Name: Churro Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 29
Ingredients: 1 ½ cups all-purpose flour; 1 ½ cups cake flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 tablespoon ground cinnamon; 1 cup (2 sticks) unsalted butter, room temperature; 1 ¾ cups sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 ¼ cups milk; 4 tablespoons butter, melted; ¼ cup granulated sugar; 1 teaspoon ground cinnamon; ½ cup (1 stick) butter, softened; 1 (8 ounce) cream cheese, softened; ½ teaspoon vanilla extract; 1 teaspoon ground cinnamon; 5 cups confectioners' sugar; 1 tablespoon milk (if desired)

Jump to Recipe

The warm aroma of cinnamon and sugar instantly brings to mind fresh churros from the fair, your favorite bakery, or a special trip to a local churro stand. These Churro Cupcakes capture all of those comforting flavors in a soft, buttery cupcake that’s every bit as fun to eat as the classic treat that inspired it.

Each cupcake is baked until light and tender, then dipped in melted butter and coated in a generous layer of cinnamon sugar. That extra step creates a delicate crunch on the outside while adding another layer of buttery cinnamon flavor in every bite. Finish them with a swirl of rich cinnamon cream cheese frosting, and you have a dessert that’s impossible to resist.

Whether you’re baking for a birthday party, holiday dessert table, Cinco de Mayo celebration, bake sale, or simply because you’re craving something sweet, these cupcakes are guaranteed to disappear fast. They’re easy enough for a weekend baking project but special enough to impress family, friends, and anyone lucky enough to grab one before they’re gone.

Add a sombrero topper, and you have a cupcake worthy of a Fiesta Party or a Cinco de Mayo Celebration! These light and fluffy, delicious churro cupcakes have layers of delicious flavors. Brush the top of the cupcakes with melted butter, dip them in a crunchy cinnamon sugar mixture, and top with a creamy cinnamon frosting. Everything you would want in a Party Cupcake!

The Secret to That Authentic Churro Flavor

The melted butter and cinnamon-sugar coating isn’t just for looks; it’s what transforms these from cinnamon cupcakes into churro cupcakes. As the butter lightly coats the top of each cupcake, it helps the cinnamon sugar cling to every bite, creating a delicate, slightly crisp coating that’s reminiscent of a freshly made churro. The result is an extra layer of buttery richness, warm cinnamon flavor, and a subtle crunch that contrasts beautifully with the soft, tender cake and creamy cinnamon cream cheese frosting. It’s one simple step that adds incredible flavor, texture, and that unmistakable churro experience.

Alternative Additions to the Churro Cupcakes

Even though these delicious cupcakes are the perfect dessert, I have a fun twist to boost that churro flavor even more. Here are my top fillings, drizzles, and toppers.

CHOCOLATE SAUCE FILLING: This can either be a homemade fudge sauce or a store-bought one. Cinnamon and chocolate have long been integral to Mexican baking. Use a paring knife to carve out the portion of the cupcake, and save the carved-out piece. Add a tablespoon of the fudge sauce to the hollowed-out cupcake, then place the piece of cupcake back on top (don’t worry if it doesn’t fit, as the frosting will cover it).
DULCE DE LECHE OR CARAMEL SAUCE DRIZZLE OR FILLING: If you are using a thicker caramel like dulce de leche, then you have two options: using it as a filler (see above chocolate sauce filling) or adding a dollop of the cinnamon sugar mixture on top of the cupcakes. The thinner version (caramel sauce) is intended for use as a drizzle over the cinnamon sugar mixture on top of the cupcakes. These two choices can be store-bought or homemade.
MINI CHURRO TOPPERS: Adding a mini churro to the tops of your cupcakes will add another layer of texture. Restaurants, Costco, and frozen from the grocery store are a few good places to find churros. If you can’t find them, Cinnamon Toast Crunch Cereal has a churro flavor in the shape of mini churros that would work as an alternative.

Another layer of flavor Bonus…TOASTED COCONUT

I love these churro cupcakes! Want to add another layer of flavor? Try adding a sprinkle of toasted coconut to the tops of the cupcakes.

**HOW TO TOAST COCONUT:** Preheat oven to 350°F. Pour coconut onto a rimmed baking pan. Bake, stirring every couple of minutes, until some (but not all) of the coconut is golden brown (about 10 minutes).

