Churro Cupcakes, The Best Cupcake Recipe Ever

Churro Cupcakes

This is hands down one of my favorite cupcake recipes! This is my go to dessert for any party or get together when I want to WOW everyone!

I found this recipe a few years ago over at The Lady Behind The Curtain when I was looking for recipes for a fiesta I was hosting. Ever since then this recipe has been a family and friend favorite!

These cupcakes are super moist. The crunchy cinnamon sugar topping and cinnamon cream cheese frosting give you the flavors of a churro. These cupcakes are heavenly!



 Churro Cupcakes

Makes 36 cupcakes


For Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (I use Swan’s cake flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk

For Cinnamon Sugar Crunchy Topping:

  • 4 tablespoons salted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

For Cinnamon Cream Cheese Frosting:

  • 1/2 cup (1 stick) salted butter, softened
  • 1 (8 ounce) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 5 cups confectioners’ sugar
  • 1 tablespoon milk or heavy cream


  1. Preheat oven to 350 degrees.
  2. Line standard muffin tins with paper liners or coat with non-stick cooking spray.
  3. Whisk together both flours, baking powder, salt and cinnamon.
  4. With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
  5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
  6. Beat in vanilla.
  7. Reduce speed to low.
  8. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  9. Fill each cupcake liner three-quarters full.
  10. Bake 20 minutes.
  11. Transfer tins to wire racks to cool completely before removing cupcakes.
  12. Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting.
  13. Refrigerate until ready to serve.

For Cinnamon Sugar Crunchy Topping:

  1. In a small bowl melt butter.
  2. In another small bowl combine the sugar and cinnamon.
  3. When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.

For Cinnamon Cream Cheese Frosting:

  1. In a medium bowl, beat butter and cream cheese until light.
  2. Mix in vanilla and cinnamon; add confectioners’ sugar 1 cup at a time until all is incorporated.
  3. Add milk or heavy cream and mix until blended.
  4. Once the cinnamon sugar topping has dried add the frosting.

Recipe adapted from The Lady Behind The Curtain 



  1. June 13, 2018 / 12:35 am

    How many cupcakes does a batch of this recipe make?

    • Anna
      June 13, 2018 / 1:30 am

      It makes quite a bit. At least 24 cupcakes and I usually have extra batter for 2 to 3 more cupcakes.

      • veromavila
        January 20, 2019 / 10:58 pm

        What brand of cake flour would you suggest to use or recommend

  2. Veronica
    January 20, 2019 / 8:01 pm

    What brand of cake flour do u use or reccomend?

    • Anna
      January 21, 2019 / 1:46 pm

      I like to use Swans Cake Flour. I’ve found it at Publix and Walmart.

      • Veronica M Avila
        January 24, 2019 / 8:19 pm

        Great thank you 🙂

        • Anna
          February 18, 2019 / 11:37 am

          Absolutely! Let me know how they turn out!

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