Savor the sweetness of churro cupcakes with cream cheese frosting! This easy recipe combines cinnamon-sugar charm with fluffy cupcake bliss.

Alright, let’s get straight to the point: You love churros. I love churros. We all scream for . . . churros? But wait, before you dash off to the nearest carnival stall, I’ve got something even better that doesn’t require leaving the house or fighting off seagulls for the last bite.

Today I’m going to share my favorite churro cupcakes topped with cinnamon cream cheese frosting. It’s the culinary mashup you never knew you needed until now!

If you’ve never had a churro before, they are sweet Mexican fritters rolled in cinnamon sugar. I’m combining those flavors with the deliciousness and fluffiness of cupcakes to make one of the best desserts you’ve ever had.

churro cupcakes with cinnamon sugar frosting

And before you start worrying about the complexity of this recipe, I assure you it’s as straightforward as it gets. There’s nothing more complicated here than you’d get in any other cupcake recipe.

AND the chocolate sauce on top – as well as the churro bites – are optional. But they really are the icing on the (cup)cake! And make them so pretty for parties.

So, if you’re ready to embark on a baking adventure that will end with you being the proud creator of churro cupcakes (and possibly eating them all in one sitting—no judgment here), then keep on scrolling.

I promise, by the end of this, you’ll be ready to don your apron, preheat that oven, and maybe even do a little happy dance. Let’s get to baking these bad boys and fill our homes with the scent of victory (and cinnamon).

Store your cupcakes in the fridge for up to 5 days. You can either store them in the muffin tin covered with plastic wrap or in an airtight container.

Get the printable recipe card below:

Churro Cupcakes

Our simple churro cupcake recipe brings together the warmth of cinnamon-sugar and the lightness of cupcakes. Topped with delicious cream cheese frosting and optional chocolate.

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Prep Time: 20

Cook Time: 25

Cool Time: 30

Total Time: 45

Servings: cupcakes

Equipment

Ingredients

Cupcakes

1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup buttermilk
10 tablespoons vegetable oil 1/2 cup + 2 tablespoons
2 teaspoons pure vanilla extract

Frosting

4 ounces cream cheese softened
1/2 cup unsalted butter softened
2 teaspoons cinnamon
4 cups powdered sugar
2 teaspoons pure vanilla extract
3 – 4 tablespoons milk

Chocolate Sauce

3 1/2 ounces dark chocolate chopped
3/4 cup heavy cream

Instructions

Preheat the oven to 350 F / 180 C and line your baking tray with cupcake liners; set aside.
In a mixing bowl add the flour, baking soda, baking powder, cinnamon and salt all at once. Whisk together and then add the white sugar. Mix again until all the dry ingredients are combined.
To the dry ingredients, add the buttermilk, oil, and vanilla. Use the hand mixer to whisk the ingredients until the mixture is just combined. It's okay if there are a few lumps.
Scoop out the batter using an ice cream scoop, and fill the liners until 2/3 full.
Bake in a preheated oven for 20-25 minutes or till a toothpick inserted in the middle comes out clean.
Let the cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely while you prepare the frosting.
In a bowl add the cream cheese and butter, beating with a hand mixer until creamy.
Add in the powdered sugar and cinnamon. Blend again until combined and thick. Then add the vanilla and milk, a tablespoon at a time. Mix again until smooth and creamy. Add as much milk as needed to get a thick, but smooth and pipe-able consistency.
Transfer this into a piping bag fitted with a star metal tip of your choice.
In a saucepan, heat the heavy cream for the chocolate sauce. Wait until the milk is steaming before removing from the heat and pouring over the chopped chocolate.
Let sit for a couple minutes before whisking together until a smooth chocolate sauce is created.
Pipe a large swirl of icing on top of each cupcake.
Top with a tablespoon of the chocolate sauce, creating a subtle drip from the top of the frosting down its sides.
Top with churro bites and serve.