By Bring Churro Cupcakes to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Churro Cupcakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Churro Cupcakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Cupcakes:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream
Frosting:
2 sticks unsalted butter, room temperature
12 oz cream cheese, room temperature
2 teaspoons vanilla extract
6 cups powdered sugar
2 teaspoons cinnamon
Cinnamon & sugar mixture (for sprinkling)
PREPARATION STEPS
Preheat the oven to 350°F (175°C). Line 24 regular-sized muffin tins with cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs and sugar until thickened and lightened to a cream color, about 2 minutes.
Add the oil and vanilla extract, mixing until blended.
Mix in the sour cream, then gradually add the flour mixture, mixing until the batter is smooth.
Pour the batter into the prepared muffin tins, filling each about 2/3 full.
Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
To prepare the frosting, beat the butter, cream cheese, and vanilla extract in a large bowl until smooth, about 1 minute on low speed.
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Gradually add the powdered sugar and cinnamon, mixing until smooth and well combined, about 1 minute on low speed, then beat on medium speed for an additional minute to lighten the frosting.
Transfer the frosting to a piping bag and frost the cooled cupcakes as desired.
Sprinkle generously with the cinnamon and sugar mixture before serving.
Prep Time: 15 minutes
Cooking Time: 18-23 minutes
Total Time: 35 minutes
Servings: 24
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
