Best Churro Cupcakes Recipes

CHURRO CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners.
• In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds.
• Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool.
• For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream.
• For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside.
• In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.)
• Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat.
• To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp.

CHURRO CUPCAKES

Steps:

• To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
• In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
• In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
• Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
• To make the frosting: Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
• Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche if desired.

CHURRO CUPCAKES

Steps:

• 1. Check cake directions and follow baking temp/time based off style of cupcake tin. Preheat oven to recommended temperature. Line two muffin tins with about 18 paper liners. Set aside.
• 2. Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter to combine. Add 1 Tablespoon vanilla extract, mix well. Portion the batter evenly among the muffin tins, filling about ¾" of the way full. Bake for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs.
• 3. In a small bowl combine cinnamon and sugar. With a pastry brush lightly coat warm cupcakes with milk and dip into cinnamon-sugar. Let cupcakes cool completely.
• 4. In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.
• 5. Pipe frosting onto cooled cupcakes and garnish with a freshly baked churro piece.

CINNAMON CHOCOLATE CHURRO CUPCAKES

Steps:

• To make the pudding filling: In a heatproof bowl, whisk the cornstarch, sugar, salt, and cinnamon together. Slowly whisk in the milk until completely combined. Set the bowl over a saucepan of simmering water. Cook, whisking frequently, until the mixture thickens, about 15 minutes. Add the chopped chocolate and whisk to melt and combine. Continue cooking until the pudding is very thick and smooth. Remove the bowl from the pan and stir in the vanilla extract. Press a piece of plastic wrap against the surface of the pudding and chill for at least 30 minutes. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with paper liners. Sift the flour, cornstarch, cinnamon, baking powder, baking soda, and salt into a medium bowl. In a 2-cup measuring cup combine the milk and vinegar and whisk to combine. Add the sugar, oil and vanilla, mixing until incorporated. Pour the wet ingredients over the dry ingredients and whisk until just combined. Divide the batter evenly among the prepared liners - about 2/3 full. Bake for about 18 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely. To make the frosting: In a medium bowl, whisk the confectioners' sugar, cocoa powder, milk, meringue powder, cream of tartar and cinnamon until smooth. Refrigerate for at least 30 minutes - the mixture will firm up. Using a hand mixer, gradually beat the heavy cream into the chocolate mixture until completely incorporated. Continue beating until the frosting is fluffy, and reaches medium peaks. Chill until ready to use. To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the chocolate pudding, then replace the top portion of the cone. Transfer the chocolate whipped cream frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake.