Have you ever stood in line for a fresh, hot churro, all crispy and coated in cinnamon sugar? It’s one of the best smells in the world. But then you think about making them at home, and the idea of a giant pot of hot oil in your kitchen just feels… like a lot.
I get it. That’s why we’re going to skip the scary frying part and put all that amazing flavor into a cupcake. I’m going to show you how to make the softest cinnamon cupcakes, fill them with a surprise creamy center, and top them with the dreamiest cinnamon buttercream. This is how you get that churro feeling without any of the fuss.
What You’ll Need
Getting your ingredients ready first is half the battle. I always pull everything out on the counter before I even touch a mixing bowl. It just makes life easier, trust me. Make sure your butter, eggs, and cream cheese are sitting out for a bit—room temperature stuff mixes way better.
For the Cinnamon Cupcakes:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 ½ teaspoons |
| Ground cinnamon | 1 ½ teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (softened) |
| Granulated sugar | 1 cup |
| Large eggs | 2 (room temp) |
| Vanilla extract | 2 teaspoons |
| Whole milk | ½ cup (room temp) |
For the Cream Cheese Filling:
| Ingredient | Amount |
|---|---|
| Cream cheese | 4 ounces (softened) |
| Powdered sugar | ¼ cup |
| Vanilla extract | ½ teaspoon |
For the Cinnamon Buttercream & Topping:
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 cup (softened) |
| Powdered sugar | 3-4 cups |
| Ground cinnamon | 1 ½ teaspoons |
| Vanilla extract | 1 teaspoon |
| Heavy cream or milk | 2-3 tablespoons |
| For Topping | |
| Granulated sugar | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
The Tools for the Job
You don’t need a bunch of fancy equipment for this. Most of this stuff is probably already hiding in your cabinets. Having the right tools makes the process smooth, so you can focus on the fun part.
| Tool | Purpose |
|---|---|
| Muffin tin | For baking cupcakes |
| Cupcake liners | No one likes scrubbing |
| Mixing bowls | A couple of sizes |
| Electric mixer | Hand or stand mixer |
| Whisk & Spatula | For mixing and scraping |
| Measuring cups/spoons | For getting it right |
| Piping bag & tip | For that pro look |
| Small knife or corer | For the filling hole |
Let’s Make Some Churro Cupcakes (Step-by-Step)
Okay, this is where the magic happens. We’ll break it down into a few parts so it doesn’t feel overwhelming. Just follow along, and you’ll be fine.
Making the Cinnamon Cupcakes
This is the base of our whole operation. A good cupcake is light, fluffy, and full of flavor.
Step 1: First things first, get your oven preheating to 350°F (175°C). Pop some paper liners into your muffin tin. This recipe makes about 12 cupcakes.
Step 2: In a medium bowl, whisk together the dry stuff: the all-purpose flour, baking powder, ground cinnamon, and salt. Just give it a quick mix to make sure it’s all friends.
Step 3: In a separate, larger bowl, use an electric mixer to beat the softened butter and granulated sugar together. You want to do this for a good 2-3 minutes until it looks pale and fluffy. (This step adds air, which makes the cupcakes light).
Step 4: Add your room temperature eggs, one at a time. Make sure the first egg is fully mixed in before you add the second one. Then, mix in the vanilla extract.
Step 5: Now, we combine. Add about a third of your dry flour mixture to the butter mixture and mix on low. Then pour in half of the milk and mix. Repeat this—another third of flour, the rest of the milk, and finally the last of the flour. (Don’t overmix here! Just go until you don’t see any big streaks of flour).
Step 6: Fill your cupcake liners about two-thirds of the way full. If you fill them too much, they’ll spill over and make a weird muffin-top mess.
Step 7: Bake for 18-22 minutes. You’ll know they’re done when a toothpick stuck in the center comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool completely. (They have to be totally cool before you fill or frost them, or you’ll have a melted disaster).
Whipping Up the Cream Cheese Filling
This little surprise in the middle is what takes these from good to great.
Step 1: While the cupcakes are cooling, grab a small bowl. Put your softened cream cheese, powdered sugar, and vanilla extract in it.
Step 2: Use your hand mixer (or a whisk and some arm power) to beat everything together until it’s smooth and creamy. That’s it. Filling, done.
The Dreamiest Cinnamon Buttercream
This frosting is so good you’ll want to eat it with a spoon.
Step 1: In a large bowl, beat the softened butter with your electric mixer for about a minute until it’s creamy. No lumps allowed.
Step 2: Slowly add the powdered sugar, one cup at a time, mixing on low speed. Once it’s all in there, add the ground cinnamon and vanilla.
Step 3: Turn the mixer up to medium-high and beat for 3-5 minutes. It will get super light and fluffy. If it feels too stiff, add a tablespoon of heavy cream or milk at a time until it’s the perfect piping consistency.
Putting It All Together
This is the fun part where it all starts to look like a real churro cupcake.