Tips for Tender Moist Cupcakes

Good ingredients equal great taste. To send your guests straight to cupcake heaven, use only the best ingredients, like real butter, real vanilla, and dark Dutch cocoa.
Never overbake a cupcake. You can never save an overbaked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick; if no batter clings to the pick, they’re done.
Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you overmix your batter, you collapse those bubbles. To avoid this, mix just until all ingredients are blended at a low speed.
Let all ingredients come to room temperature before baking. All ingredients incorporate into the batter more easily if they’re at similar temperatures.
Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.

How to Store Frosting

Cream Cheese Frosting Troubleshooting Guide

A smooth, creamy frosting is the perfect finishing touch for these churro cupcakes. If your frosting isn’t turning out quite right, don’t worry! Most frosting problems are easy to fix with a few simple adjustments.

Problem	Most Likely Cause	How to Fix It
Frosting is too runny	Cream cheese or butter was too warm	Chill the frosting for 15 to 20 minutes before piping. If needed, beat in a little more powdered sugar, a few tablespoons at a time.
Frosting won’t hold its shape	Frosting is too soft	Refrigerate the frosting until it firms up before decorating the cupcakes.
Frosting is too thick	Too much powdered sugar or not enough moisture	Beat in heavy cream or milk, 1 teaspoon at a time, until the frosting reaches the desired consistency.
Frosting is lumpy	Butter or cream cheese wasn’t fully softened	Beat the butter first until smooth, then gradually mix in the cream cheese. Make sure both are at room temperature before starting.
Frosting is grainy	Powdered sugar wasn’t fully incorporated	Continue mixing until smooth. Sifting the powdered sugar before adding it also helps prevent lumps.
Frosting tastes too sweet	Too much powdered sugar	Add a pinch of salt or a splash of lemon juice to balance the sweetness without changing the texture.
Frosting separated or looks curdled	Ingredients were different temperatures	Continue beating for a few minutes. If it doesn’t come together, refrigerate the frosting for 10 to 15 minutes, then beat again.
Frosting has air bubbles	Mixed at a high speed too long	Switch to low speed for the last minute or two of mixing to smooth out the frosting before piping.
Piped swirls are drooping	Cupcakes or frosting are too warm	Make sure the cupcakes are completely cool and chill the frosting briefly before decorating.
Cinnamon isn’t evenly mixed	Cinnamon was added all at once	Whisk the cinnamon into the powdered sugar before adding it to the frosting for even flavor and color.

Behind the Curtain Tip: Cream cheese frosting is naturally softer than buttercream, especially in a warm kitchen. If you’re decorating for a party or transporting cupcakes, refrigerate the frosted cupcakes for 20 to 30 minutes before serving. The frosting will firm up just enough to hold its beautiful swirls while still tasting creamy and delicious.

Cupcake Troubleshooting Guide

Even the best bakers have an occasional cupcake that doesn’t turn out exactly as planned. If you run into a problem, don’t worry! Most cupcake issues are caused by one or two simple baking mistakes and are easy to fix. Use this guide to diagnose what happened so your next batch turns out perfectly.

Problem	Most Likely Cause	How to Fix It
Cupcakes are dense	Too much flour	Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
Cupcakes are dense	Batter was overmixed	Mix only until the dry ingredients disappear after adding the flour.
Cupcakes are dense	Butter and sugar weren’t creamed long enough	Beat the butter and sugar for 3 to 5 minutes until light and fluffy.
Cupcakes are dense	Cold ingredients	Use room-temperature butter, eggs, and milk for a smooth, evenly mixed batter.
Cupcakes don’t rise	Baking powder is old	Replace baking powder every 6 to 12 months for the best lift.
Cupcakes sink in the center	Underbaked	Bake until a toothpick inserted into the center comes out with a few moist crumbs attached.
Cupcakes sink in the center	Too much baking powder	Measure leavening carefully using level measuring spoons.
Cupcakes sink in the center	Oven temperature is inaccurate	Check your oven with an oven thermometer to make sure it’s baking at the correct temperature.
Cupcakes sink in the center	Oven door opened too early	Keep the oven door closed until the cupcakes are nearly finished baking.
Cupcakes are dry	Overbaked	Begin checking for doneness a few minutes before the recommended baking time.
Cupcakes stick to the liners	Removed before cooling	Let the cupcakes cool completely before peeling away the paper liners.
Cupcakes overflowed the liners	Liners were overfilled	Fill cupcake liners only about two-thirds full to give the batter room to rise.
Cupcakes have tunnels or large holes	Batter was overmixed	Mix gently after adding the flour to avoid developing too much gluten.
Cupcakes have cracked tops	Oven temperature is too high	Verify your oven temperature with an oven thermometer and avoid placing the pan too close to the top heating element.
Cupcakes bake unevenly	Uneven oven heat or crowded pan	Bake one pan at a time in the center of the oven for the most even results.

