Introduction
Transform humble pantry staples into a fiesta of flavor with these churro cupcakes! Forget complicated baking—this recipe delivers the irresistible cinnamon-sugar crunch of churros in a magically easy cupcake form, perfect for busy weeknights. Get ready to impress your family and friends (or just yourself!) without spending half your evening in the kitchen.
Why This Works
These churro cupcakes are all about speed and flavor. We’re skipping the deep-frying and complicated churro dough, opting instead for a simple, moist cupcake base infused with the warm spices of cinnamon and a touch of warming brown sugar. The secret? A crunchy cinnamon-sugar topping that takes just minutes to create. It’s the ultimate shortcut to deliciousness!
Key Ingredients
- 🧁 2 cups all-purpose flour
- 🥚 2 large eggs
- 🥛 1 cup milk
- 🧈 1 cup unsalted butter, melted
- 🍯 1 cup dark brown sugar
- 🧂 1 teaspoon baking soda
- 🥄 1 teaspoon salt
- ☕ 1 teaspoon ground cinnamon
- 砂糖 1/2 cup granulated sugar
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is crucial for easy cleanup – who has time for scrubbing stuck-on cupcake batter?
2️⃣ In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mix is the foundation of our churro magic.
3️⃣ In a separate bowl, whisk together the melted butter, brown sugar, eggs, and milk until well combined. We’re aiming for a smooth, even batter – no lumps allowed!
4️⃣ Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix; a few lumps are okay. Overmixing can lead to tough cupcakes.
5️⃣ Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
6️⃣ Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. These beauties bake up fast!
7️⃣ While the cupcakes are baking, prepare the cinnamon-sugar topping: In a shallow dish, combine the granulated sugar and remaining 1/2 teaspoon of cinnamon.
8️⃣ Once baked, let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
9️⃣ Once cooled, gently invert each cupcake into the cinnamon-sugar mixture, pressing gently to coat the top evenly.
Handy Tips
- Use good quality cinnamon for the best flavor. Ceylon cinnamon offers a sweeter, more delicate flavor, while Cassia offers a bolder, spicier note. Experiment and see what you prefer!
- If you don’t have brown sugar, you can substitute with granulated sugar and a teaspoon of molasses for a similar result.
- For extra churro flavor, add a teaspoon of vanilla extract to the batter.
Heat Control
The oven temperature is crucial here. Baking at too high a temperature will result in burnt edges and a dry center. Baking at too low a temperature will result in undercooked cupcakes. An oven thermometer is your best friend for accurate baking.
Crunch Factor
The crunch comes entirely from the cinnamon-sugar topping generously dusted over the cooled cupcakes. The cupcake itself should be soft and moist.
Pro Kitchen Tricks
- Prep ahead: Make the batter the night before and store it in the refrigerator. Just bring to room temperature before baking.
- Flavor boost: Add a pinch of nutmeg or cardamom to the batter for an extra layer of warmth.
- Mini churros: Use a piping bag and a star tip to pipe the batter into mini muffin tins for bite-sized churro cupcakes!
Storage Tips
Store leftover churro cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
Gift Packaging Ideas
These cupcakes make a delightful gift! Package them individually in clear cellophane bags tied with ribbon, or arrange them in a pretty tin lined with cupcake liners. Add a small tag with the recipe!
Flavor Variations
🌟 Chocolate Churro: Add 1/4 cup unsweetened cocoa powder to the dry ingredients.
🌟 Mexican Spice Churro: Add 1/4 teaspoon ground cloves and 1/4 teaspoon ground allspice to the dry ingredients.
🌟 Salted Caramel Churro: Drizzle cooled cupcakes with store-bought salted caramel sauce.
🌟 Cream Cheese Frosting Churro: Top with a quick cream cheese frosting (cream cheese, powdered sugar, and a splash of milk).
Troubleshooting
- Dry Cupcakes: You may have over-baked them. Next time, reduce the baking time by a couple of minutes.
- Soggy Cupcakes: Ensure your cupcakes have cooled completely before coating them in the cinnamon-sugar mixture.
- Lumpy Batter: Don’t overmix the batter. A few lumps are okay; overmixing develops gluten, resulting in tough cupcakes.
FAQ
- Can I use other types of sugar? Yes, granulated sugar works well, but for that rich churro flavor, brown sugar is ideal.
- Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes ahead of time and store them at room temperature for up to 3 days.
- Can I freeze these cupcakes? Absolutely! Freeze them un-frosted for up to 2 months. Thaw completely before coating in cinnamon sugar.
- How do I get the perfect crunch? Ensure your cupcakes are completely cool before coating them in the cinnamon-sugar mixture, and press gently to ensure good coverage.
Conclusion
These churro cupcakes are the perfect answer to your craving for a quick, easy, and outrageously delicious dessert. Share your creations with us on Ratemyrecipes.com, and let us know how you enjoyed this speedy treat! Happy baking!
Churro Cupcakes: Speedy Sweet Treat for Busy Bees
Deliciously moist cupcakes inspired by traditional churros, topped with cinnamon sugar and a creamy filling.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup cinnamon sugar for topping
- 1/2 cup dulce de leche or cream cheese frosting for filling
Instructions
- Preheat the oven to 350u00b0C and line a cupcake pan with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to remove the center of each cupcake and fill with dulce de leche or cream cheese frosting.
- Sprinkle cinnamon sugar on top of each filled cupcake before serving.
Tips
- For an extra kick, add a pinch of nutmeg to the batter.
- Make the cupcakes ahead of time and freeze them without the filling, then fill and frost just before serving.