Churro Cupcakes

A healthy dose of cinnamon sugar tops these rich vanilla cupcakes for the perfect churro-inspired treat!

Total Time 1 hour
Servings 2 dozen



  • 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

Cinnamon Sugar:

  • ½ cup sugar
  • T. Cinnamon ground
  • ½ stick butter melted


For the Cupcakes:

  1. Preheat oven to 350*F and fill cupcake pans with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl or large glass measuring cup, mix oil, sour cream, milk, eggs, and vanilla.
  4. Pour wet ingredients into dry and whisk until just combined.
  5. Slowly pour in butter while whisking until completely smooth.
  6. Fill liners about ⅔ full.
  7. Bake in preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.

For the Cinnamon Sugar:

  1. Mix the sugar and cinnamon while the cupcakes cool to room temperature.

  2. Dip the tops in melted butter and sprinkle with cinnamon sugar.

For the Frosting:

  1. Using a stand mixer or beaters, cream butter and sugar until light and fluffy, about 3 minutes on low speed.
  2. Add milk and vanilla then beat for another minute.
  3. Pipe frosting onto cupcakes and sprinkle remaining cinnamon sugar on top.