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There are days when I want the whole fairground in my kitchen, the cinnamon sugar in the air, the buttery warmth that clings to your sweater, and that first sweet bite that makes you close your eyes. That is exactly the mood these churro cupcakes deliver, without any deep-fryer drama.
They’re fluffy and tender like a good bakery cupcake, but built with little cinnamon sugar “surprises” inside. Then comes my favorite twist, a brown-butter buttercream that smells like toasted nuts and caramel, plus a tiny pinch of heat that makes the cinnamon sing.
Why You’ll Love This Recipe
Fairground nostalgia, no frying: You get that classic cinnamon sugar vibe, but in a soft cake crumb that feels effortless for birthdays, potlucks, or a cozy Sunday bake.
The brown butter difference: In my kitchen, browning the butter for the buttercream frosting gives a toasted, churro-like aroma that plain butter just can’t match.
A “Mexican hot chocolate” wink: A whisper of cayenne in a bittersweet drizzle sharpens the sweetness and makes the cinnamon sugar taste even warmer and deeper.
Texture that keeps you reaching back: Cake flour plus sour cream keeps the crumb plush, and the cinnamon sugar layers add that little crunch you want in every bite.
Ingredients and Substitutions
These churro cupcakes rely on warm spices, a tender cake base, and a simple buttercream. The cinnamon sugar layers do the heavy lifting for that churro-style bite.
Ingredients
Cupcake Ingredients:
- 1 cup granulated sugar
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
- 1/2 cup unsalted butter
- 2 large eggs
- 1/3 cup full-fat sour cream
- 1 tablespoon vanilla extract
- 2/3 cup whole milk
Cinnamon Sugar Filling Ingredients:
- 3 tablespoons sugar
- 4 teaspoons ground cinnamon
Frosting Ingredients:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
Ingredient Notes & Substitutions
Cake flour: This is the easiest path to a light, airy crumb. If you only have all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch.
Sour cream: Use full-fat sour cream for the best moisture levels and a tender bite. Plain Greek yogurt is an acceptable substitute if needed.
Cinnamon: Vietnamese cinnamon gives the boldest, sweetest punch because it’s high in aromatic oils. If your cinnamon is older and smells faint, your cupcakes will taste flatter.
Unsalted butter: I stick with unsalted so the salt level stays controlled, especially because the frosting tightens in flavor as it sits. If you love a more pronounced “churro stand” vibe, add a tiny extra pinch of salt to taste after whipping.
How to make churro cupcakes
Prep and build the batter
- Heat the oven to 350 F (175 C) and line a cupcake tin, so the batter can go straight in while everything is airy.
- In a medium bowl, whisk the sugar, cake flour, baking powder, baking soda, salt, and cinnamon until the color looks evenly tan and there are no cinnamon pockets.
- Add the butter and beat on high speed for three minutes, until the mixture turns lighter and fluffy, like sandy frosting, and you can smell the cinnamon waking up.
- In a small bowl, whisk the eggs, sour cream, and vanilla extract until completely smooth, with no streaks of sour cream left.
- Add that egg mixture into the flour mixture and beat on medium speed just until you stop seeing dry patches, then pause, this batter likes a gentle hand.
- Pour in the whole milk slowly on low speed just until combined, and don’t panic when it looks loose, a thinner batter is normal here.
Create the cinnamon sugar layers
- Stir the 3 tablespoons sugar and 4 teaspoons ground cinnamon together until it looks like reddish sand and smells bold.
- Spoon a thin layer of batter into each liner, then dust a thin layer of cinnamon sugar over it, aiming for an even veil, not a heavy dump.
- Add more batter until the liners are 1/4 full, sprinkle another thin cinnamon sugar layer, then cover with batter until the liners are 1/2 full, and stop there to prevent overflow.
Bake and cool
- Bake for 14 minutes, then test with a toothpick, it should come out without wet batter. If needed, bake for an additional 2 minutes and test again.
- Pull the cupcakes from the tin immediately and cool on a rack, so steam doesn’t soften the bottoms and turn them a little gummy.
Whip the frosting and finish
- Beat the butter on high speed for about three minutes, until it turns pale and airy, and it no longer looks glossy and heavy.
- Add the powdered sugar gradually, mixing between additions, until the buttercream looks thick and holds soft ridges.
- Beat in the cinnamon and salt for another minute, until the frosting smells like a cinnamon roll and feels stiff enough to pipe. If desired, mix in more powdered sugar to make the buttercream frosting stiffer.
- Pipe or spread the frosting onto cooled cupcakes, and finish with an extra sprinkle of cinnamon sugar if you like that classic churro sparkle.
The Secret to Perfectly Domed and Spiced Cupcakes
Fresh lift matters: When cupcakes bake up flat or sink, the usual culprit is tired leavening. The science behind leavening agents explains why freshness affects rise.
