Churro Cupcakes with Cinnamon Cream Cheese Frosting
Soft vanilla cinnamon cupcakes topped with cinnamon cream cheese frosting and mini churros. A fun, festive treat packed with churro flavor!
Servings: 16 cupcakes
Ingredients
For the cupcakes:
- 1/2 cup plain Greek yogurt at room temperature
- 1/2 cup milk at room temperature
- 1 2/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the frosting:
- 10 tablespoons unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 1 teaspoon pure vanilla extract
- 4 cups confectioners' sugar
- 1 1/2 teaspoon ground cinnamon
For the cinnamon sugar:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- churros for topping
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.
- In a measuring cup, whisk together Greek yogurt and milk; set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs and vanilla. On low speed, alternate adding dry ingredients and yogurt/milk in three additions, beginning and ending with the dry ingredients. Beat just until incorporated.
- Divide the batter evenly between the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
- In a stand mixer fitted with the paddle attachment, combine butter, cream cheese and vanilla. Beat on medium speed until smooth, about 2 minutes.
- Add the confectioners' sugar and cinnamon. Beat on medium speed until smooth, about 2 to 3 minutes. Spoon frosting into piping bag and frost cupcakes.
To make the cinnamon sugar:
- In a small bowl, whisk together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle cinnamon sugar mixture over cupcakes, top with small bites of churros. Enjoy!
Notes
- Nutritional information does not include churros.
- Store cupcakes in fridge for up to 3 days.
- Top with churros just before serving to keep them crispy.
- Freeze unfrosted cupcakes up to 2 months.
Nutrition
Calories: 389kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 170mg | Potassium: 80mg | Fiber: 1g | Sugar: 41g | Vitamin A: 632IU | Calcium: 52mg | Iron: 1mg