Churros Cupcake Recipe
Updated: Jan 16, 2020
Churros are kind of like the fried dough of Mexico and Spain. They are often eaten with a thick hot chocolate (dipping encouraged). For a recent Mexican-themed cooking party I did, the kiddos made tacos and churros cupcakes, and learned words like adios and buen provecho. The real learning is in the sharing and turn-taking required when kids, or anyone really, work at something together!
We used pre-filled pastry bags, rather than making the frosting by hand--just because of limited time and attention. They are great, and as the kids said "these cupcakes don't look homemade!" Here is the kind we used, which I bought at Wegmans (grocery store chain in Massachusetts).
Here is the cupcake recipe.
Makes 24 cupcakes
You will need:
Two cupcake tins
Measuring cups and spoons
Spoon for scooping out batter
Frosting and pastry bag and tip
2 Cups AP flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
1 cup (2 sticks) unsalted butter, softened*
1 ¾ cups granulated sugar
4 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk
Cinnamon Sugar Sprinkle:
3 tbs granulated sugar
2 tsp cinnamon
Preheat oven to 350.
Line two muffin tins with cupcake liners, or spray with cooking spray.
Combine flour, baking powder, cinnamon and salt.
Beat butter on medium speed for 30 seconds.
Add sugar, ¼ cup at a time until incorporated.
Scrape bowl. Beat 2 minutes more.
Add eggs to mixer, one at a time, mixing about 10 seconds before adding the next egg.
Add in vanilla extract.
Add 1/3 flour mixture, then 1/3 milk, and alternate until all of it has been added (you can eyeball the quantities).
Fill each muffin mold until halfway full. Sprinkle with the cinnamon-sugar sprinkle.
Bake for 18-21 minutes until a toothpick comes out clean. Cool, and ice with icing of choice.
*Softened means you’ve left it out of the fridge for a while and when you smoosh it with your finger, it is soft and your finger goes through it, but it does not leave your finger super oily. During winter on the US east coast, you can leave it out overnight. During the summer, probably just a few hours.
If you want to make actual churros at home, try this recipe. I made it at home and we loved it. Trisha Yearwood's recipe uses pancake mix so it's very simple. For the piping bag, you can cut a tip off a quart-sized ziplock bag. Even without a fancy pastry tip for the "ribs" on the churros, it comes out great.