Churro Cinnamon Sugar Cupcakes

Introduction

Imagine the warm, crispy crunch of a churro in every bite of a soft, fluffy cupcake. That’s exactly what you get with these Churro Cinnamon Sugar Cupcakes. A delightful twist on classic cupcakes, this dessert brings together the best elements of your favorite fairground treat and the comforting familiarity of homemade baked goods. Whether you’re hosting a party or just craving something sweet and spiced, these cupcakes are sure to impress.

The History

Churros trace their origins back to Spain and Portugal, where they were traditionally eaten for breakfast, often dipped in hot chocolate. The cinnamon-sugar coating became popular as the treat spread through Latin America and eventually into the United States. Cupcakes, on the other hand, have roots in 19th-century American baking, when recipes began calling for individual portions of cake made with butter, sugar, eggs, and flour. Combining the two flavors is a modern fusion that celebrates the best of both worlds — crispy on the outside and soft on the inside, all in one delicious bite.

Ingredients Breakdown

Understanding each ingredient helps ensure your cupcakes turn out perfect:

All-purpose flour: Provides structure to the cupcakes.
Baking powder: Helps the cupcakes rise and become light and fluffy.
Salt: Enhances flavor and balances sweetness.
Unsalted butter: Adds richness and moisture; it should be at room temperature for proper creaming.
Granulated sugar: Sweetens the batter and contributes to the texture.
Eggs: Bind the ingredients together and help with leavening.
Milk: Adds moisture and softens the crumb.
Vanilla extract: Boosts the overall flavor profile.
Cinnamon: Essential for that classic churro taste.
Powdered sugar (for glaze): Creates a sweet, smooth finish.
Cinnamon-sugar topping: Gives the signature churro texture and flavor to the outside of the cupcakes.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, sift together flour, baking powder, salt, and 1 teaspoon of ground cinnamon. Set aside.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and a pinch of cinnamon.
Add the dry ingredients in three parts, alternating with milk, beginning and ending with the dry mixture. Mix until just combined.
Fold in the milk gently to keep the batter light.
Fill each liner about ⅔ full using a spoon or ice cream scoop.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
While cupcakes bake, prepare the cinnamon-sugar topping by mixing ¼ cup granulated sugar and 2 teaspoons of cinnamon in a shallow bowl.
Once cupcakes are cooled slightly but still warm, dip the tops into melted butter or a simple powdered sugar glaze, then roll them in the cinnamon-sugar mix.

Tips

For extra churro flavor, add a dash of cinnamon or nutmeg to the cupcake batter.
If using a glaze, make sure the cupcakes are only slightly warm so the glaze doesn’t melt off completely.
To get a crunchy top like real churros, use coarse sugar mixed with cinnamon for dipping.
Don’t overfill the cupcake liners — this will cause them to dome too much and possibly overflow.
Cool the cupcakes completely before storing to avoid sogginess.

Variations and Customizations

These cupcakes are highly customizable. Here are some fun twists:

Chocolate Glaze: Replace the cinnamon-sugar topping with a rich chocolate glaze for a choco-churro version.
Spiced Churro: Add a pinch of nutmeg or allspice to the batter for more depth of flavor.
Caramel Drizzle: Drizzle caramel sauce over the cupcakes after dusting with cinnamon sugar.
Espresso Dust: Sprinkle a bit of espresso powder over the tops for a mocha-churro combo.
Stuffed Cupcakes: Hollow out the center and fill with dulce de leche or cinnamon pastry cream before topping.

Health Considerations and Nutritional Value

Each cupcake contains approximately 250–300 calories, depending on the size and ingredients used. They are relatively high in carbohydrates and sugars due to the flour and added sugars. For healthier versions:

Use whole wheat flour or almond flour in place of all-purpose flour.
Substitute coconut sugar for regular sugar to lower the glycemic index.
Replace half the butter with unsweetened applesauce to reduce fat content.
Opt for low-fat or plant-based milk instead of whole milk.
Top with powdered erythritol or stevia glaze for a low-sugar option.

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ tsp ground cinnamon (plus more for topping)
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup milk
1 tsp vanilla extract
For topping: ¼ cup granulated sugar + 2 tsp cinnamon
Optional: melted butter or glaze for dipping

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, sift together flour, baking powder, salt, and ½ tsp cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy.
Add eggs one at a time, mixing well after each.
Mix in vanilla and a pinch of cinnamon.
Gradually add dry ingredients and milk alternately, starting and ending with dry ingredients.
Scoop batter into prepared liners, filling about ⅔ full.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
While cooling, mix topping sugar and cinnamon in a bowl.
Dip warm cupcakes in melted butter or glaze, then roll in cinnamon sugar.

FAQ

Can I make these ahead of time?
Yes! Store in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.

Can I freeze these cupcakes?
Absolutely! Wrap individually and freeze for up to 2 months. Thaw at room temperature or microwave briefly.

How do I keep the cinnamon sugar from melting off?
Make sure the cupcakes are slightly warm, not hot, and use a sticky glaze or melted butter as the base before rolling.

Can I use oil instead of butter?
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