This Cinco de Mayo Churro Cupcake is so sweet and tempting. You’ll enjoy all of the delicious flavors of a Mexican churro in one sweet cupcake that satisfies your sweet tooth craving. Churro cupcakes will give you the flavorful taste of cinnamon with each bite and the homemade cinnamon frosting on top will seal the deal.
Kelly Reci
Prep Time 25 minutesminutes
Cook Time 22 minutesminutes
Total Time 47 minutesminutes
Ingredients
1Csugar
1/2Cunsalted buttersoftened
2large eggs
2tspbaking powder
3/4tspbaking soda
2Cflour
2tspground cinnamon
3/4tspsalt
1/2Cheavy cream
1/2Csour cream
Toppings for cupcakes
1Cmelted butter
2Csugar
3tbspground cinnamon
Fresh or frozen churros
Cinnamon Frosting ingredients
2Cunsalted sweet cream butter
5Cpowder sugar
1tbspground cinnamon
5TBSPheavy whipping cream
2tspvanilla
1bottle of salted caramel sauce
1large piping bag fitted with star tip
Instructions
Cupcake directions
Preheat oven to 350 degrees and line cupcake pan with liners
In a standing mixer beat sugar and butter until creamed
Add egg and mix until fully incorporated
Beat in vanilla extract, salt, baking soda, baking powder, and cinnamon.
Combine the heavy cream into the wet mixture
Add in flour, a little at a time.
Add in the sour cream
Spoon batter about 3/4 full.
Bake in the oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick.
Frosting directions
Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
Scoop the frosting into the piping bag
Melt 1 C of butter into a microwave-safe bowl
Mix in 2 C of sugar and the 2 tbsp ground cinnamon into another bowl
Dip the top of the cupcakes into the melted butter and then dip it into the cinnamon sugar mix