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Churro cupcake topped with cinnamon frosting and dusted with cinnamon sugar on a white plate.

Easy Churro Cupcakes Cinnamon Sugar Dessert Recipe - A Fun, Sweet Treat

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American fusion, Mexican-inspired
Servings 12 Cupcakes

Ingredients
  

  • All-purpose flour (1 1/2 cups)
  • Granulated sugar (3/4 cup for batter + 1/2 cup for coating)
  • Brown sugar (1/4 cup, optional for deeper flavor)
  • Baking powder (1 1/2 teaspoons)
  • Salt (1/2 teaspoon)
  • Ground cinnamon (2–3 teaspoons total: in batter and for coating)
  • Unsalted butter (1/2 cup melted for batter + 3 tablespoons melted for coating; 1/2 cup softened for frosting)
  • Large eggs (2)
  • Whole milk (3/4 cup) or buttermilk for extra tenderness
  • Vanilla extract (2 teaspoons)
  • Powdered sugar (1 1/2–2 cups for frosting)
  • Cream or milk (1–2 tablespoons for frosting consistency)
  • Optional: pinch of nutmeg, a squeeze of lemon for brightness, or store-bought caramel for drizzling

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and 1 to 1 1/2 teaspoons cinnamon. Set aside.
  • Mix wet ingredients: In another bowl, whisk granulated sugar, brown sugar (if using), melted butter (cooled slightly), eggs, milk, and vanilla until smooth.
  • Combine: Add dry ingredients to wet. Stir gently until just combined. Don’t overmix—some small lumps are fine.
  • Fill the liners: Divide the batter evenly among the cupcake liners, about 2/3 full.
  • Bake: Bake for 16–20 minutes, or until a toothpick comes out clean and the tops spring back lightly.
  • Make cinnamon sugar: In a shallow bowl, mix 1/2 cup granulated sugar with 1 to 1 1/2 teaspoons cinnamon. Adjust to taste.
  • Coat the cupcakes: While cupcakes are warm but cool enough to handle, brush tops lightly with melted butter. Gently dip or sprinkle with cinnamon sugar to coat the domes.
  • Cool completely: Let cupcakes cool on a rack before frosting.
  • Make the frosting: Beat softened butter until creamy. Add powdered sugar, 1 teaspoon cinnamon, vanilla, and a splash of milk or cream. Beat until fluffy, adding more milk for a soft, pipeable texture.
  • Frost and finish: Pipe or spread frosting onto cooled cupcakes. Optionally, sprinkle with extra cinnamon sugar or drizzle with caramel.