Behind the Curtain Tip: If you love to bake, two inexpensive tools can make a world of difference: a digital kitchen scale and an oven thermometer. Together, they eliminate much of the guesswork and help you achieve bakery-quality cupcakes every time.

Churro Ice Cream

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Churro Cupcake Success Guide

Great cupcakes don’t happen by accident—they’re the result of a few simple techniques that make all the difference. From bringing your ingredients to room temperature to waiting until the cupcakes are completely cool before decorating, each step helps create soft, tender cupcakes with a beautiful cinnamon-sugar coating and bakery-style swirls of cream cheese frosting. Follow this quick guide for the best results every time.

Step	What to Do	Why It Matters
Before You Begin	Bring the butter, eggs, milk, and cream cheese to room temperature.	Room-temperature ingredients blend together more easily, creating a smooth batter and frosting with the best texture.
Measure Carefully	Spoon the flour into the measuring cup and level it off.	Too much flour is one of the most common reasons cupcakes turn out dense.
Cream the Butter and Sugar	Beat together for 3 to 5 minutes until light in color and fluffy.	This incorporates air into the batter, giving the cupcakes a soft, tender crumb.
Mix the Batter	Mix only until the dry ingredients are incorporated.	Overmixing develops gluten, which can make cupcakes dense or create tunnels.
Fill the Liners	Fill each cupcake liner about two-thirds full.	This gives the batter room to rise without overflowing or baking unevenly.
Bake	Bake until a toothpick inserted into the center comes out with a few moist crumbs attached.	Properly baked cupcakes stay light, moist, and won’t sink in the center.
Cool	Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.	This prevents soggy liners and stops the cupcakes from continuing to bake in the hot pan.
Create the Churro Coating	Dip the cooled cupcakes in melted butter, then immediately coat them with the cinnamon-sugar mixture.	Cooling first keeps the butter from soaking into the cake while creating the signature churro-inspired coating.
Frost	Pipe the cinnamon cream cheese frosting onto completely cooled cupcakes.	Warm cupcakes will melt the frosting and prevent it from holding its shape.
Serve and Store	Refrigerate the frosted cupcakes, then let them sit at room temperature for 15 to 20 minutes before serving.	The frosting softens slightly, giving you the best flavor, texture, and creamy consistency.

Behind the Curtain Tip: If you only invest in two baking tools, make them a digital kitchen scale and an oven thermometer. Together, they’ll help you bake more consistently and eliminate many of the most common cupcake problems before they ever happen.

FROM MY KITCHEN TO YOURS: If you know me, you know I can’t resist taking a classic dessert and giving it a fun new twist. The first time I imagined turning a warm, cinnamon-sugar churro into a cupcake, I knew it needed to be more than just a cinnamon cupcake with frosting. That’s why I added the buttery cinnamon-sugar coating. It creates that little bit of crunch that makes every bite taste like the real thing.

My hope is that this recipe brings a little joy to your kitchen, whether you’re baking for a birthday, a family gathering, a bake sale, or simply because you’re craving something sweet. There’s nothing better than watching someone take that first bite, smile, and immediately reach for another cupcake.

If you make these Churro Cupcakes, I’d love to hear how they turned out! Leave a comment below, share a photo, or tell me where you served them. Seeing your creations and hearing your stories is one of my favorite parts of sharing recipes here on Lady Behind the Curtain.

Happy baking!

– Sheryl

Makes (about) 29 Cupcakes

Churro Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Transform your favorite cinnamon treat into a cupcake!

