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
These cupcakes embody all the flavors of delicious fried churros. Cinnamony cake filled with homemade caramel and topped with a cinnamon cream cheese buttercream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 18 cupcakes 1x
- Category: Cupcakes
- Method: Bake
- Cuisine: Mexican
For the Caramel Filling:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour (not self rising)
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher salt
- 1 ¾ cup granulated sugar
- 1 cup unsalted butter, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 1 ¼ cups whole milk
For the Frosting:
- Make the Caramel Filling: In medium saucepan, heat sugar over medium heat, stirring constantly. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber-colored liquid as you continue to heat and stir it. Keep an eye on it, as you don’t want it to burn. Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated. Slowly drizzle in the heavy cream and vanilla while stirring the mixture. Boil for one minute then remove from the heat. Allow to cool while you make the cupcakes. I usually stick it in the fridge to firm up slightly
- Make the Cupcakes: Preheat the oven to 350º F. Line two 12-cup muffin pans with cupcake liners. In a medium bowl, sift together the flours, baking powder, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely
- Make the Frosting: In the bowl of a stand mixer, beat together the cream cheese and butter for a few minutes until light and fluffy. Add in cinnamon and vanilla. With the mixer on low, add in powdered sugar one cup at a time. If frosting gets too thick, add in milk to thin it out, 1 teaspoon at a time (I did not use any milk)
- Fill and Frost the Cupcakes: With a cupcake corer or an apple corer, cut a hole in the middle of each cooled cupcake and spoon in enough caramel to fill the hole. Frost the cupcakes and serve
- Store leftover frosted cupcakes in an airtight container and refrigerate for up to 3 days
- Unfrosted cupcakes may be made in advance, wrapped tightly in plastic wrap and stored at room temperature for up to 5 days
- Refrigerate leftover caramel and frosting in separate airtight containers for up to 1 week
- Recipe adapted from Food Network and Macheesmo
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Useful Kitchen Tools for This Recipe
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