Churro Cupcake with Mexican Chocolate Cream Cheese Frosting

Churro Cupcake with Mexican Chocolate Cream Cheese Frosting

There’s no better way to share the love on Valentine’s Day (or any day!) than with a delicious homemade sweet treat. These Churro Cupcakes with Mexican Chocolate Cream Cheese Frosting are a fun twist on Mexican churros, and a special holiday dessert that appeals to all ages.

We’ve taken all of the sweet, cinnamon, and chocolate flavors of churros, and given them our twist – in the form of a churro cupcake. It’s a perfect way to treat your loved ones (or yourself) this Valentine’s Day.

Total Time: 35 Minutes

Total Cook Time: 20 Minutes

Serving: 16 Cupcakes

Ingredients For Cupcakes

  • 1 2/3 cup cake flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup unsalted butter room temperature
  • 3 egg whites room temperature
  • 3 teaspoon vanilla extract
  • 1/2 cup sour cream room temperature
  • 1/2 cup whole milk room temperature

Ingredients For Frosting

  • 8 oz. cream cheese softened
  • 1/2 cup butter softened
  • 4 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract
  • 2-4 tablespoon milk, half & half, or heavy cream (as needed)
  • 1/4 cup unsweetened cocoa sifted
  • 1/2 cup cinnamon sugar mixture to garnish
  • Garnish (optional): Top with your favorite cinnamon cereal or churro pieces

Instructions

For The Cupcakes:

Preheat oven to 350 degrees F. Prepare cupcake pan(s) with 16 cupcake liners.

  1. In a large bowl, sift together all dry ingredients (cake flour, granulated sugar, baking soda, baking powder, salt and cinnamon) until well combined.
  2. Using a separate bowl, whisk together the wet ingredients (butter, egg whites, vanilla extract, sour cream, and whole milk) until combined. This mixture may look a little lumpy. (this is normal)
  3. Add the wet ingredients to the dry ingredients. Mix until combined, but do not over mix.
  4. Distribute the batter evenly into cupcake papers.
  5. Bake for 15-20 minutes or until golden, and toothpick inserted comes out clean. Remove from oven and allow to cool completely before frosting.

For The Frosting:

  1. Using a mixer or a whisk, beat cream cheese until creamy. Add butter and beat until the two are well combined, approximately two minutes.
  2. Add one cup of powdered sugar, as well as cinnamon and salt, to the mixture and beat until combined. Add remaining powdered sugar, one cup at a time, beating each time until well combined. Add unsweetened cocoa until well combined. Add vanilla and beat until combined.
  3. Add milk, half and half or cream, one tablespoon at a time, until desired texture is reached. Less liquid will give you a thicker frosting, more liquid will give you a thinner frosting.
  4. Pipe or spread onto cooled cupcakes. Sprinkle with cinnamon sugar mixture and top with your favorite garnish. Enjoy!