5.0 Stars (28 Reviews)

Ingredients

For Cupcakes:

1 ½ cups all-purpose flour
1 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ¼ cups milk

For Cinnamon Sugar Crunchy Topping:

4 tablespoons butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon

For Cinnamon Cream Cheese Frosting:

½ cup (1 stick) butter, softened
1 (8 ounce) cream cheese, softened
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
5 cups confectioners' sugar
1 tablespoon milk (if desired)

Instructions

For Cupcakes:

Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk together both flours, baking powder, salt, and cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until fluffy. and the mixture becomes pale.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Beat in vanilla.
Reduce speed to low.
Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Fill each cupcake liner three-quarters full.
Bake for 20 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes.
Top with cinnamon sugar, crunchy topping, and cinnamon cream cheese frosting.
Refrigerate until ready to serve. Set out 20 minutes before serving

For Cinnamon Sugar Crunchy Topping:

In a small bowl, melt butter.
In another small bowl, combine the sugar and cinnamon.
When cupcakes are completely cooled, brush melted butter on the tops and dip them into the cinnamon sugar mixture.

For Cinnamon Cream Cheese Frosting:

In a medium bowl, beat butter and cream cheese until light.
Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until all is incorporated.
If the frosting gets too thick, add milk a few drops at a time until it reaches the desired consistency.

Notes

Recipe Tips & Troubleshooting

For the lightest cupcakes: Spoon the flour into the measuring cup and level it off. Scooping directly from the bag can add too much flour and make the cupcakes dense.
Cream the butter and sugar well: Beat until light and fluffy. This creates air pockets that help the cupcakes bake up soft and tender.
Don't overmix: Once the flour is added, mix only until no dry streaks remain. Overmixing develops gluten and can make cupcakes dense or create tunnels.
Use room-temperature ingredients: Butter, eggs, milk, and cream cheese blend together more easily, creating a smoother batter and frosting.
Fill liners correctly: Fill each cupcake liner about two-thirds full for evenly baked cupcakes with nicely rounded tops.
Bake just until done: A toothpick inserted into the center should come out with a few moist crumbs attached. Overbaking can dry out the cupcakes.
Cool completely before dipping: The cupcakes should be completely cool before dipping them in melted butter and coating them with cinnamon sugar. This creates the signature churro crust instead of allowing the butter to soak into the cake.
Frost only cooled cupcakes: Warm cupcakes will melt the cream cheese frosting and prevent it from holding its shape.
If your cupcakes sink: They were likely underbaked, the batter was overmixed, or the oven temperature wasn't accurate. Check your oven with an oven thermometer and avoid opening the oven door during baking.
If your frosting is too soft: Chill it for 15 to 20 minutes before piping. If needed, mix in a little more powdered sugar until it reaches your desired consistency.

Recipe Success Tip: A digital kitchen scale and an inexpensive oven thermometer are two of the best investments you can make for consistently perfect cupcakes.

Frequently Asked Questions-CHURRO CUPCAKES

Whether you’re baking these Churro Cupcakes for the first time or making them for a special occasion, you may have a few questions along the way. Here are answers to some of the most common questions to help you bake with confidence and achieve bakery-worthy results every time.

Can I make the cupcakes ahead of time? Yes! You can bake the cupcakes up to two days in advance. Once they’ve cooled completely, store them in an airtight container at room temperature. Dip them in the butter and cinnamon-sugar coating and frost them the day you plan to serve them for the freshest flavor and texture.
Can I freeze the cupcakes? Absolutely. Freeze the unfrosted cupcakes in an airtight container or freezer-safe bag for up to three months. Thaw them overnight in the refrigerator or at room temperature before adding the butter coating, cinnamon sugar, and frosting.
Can I make the cream cheese frosting ahead of time? Yes. Prepare the frosting up to three days in advance and store it in an airtight container in the refrigerator. Before frosting the cupcakes, let it sit at room temperature for about 20 to 30 minutes, then give it a quick stir or whip until smooth.
Why do I dip the cupcakes in melted butter? The melted butter helps the cinnamon-sugar mixture stick to the cupcakes while adding rich, buttery flavor. It also creates the signature churro-inspired coating that gives these cupcakes their authentic taste and a delicate crunch.
Can I skip the butter and cinnamon-sugar coating? You can, but you’ll end up with a delicious cinnamon cupcake rather than a true churro cupcake. The coating is what gives the cupcakes their distinctive churro flavor and texture.
Can I use store-bought cream cheese frosting? Homemade frosting provides the best flavor and consistency, but store-bought frosting can be used if you’re short on time. Stir in a little ground cinnamon before frosting the cupcakes to create the same warm churro-inspired flavor.
How should I store frosted cupcakes? Because of the cream cheese frosting, store the cupcakes in an airtight container in the refrigerator for up to four days. For the best flavor and texture, let them sit at room temperature for 15 to 20 minutes before serving.
Can I make these into mini cupcakes? Yes! Mini cupcakes are perfect for parties and dessert tables. Reduce the baking time and begin checking for doneness around 10 to 12 minutes.
Can I add a filling to these cupcakes? Definitely! Dulce de leche, cinnamon pastry cream, or vanilla pastry cream all make delicious fillings that complement the cinnamon-sugar coating and cream cheese frosting.
What can I serve with Churro Cupcakes? These cupcakes pair wonderfully with coffee, hot chocolate, Mexican hot chocolate, cinnamon-spiced coffee, or a cold glass of milk. They’re also a great addition to dessert tables, holiday parties, birthdays, Cinco de Mayo celebrations, and bake sales.

