I made these churro cupcakes for my sweet nephew’s 2nd birthday party this past weekend. I love baking special treats for celebrations! And judging by the rate these churro cupcakes were devoured, I figured I’d better share the recipe. 😉
The cupcakes start out with a french vanilla cake dipped in butter then sprinkled with cinnamon sugar. I used a slight variation of my standard vanilla cupcake recipe and it may actually be my new favorite.
Next, they’re piped with my favorite vanilla buttercream. And topped with more cinnamon sugar for good measure. 🙂
If you’re wondering, my piping technique is really simple. I only ever use two different tips for cupcakes, depending on the look I want. Wilton 1A is the large round tip. And Wilton 1M is what I used here. This star tip practically does all the work for me, making the frosting look swirly and beautiful. I usually just use a ziplock bag with the corner snipped off instead of a piping bag since I always have them available.
As you can see, these cupcakes are supremely moist. They’re full of cinnamon sugar and vanilla flavor that is a bit more unique than your average grocery store cupcake. I hope you’ll give them a try!
A healthy dose of cinnamon sugar tops these rich vanilla cupcakes for the perfect churro-inspired treat!
- 3 ⅓ cups flour
- 2 cups sugar
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Salt
- 1 cup oil
- 1 cup sour cream room temperature
- 1 cup whole milk room temperature
- 4 eggs room temperature
- 1 T. Vanilla extract
- 5 T. butter melted
- 3 sticks butter softened
- 6 cups powdered sugar
- 2 T. whole milk room temperature
- 2 tsp. Vanilla extract
- ½ cup sugar
- 1½ T. Cinnamon ground
- ½ stick butter melted
For the Cupcakes:
Preheat oven to 350*F and fill cupcake pans with paper liners.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large glass measuring cup, mix oil, sour cream, milk, eggs, and vanilla.
Pour wet ingredients into dry and whisk until just combined.
Slowly pour in butter while whisking until completely smooth.
Fill liners about ⅔ full.
Bake in preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
For the Cinnamon Sugar:
Mix the sugar and cinnamon while the cupcakes cool to room temperature.
Dip the tops in melted butter and sprinkle with cinnamon sugar.
For the Frosting:
Using a stand mixer or beaters, cream butter and sugar until light and fluffy, about 3 minutes on low speed.
Add milk and vanilla then beat for another minute.
Pipe frosting onto cupcakes and sprinkle remaining cinnamon sugar on top.