Cinco de Mayo Churro Cupcakes Recipe, Easy Mexican Dessert in 1 Hour
Prep: 25 min | Cook: 20 min | Total: 60 min | Serves: 12 | Difficulty: Medium
Why you will love this: They are shockingly easy to make from scratch, and the cinnamon sugar coating gives you that iconic churro crunch without needing a deep fryer.
Okay, you asked for the best cinco de mayo churro cupcakes recipe, and I am so excited to share this one. I made these for a party last year and they disappeared in about five minutes, which is the highest compliment. They capture that perfect churro flavor in a soft, portable cupcake, and they are way less messy than dealing with hot oil. If you love a good fusion dessert, you will adore these as much as my fluffy Japanese souffle pancakes.
The secret is in the double dose of cinnamon sugar. You mix it right into the batter and then roll the finished cupcakes in it again. It creates this amazing texture and flavor that is just so good. Trust me, your kitchen will smell incredible.
Key Facts About Cinco de Mayo Churro Cupcakes
- You need just 25 minutes of active prep time.
- The recipe makes exactly 12 cupcakes, perfect for a gathering.
- They bake for only 18 to 20 minutes.
- You will use 3 separate bowls for the dry ingredients, wet ingredients, and cinnamon sugar coating.
- The total project, from start to decorated finish, takes about 1 hour.
What You Need for Cinco de Mayo Churro Cupcakes
- For the Cinnamon Sugar: 1/2 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- For the Cupcakes: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup whole milk
- For the Frosting: 1/2 cup unsalted butter (softened), 4 ounces cream cheese (softened), 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
I find that using a good quality cinnamon makes a huge difference in flavor. I always use Saigon cinnamon for a warmer, more intense spice note.
How to Make Cinco de Mayo Churro Cupcakes
First, preheat your oven to 350°F and line a muffin tin with 12 paper liners. In a small bowl, mix the 1/2 cup sugar and 1 1/2 teaspoons cinnamon for the coating and set it aside. This is your magic dust.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and 1 cup sugar together until light and fluffy, about 3 minutes.
Step 1: Build the Batter
Beat the eggs into the butter mixture one at a time, then mix in the vanilla. Now, add about a third of the flour mixture, mix until just combined, then half the milk. Repeat, ending with the last third of the flour. Do not overmix. Fold in 3 tablespoons of the cinnamon sugar you set aside earlier.
Step 2: Bake and Cool
Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They need to be totally cool before frosting.
Step 3: Make the Frosting
While the cupcakes cool, make the frosting. Beat the softened butter and cream cheese together until smooth. Gradually beat in the powdered sugar, then the vanilla and cinnamon. Beat for 2-3 minutes until it is light and fluffy. This frosting is the perfect creamy counterpart to the spiced cake, kind of like the rich filling in a Moroccan chicken tagine balances the spices.
Step 4: Assemble
Frost the cooled cupcakes generously. Now, take each frosted cupcake and gently roll the sides in the remaining cinnamon sugar. You can also sprinkle a little extra on top. The frosting acts like glue for the sugar, giving you that classic churro crunch.
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Tips for Perfect Churro Cupcakes
Room Temperature is Key
Make sure your butter, eggs, milk, and cream cheese are all at room temperature. This ensures your batter mixes smoothly and your frosting won’t be lumpy. It is the single biggest trick for perfect baked goods.
Do Not Skip the Double Coat
Folding cinnamon sugar into the batter and rolling the frosting in it is non-negotiable. It gives you that flavor in every single bite, from the first taste to the last crumb. It is what makes these taste like a churro and not just a cinnamon cupcake.
Storage Smarts
These cupcakes are best eaten the day they are made, as the sugar coating will start to dissolve into the frosting over time. If you need to store them, keep them in a single layer in an airtight container at room temperature for up to 2 days. They are a fantastic make-ahead dessert for a busy day, just like my blueberry lemon ricotta pancakes are for breakfast.
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Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead. Let them cool completely, then store unfrosted in an airtight container. Make the frosting and assemble them the day you plan to serve them.
My frosting is too soft. What happened?
Your butter or cream cheese was probably too warm. Pop the frosting bowl in the fridge for 20-30 minutes to firm up, then beat it again before using.
Can I use a boxed cake mix?
You can, but you will lose a lot of the homemade churro flavor. If you do, use a vanilla or yellow cake mix and add 2 teaspoons of cinnamon to the dry mix.
I really hope you love this homemade cinco de mayo churro cupcakes recipe as much as we do. Let me know how your batch turns out in the comments.
Cinco de Mayo Churro Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with festive cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix just until combined after each addition.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, prepare the cinnamon sugar coating. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon. In another small bowl, melt the 1/4 cup butter.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. While still warm, gently brush the top of each cupcake with melted butter, then roll or dip the top into the cinnamon-sugar mixture. Let cool completely.
- For the frosting, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, about 2 minutes. Reduce speed to low and gradually add the sifted powdered sugar, cinnamon, and vanilla. Beat until combined. Increase speed to medium-high and beat for 2-3 minutes until fluffy. Add heavy cream 1 tablespoon at a time if needed to reach a pipeable consistency.
- Once cupcakes are completely cool, pipe or spread the cinnamon cream cheese frosting onto each one. Garnish with a light sprinkle of the remaining cinnamon sugar, a mini churro piece, or a drizzle of caramel.
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If you made this Cinco de Mayo Churro Cupcakes, please leave a comment below and let me know how it turned out.
