Churro Cupcakes: Fluffy Cinnamon Cupcake Recipe

These churro cupcakes taste like a cross between soft vanilla cake and a freshly fried Mexican dessert. They bake up fluffy with a warm cinnamon flavor and get brushed in melted butter and rolled in sugar, just like churros. The cinnamon buttercream swirls on top hold their shape and give a creamy contrast to the sugary crunch below. If you’re looking for easy churro cupcakes with classic cupcake texture but a standout cinnamon sugar topping, this churro cupcakes recipe covers it.

This recipe uses the same structure as a solid vanilla cupcake but adjusts the balance with cinnamon and butter to mimic churros. Cinnamon cupcakes alone often miss that churro crunch, but brushing the tops with butter and adding cinnamon sugar while still warm brings it together.

Instead of adding cinnamon just to the frosting, I worked it into every layer. The base, the sugar topping, and the buttercream. You taste it from the first bite to the last. I’ve tried versions with only a cinnamon swirl in the center, but this one stays consistent and doesn’t dry out.

I used 1 ½ teaspoons of cinnamon in the batter. That small detail matters. Anything less fades during baking. Anything more tastes flat. It’s a fine line, and this measurement holds the balance between warmth and sweetness.

What You Need and Why I Chose It

All-purpose flour keeps the structure light but not crumbly. I’ve tested with cake flour, and while it makes the crumb even softer, it loses that chew you want from a churro-style cupcake.

Granulated sugar sweetens the batter and finishes the tops. No need for anything fancy here. The regular sugar creates that sparkle after you brush on the butter. I always go back to the classic blend of sugar and cinnamon for this type of topping.

Butter, both in the batter and on top, plays a double role. In the cupcake, it creams with the sugar to build that soft interior. On the surface, it grabs the cinnamon sugar. Don’t skip that second use. It’s what ties the whole churro cake effect together.

Eggs add richness and keep the structure strong. Room temperature makes a difference here. Cold eggs lead to dense cupcakes.

The vanilla helps round out the flavor. I prefer pure vanilla extract here because it lifts the cinnamon without competing with it. Artificial ones taste too sweet in this recipe.

I used whole milk for the added fat. It softens the crumb without making it wet. A lower-fat milk works in a pinch, but the texture won’t feel as full.

Cinnamon Buttercream Is the Key Element

This frosting carries the churro cupcakes. The cinnamon brings warmth while the butter adds richness. Powdered sugar sets the structure and keeps it pipeable.

Beating the butter for several minutes gives you the creamy base you need. If it looks too stiff after adding the powdered sugar, a tablespoon of cream helps loosen it. But don’t rush that step. The texture develops from time, not shortcuts.

I’ve tested this with cream cheese, too. It works, but you lose the smooth swirl that holds shape under the cinnamon sugar. If you want sharp peaks and clear piping, stick with butter.

For a coconut twist, you could pair this with Coconut Snowball Cupcakes, but I’d still keep the cinnamon buttercream.

How It Comes Together

After baking, you’ll brush each cupcake top with melted butter. Do this while they’re warm, not hot. Hot cupcakes crumble. Warm ones hold shape and absorb the butter evenly.

When you sprinkle on the cinnamon sugar, use a spoon for better control. Hands add heat and can flatten the tops. I sprinkle from about four inches above and tilt the cupcake slightly for even coverage.

Once cooled, pipe the buttercream. I use a large open star tip. Start from the center and circle out. It helps if the buttercream is cool but pliable. If too cold, it cracks. Too warm, it melts.

For more texture ideas, these Snickerdoodle Cupcakes use similar flavors but lean softer and more traditional.

How to Tell They’re Baked Right

A clean toothpick is the obvious check, but also look at the tops. They should spring back when lightly pressed and not sink in the center.

The edges pull away slightly from the liner. If they darken too much, they’ve gone over. A pale cupcake usually means underbaked.

Watch closely around the 18-minute mark. My batches often finish closer to 19. Ovens differ, so check early.

Quick Troubleshooting

If your cupcakes feel dense, the butter might not have creamed long enough. Beat until pale and fluffy before adding eggs.

Cracked tops usually mean the oven was too hot. Try baking on the center rack and preheating fully.

If the frosting won’t hold shape, chill it briefly. Just five to ten minutes helps firm it up.

If the cinnamon sugar slides off, you waited too long. Sprinkle it while the butter is still wet.

Try These Flavor Changes

Add a tablespoon of espresso powder to the batter for a café twist. It deepens the cinnamon and adds warmth.

Swap half the milk with sour cream for a denser crumb. It leans more into the cake side than cupcake.

Use brown butter in the frosting. It adds a nutty note that plays well with the cinnamon.

Top with a single mini churro or a cinnamon stick if you want a party-ready finish.

Pair this with Cinnamon Sugar French Toast Muffins for a warm brunch tray.

How to Store and Serve

Keep these at room temperature in an airtight container for one day. Refrigerate for up to three days, but bring them to room temperature before serving for the best texture.

Freeze unfrosted cupcakes tightly wrapped for up to one month. Thaw fully before frosting.

Buttercream can be made ahead and kept chilled. Let it sit at room temperature for 15 minutes, then beat again briefly before piping.

Small Tips That Help

Use a light-colored metal pan for even baking. Dark pans brown the edges too fast. Weigh your flour if possible. Too much leads to dry cupcakes.

Don’t skip sifting the powdered sugar. It smooths the frosting and prevents lumps. Room temperature ingredients always mix more evenly.

Mix gently once the flour goes in. Overmixing makes them chewy.

Save This Recipe

If you’re building a board of cupcake recipes or Mexican dessert ideas, save this now so you don’t forget it. These cupcakes always get asked about.

If you try a variation or run into something unexpected, share in the comments. I’d love to hear how they turned out or help if anything needs adjusting.