Don’t rush the first 10 minutes: Keep the oven door shut for the first 10 minutes, because that early heat sets the structure before the center can collapse.
High altitude tweak: If you bake high up, increase the oven temperature to 375 F and reduce the sugar by 2 tablespoons, so the crumb sets faster before the air bubbles over-expand.
Room temperature rule: Let eggs and milk lose their chill before mixing, so the batter emulsifies smoothly and stays velvety instead of looking curdled.
Pro Tips & Troubleshooting
Pro Tips
- Sift the cake flour and cinnamon, so the crumb bakes up extra light and even.
- A piping bag with a 1M star tip gives those tall, ridged swirls that look like a churro.
- For extra crunch, dip the warm cupcake tops into cinnamon sugar before frosting.
- When your cinnamon-sugar cravings hit again, the churro saltine toffee scratches the same sweet-salty itch.
Common Mistakes to Avoid
- Overfilling the liners, anything past 1/2 full almost guarantees overflow.
- Over-mixing after the milk goes in, which toughens the crumb and steals the softness.
- Opening the oven too early, which can trigger sinking centers in a high-moisture batter.
- The reason overmixing can make the gluten too strong is especially noticeable with cake flour.
Serving & Storage
Serving Ideas
Garnish with drama: A 1-inch churro piece on top looks bakery-fancy, and a cinnamon-sugar tortilla triangle gives a satisfying crunch without extra frying.
Pairing: Mexican hot chocolate is a natural match if you add a spicy chocolate finish, and for a plush, café-style option, a cup of French hot chocolate feels downright luxurious.
Storage & Make-Ahead
Room temperature: Store in an airtight container at room temperature for up to 2 days, because refrigeration tends to dry the crumb.
Protect the crunch: Keep them away from humidity, since the cinnamon sugar layers can soften overnight. If they do, a quick 5-second microwave zap can bring back a little bite.
Freezing: Freeze unfrosted cupcakes for up to 3 months, then thaw at room temperature before frosting for the best texture.
Easy Churro Cupcakes With Cinnamon Sugar
Equipment
- Cupcake tin
- Cupcake liners
- Mixing Bowls
- Whisk
- Electric Mixer
- Piping bag with 1M star tip
Ingredients
Cupcake Ingredients
- 1 cup granulated sugar
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
- 1/2 cup unsalted butter
- 2 large eggs
- 1/3 cup full-fat sour cream
- 1 tablespoon vanilla extract
- 2/3 cup whole milk
Cinnamon Sugar Filling Ingredients
- 3 tablespoons sugar
- 4 teaspoons ground cinnamon
Frosting Ingredients
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
Instructions
Prep and build the batter
- Preheat your oven to 350 F (175 C) and line a cupcake tin with paper liners to ensure the batter stays airy once mixed.
- In a medium bowl, whisk together the sugar, cake flour, baking powder, baking soda, salt, and cinnamon until the mixture is an even tan color.
- Add the butter to the dry ingredients and beat on high speed for three minutes until the mixture looks like light, sandy frosting.
- In a separate small bowl, whisk the eggs, sour cream, and vanilla extract until the mixture is completely smooth.
- Combine the egg mixture with the flour mixture, beating on medium speed just until the dry patches disappear.
- Slowly pour in the whole milk while mixing on low speed until just combined, noting that a thin batter is expected.
Create the cinnamon sugar layers
- Stir the 3 tablespoons of sugar and 4 teaspoons of cinnamon together in a small bowl until well blended.
- Spoon a thin layer of batter into the bottom of each liner, then dust with a light veil of the cinnamon sugar mixture.
- Add more batter until the liners are 1/4 full, add another thin layer of cinnamon sugar, and then top with more batter until the liners are exactly 1/2 full.
Bake and cool
- Bake for 14 minutes, testing with a toothpick to ensure it comes out clean. If needed, add 2 minutes of bake time.
- Remove the cupcakes from the tin immediately and transfer them to a wire rack to cool completely to prevent the bottoms from becoming gummy.
Whip the frosting and finish
- Beat the butter on high speed for three minutes until it becomes pale, airy, and no longer appears glossy.
- Gradually add the powdered sugar, mixing thoroughly between each addition until the buttercream is thick and holds soft ridges.
- Mix in the cinnamon and salt for one more minute until the frosting is stiff enough for piping.
- Pipe or spread the frosting onto the cooled cupcakes and finish with an optional sprinkle of cinnamon sugar for extra sparkle.
Notes
Nutrition
Conclusion
These churro cupcakes are my go-to when I want cinnamon sugar comfort with a little grown-up flair, especially that nutty brown-butter finish and the tiniest spicy edge. They fit right in on a Cinco de Mayo table, or as the sweet ending after something savory like beef steak fajitas.
Once you master the cinnamon sugar layers, you can play, add a dulce de leche center, go heavier on the cinnamon, or keep them simple and snowy with powdered sugar.
