip the cinnamon sugar dip. That’s where the “churro” magic happens! Brush lightly with butter and immediately dip so it adheres perfectly.
- Add a pinch of salt to your cinnamon sugar. It enhances the sweetness and deepens the spice flavor.
- For a showstopper finish: drizzle a bit of caramel sauce or dulce de leche in a zigzag pattern—just like a bakery cupcake!
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