Churro Cupcakes
Delicious cupcakes that capture the classic flavors of churros with a warm cinnamon sugar coating.
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cups unsalted butter, softened Must be at room temperature.
- 2 large eggs Room temperature ingredients are preferred.
- 0.5 cups milk Non-dairy options available.
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract Use high-quality vanilla for best flavor.
Coating
- 0.25 cups granulated sugar For coating.
- 1 teaspoon ground cinnamon For coating.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy—about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, salt, and cinnamon in another bowl.
- Gradually blend this dry mixture into the creamed mixture, alternating with the milk until just combined.
Baking
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Coating
- In a small bowl, mix the granulated sugar and cinnamon for coating.
- Once the cupcakes are done and slightly cooled (about 5 minutes), roll them in the cinnamon sugar mixture.
Serving
- Enjoy the cupcakes warm or at room temperature!
Notes
Store in an airtight container for up to 4 days or freeze for up to 3 months. Serve with ice cream or whipped cream for added indulgence.