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vanilla cinnamon sugar cupcakes with cream cheese frosting

Churro Cupcakes

Yield: 16 cupcakes
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
A vanilla and cinnamon sugar cupcake is topped with cream cheese frosting and homemade churros!
5 from 6 votes

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.
  • You can prep the cupcakes up to 2 days in advance and store them in the refrigerator. Bring them to room temperature for at least 30 minutes prior to serving. We recommend waiting to top them with the mini churros until just before serving. If you store them in the refrigerator with the mini churros, the churros will get soggy.

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
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.