Step 1: Once your cupcakes are completely cool, use a small knife or an apple corer to carefully cut a little hole in the center of each one. Don’t go all the way to the bottom. (Save the little cake plugs! You can snack on them).
Step 2: Spoon or pipe the cream cheese filling into the holes you just made. Fill them right up to the top.
Step 3: In a tiny bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the topping.
Step 4: Pipe your glorious cinnamon buttercream onto each cupcake. I like to use a star tip to make it look fancy, but you can just spread it on with a knife.
Step 5: Sprinkle that cinnamon-sugar mixture over the top of the frosting. This is what really gives it that classic churro look and crunch.
Pro Tips from My Kitchen
I’ve made my fair share of cupcakes over the years, and I’ve learned a few things that make a huge difference.
- Room Temperature is Not a Suggestion. I know it’s annoying to wait, but when your butter, eggs, and milk are at room temperature, they mix together to form a smooth batter that traps air. That trapped air expands in the oven and creates a fluffy, light cupcake. Cold ingredients just don’t mix the same way and can lead to dense, sad little cakes.
- The “Don’t Overmix” Rule is Real. When you mix flour with liquid, you develop gluten. A little gluten is good—it gives the cake structure. Too much gluten, from overmixing, makes cupcakes tough and rubbery. Mix your dry ingredients in just until they’re combined. A few little lumps are totally fine.
- Cool Your Cupcakes Completely. I can’t say this enough. If you try to frost a warm cupcake, you will have a soupy, melted mess on your hands. The frosting will slide right off. Be patient! Let them cool on a wire rack so air can circulate all around them. It’s worth the wait.
- Don’t Eyeball Your Flour. Use a spoon to scoop flour into your measuring cup, then level it off with a knife. If you scoop directly with the measuring cup, you pack the flour in and can end up with way too much. Too much flour is the number one cause of dry, crumbly cupcakes.
Swaps and Fun Variations
Once you get the hang of this recipe, you can play around with it. Cooking should be fun, right?
- Make it Chocolaty: Churros and chocolate are a classic pair. You can fill the cupcakes with a chocolate ganache or Nutella instead of the cream cheese filling. Or just drizzle some melted chocolate over the top.
- Dulce de Leche Dream: Swap the cream cheese filling for a spoonful of thick dulce de leche. It’s a game-changer.
- Different Spices: Not a huge cinnamon fan? Try using a pinch of nutmeg or cardamom in the batter for a different kind of warm, spicy flavor.
- Oil Instead of Butter: If you’re out of butter or want a slightly different texture, you can substitute melted coconut oil or another neutral oil in the cupcake batter. The flavor will be a little different, but they’ll be extra moist.
Can I Make These Ahead of Time?
Yes, absolutely. Life gets busy, and prepping ahead is a lifesaver.
The cupcakes can be baked, cooled, and stored in an airtight container at room temperature for up to two days. Don’t fill or frost them yet. The buttercream can also be made ahead of time and stored in an airtight container in the fridge for up to a week. Just let it come to room temperature and give it a quick whip with your mixer before using it to make it fluffy again.
Then, on the day you want to serve them, you just have to core, fill, and frost. It makes the whole process feel much faster.
Leftovers and Storage (If You Have Any!)
If by some miracle you have leftovers, you’ll want to store them properly. Because they have a cream cheese filling and buttercream frosting, they need to be kept in the fridge.
Store them in an airtight container for up to 3-4 days. The cupcake might get a little firm in the cold, so I like to take one out and let it sit on the counter for about 20-30 minutes before eating it. This lets it soften up a bit and brings out the flavors.
Your Questions Answered (FAQ)
Here are a few questions I get asked all the time.
Q1. Why did my cupcakes sink in the middle?
Ans: This usually happens for two reasons: you opened the oven door too early, causing a temperature drop, or the cupcakes were underbaked. Make sure to use the toothpick test!
Q2. Can I use a different kind of frosting?
Ans: Of course! A simple vanilla buttercream or even a chocolate frosting would be delicious. The cinnamon buttercream just really drives home that “churro” flavor.
Q3. My frosting is too sweet. How can I fix it?
Ans: If the frosting is way too sweet for your liking, you can add a tiny pinch of salt. Salt helps balance out sweetness without making it taste salty.
Q4. Can I make these into mini cupcakes?
Ans: Yes, this recipe works great for minis. Just reduce the baking time to about 10-12 minutes and start checking them early.
Q5. I don’t have a piping bag. What can I do?
Ans: No problem at all. You can use a zip-top plastic bag and just snip off one of the corners. Or, you can just use a regular butter knife to spread the frosting on for a more rustic look.
Wrapping Up
See? You just made churros happen without a single drop of hot oil. You got the warm cinnamon cake, the creamy surprise inside, and that sugary crunch on top. It’s everything you love about the classic treat, made simple.
Now it’s your turn. Go give these a try. I promise, when you take that first bite, you’ll be so glad you did. And when you’re done, come back and leave me a comment. Tell me how they turned out, if you tried any fun variations, or if you have any questions. I love hearing from you.
