Churros are a wonderful invention. Fried dough covered in cinnamon sugar that’s crispy on the outside and chewy on the inside. No utensils needed either. It’s just a perfect treat!
I took a lot of inspiration from the county Fair I used to visit as a kid every summer around this time. We’d surely buy a churro every single time. And a huge (I mean, huge!) cup of lemonade to wash it down. These cupcakes embody all the flavors of those delicious fried treats. Cinnamony cake filled with homemade caramel and topped with a cinnamon cream cheese buttercream. Nuff said?
What Makes These Churro Cupcakes so Delightful?
If you don’t already know, I am a huge fan of caramel. And cupcakes. So, turning churros into cupcakes stuffed with caramel seemed only logical. I had to bake these a couple of times to get them exactly right. I know, poor me.. The first time the frosting was way too loose and didn’t pipe well. I nailed it the second time! I decided to make a cinnamon cream cheese version that holds up well when piped and complements the cinnamon cake and caramel filling perfectly.
Why Stuff Your Churro Cupcakes with Caramel
Why not, is the question! This is the fun part. I started filling and stuffing my cupcakes just recently and have yet to turn back. I find it adds a sweet surprise to the cupcake and captures a complementary texture. This provides for more interesting flavor combos as well as very happy cupcake eaters! Filling your cupcakes is super easy, too. See below in my tips section for a how-to.
Tips for Making This Recipe
- I highly recommend preparing the caramel filling first in this recipe. This is the reason I listed it first in the recipe instructions! The caramel needs time to cool and set up before stuffing into your cupcakes. Otherwise the caramel will be way too loose and will absorb into your cupcakes instead of filling them. If the caramel is still a bit too loose when it comes time to fill the cupcakes, stick it in the fridge for 10-15 minutes to solidify it a bit more, then carefully spoon it into your cupcakes until the caramel reaches the top but doesn’t overflow
- To fill your cupcakes, you can use a fancy schmancy cupcake corer, an apple corer that you probably have in the back of your kitchen drawer somewhere, or a regular ol’ knife. I use an apple corer. Wait patiently until your cupcakes have cooled. Then take your corer and push it straight down into the center of the cupcake to create a tunnel. If you are using a knife, carefully cut a small 1/2 inch circular tunnel down to the bottom or near bottom of your cupcake. I like to keep these little pieces of cupcake to nibble on while I’m frosting the cupcakes, but feel free to toss them or give your dog a little treat!
- When making the frosting, refrain from adding the milk until you have thoroughly mixed all ingredients. You want to be able to test the consistency of the frosting before adding the milk. Once you add it and if becomes too loose, it’s difficult to get it back to where it needs to be. So, my recommendation is to first see how thick the frosting is then add in a tiny bit of milk at a time to get it to where you want it to be. I like mine on the thicker side as it holds up better for piping
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
If you are looking for more cupcake recipes, try my Vanilla Cupcakes with Chocolate Ganache Filling and Oreo Buttercream, my Chocolate Fudge Cupcakes with Cream Cheese Frosting and my Ooey Gooey S’mores Cupcakes recipes. Clearly, I love cupcakes!Print
Useful Kitchen Tools for This Recipe
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