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.
- 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
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.
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.