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Churro Cupcakes

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.
Prep Time 25 mins
Cook Time 22 mins
Total Time 47 mins
Servings 24 Cupcakes


  • 1 C sugar
  • 1/2 C unsalted butter softened
  • 2 large eggs
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 2 C flour
  • 2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/2 C heavy cream
  • 1/2 C sour cream

Toppings for cupcakes

  • 1 C melted butter
  • 2 C sugar
  • 3 tbsp ground cinnamon
  • Fresh or frozen churros

Cinnamon Frosting ingredients

  • 2 C unsalted sweet cream butter
  • 5 C powder sugar
  • 1 tbsp ground cinnamon
  • 5 TBSP heavy whipping cream
  • 2 tsp vanilla
  • 1 bottle of salted caramel sauce
  • 1 large piping bag fitted with star tip


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
  • Frost the cupcakes with the cinnamon frosting
  • Drizzle caramel sauce and top with a churro.