What do churro cupcakes taste like?

Churro cupcakes capture all the beloved flavors of a traditional Mexican churro in a soft, baked form. The base is a tender, incredibly moist vanilla and sour cream cake. It is then piled high with a rich, tangy cinnamon cream cheese frosting, and heavily dusted with a crunchy cinnamon-sugar mixture to mimic the classic fried churro coating.

How do you make frosting for churro cupcakes?

To make the perfect churro cupcake frosting, you need a cinnamon cream cheese base. First, beat room-temperature unsalted butter and cream cheese until perfectly smooth. Then, blend in vanilla extract, powdered sugar, and a generous amount of ground cinnamon. Whip it on medium speed for a minute until light, fluffy, and ready to pipe!

Can you make churro cupcakes ahead of time?

Yes, you can easily make churro cupcakes ahead of time! You can bake the vanilla cupcakes and prepare the cinnamon cream cheese frosting 1 to 2 days in advance. Store the unfrosted cupcakes in an airtight container at room temperature, and keep the frosting in the refrigerator. When you are ready to serve, simply let the frosting come to room temperature, pipe it on, and sprinkle with fresh cinnamon sugar.

Why use sour cream in cupcake batter?

Using sour cream (or plain Greek yogurt) in cupcake batter is the secret to an incredibly moist, tender crumb. The acidity in the sour cream helps tenderize the gluten in the flour, while its thick, creamy texture adds rich moisture without making the batter too thin or liquidy. This ensures your churro cupcakes bake up perfectly fluffy every time!

11-Step Easy Churro Cupcakes (With Cinnamon Frosting)

The Best Churro Cupcakes

Print Recipe

These amazing Churro Cupcakes feature a super moist vanilla and sour cream base, topped with a rich cinnamon cream cheese frosting and a generous crunch of cinnamon sugar!

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
Category: Dessert
Method: Baked
Cuisine: Mexican-Inspired American

Ingredients

For the Cupcakes:

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, room temperature
2 cups granulated sugar
1 cup canola oil
2 tsp pure vanilla extract
1 cup full-fat sour cream (or plain Greek yogurt)

For the Cinnamon Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, softened to room temperature
12 oz full-fat cream cheese, softened to room temperature
2 tsp pure vanilla extract
6 cups powdered sugar
2 tsp ground cinnamon

For the Topping:

2 tbsp granulated sugar mixed with 1 tsp ground cinnamon

Instructions

Prep: Preheat the oven to 350°F. Line two muffin tins with 24 cupcake liners.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Wet Ingredients: In a large bowl, beat the eggs and sugar until light and thickened (about 2 minutes). Mix in the oil and vanilla extract until smooth. Gently stir in the sour cream.
Combine: Pour the dry flour mixture into the wet ingredients. Mix on low speed just until combined. Do not overmix.
Bake: Fill cupcake liners 2/3 full. Bake for 18-23 minutes until a toothpick comes out clean. Let cool completely.
Make Frosting: Beat the softened butter and cream cheese together until smooth. Add the vanilla, powdered sugar, and cinnamon. Beat on low until combined, then increase to medium for 1 minute until fluffy.
Decorate: Pipe the frosting onto the completely cooled cupcakes.
Garnish: Sprinkle heavily with the cinnamon-sugar mixture before serving.

Find it online: https://www.endrecipes.com/churro-cupcakes/