Comments

Churro Cupcakes — 176 Comments

Joanne T Ferguson on April 25, 2013 at 11:26 pm said:

I LOVE your Churros recipe!
Would LOVE to have some shipped if you please lol lol
Cheers!
Joanne
What’s On The List?
http://www.whatsonthelist
Foodie Friends Friday

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- Nihan Uslu on May 4, 2019 at 11:53 am said:
  
  Where do you get the little sumbreos cupcake topper at
  
  Reply ↓
  - Sheryl on May 7, 2019 at 2:51 pm said:
    
    Hi Nihan, the company no longer makes the cupcake toppers. A lot of people are getting candy molds and making them from candy melts.
    
    Reply ↓
Business Solutions UK on April 26, 2013 at 6:42 am said:

Wow, the cupcakes look gorgeous. Thanks for sharing your churros recipe. I would surly try this!

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Sherri @madefrompinterest.net on April 26, 2013 at 9:10 am said:

I love the little hat embellishment. These look terrific!

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Jennifer on April 26, 2013 at 11:24 am said:

I found your cupcakes on Shaken Together. I love churros so these look like a perfect Cinqo de Mayo dessert! I pinned!

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Diane Balch on April 27, 2013 at 5:55 am said:

These cupcakes are super creative. I love the taste of churros and as a cupcake fantastic idea… so cute with the sombrero thanks for sharing them on foodie friday.

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Laura @ Stealthy Mom on April 28, 2013 at 9:36 am said:

What a great idea. We’re planning on hosting a bake sale for No Kid Hungry and I think we’ll have to have these! Thank you for sharing!

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Nichi - The Mandatory Mooch on April 28, 2013 at 11:59 am said:

On today’s Celebration Sundays I’ve collected an amazing group of 20 Cinco de Mayo recipes. This is one of them!! Don’t miss it!! Thanks, Nichi – The Mandatory Mooch http://mandatorymooch.blogspot.com/2013/04/celebration-sundays-cinco-de-mayo.html

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Maria on April 28, 2013 at 5:40 pm said:

Oh my goodness these are just the cutest cupcakes!!!!! What an ADORABLE idea!!!!!!! And they look delicious, too!

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aimee on April 29, 2013 at 2:24 am said:

These are so cool I love them. It would be great if you came and linked up the recipe at
http://www.twiggstudios.com/2013/04/sunday-show-off-linky-party_27.html

Thankyou so much xxx

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Shauna on April 29, 2013 at 5:58 am said:

You had me at Churro! How awesome and creative. How cute are these!

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- Debbie Shipe on May 9, 2025 at 10:16 am said:
  
  Amazing!! I made these for teacher appreciation week, and didn’t even get to eat one ????. So yummy and so easy!!
  
  Reply ↓
  - Sheryl on May 10, 2025 at 10:17 am said:
    
    I’m so glad you like the recipe Debbie.
    
    Reply ↓
Denise on April 29, 2013 at 10:13 am said:

Where did you find the cute little sombreros?

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- Sheryl on April 29, 2013 at 1:36 pm said:
  
  Hi Denise, I’m so sorry I don’t remember. I know I ordered them on line. I got them last year and well the memeory isn’t that great anymore. 🙂
  
  Reply ↓
  - CC MCCART on September 18, 2013 at 6:52 pm said:
    
    ALLLL RIGHTY THEN, I’m comin’ after you and will be poking you in the eye with a sharp stick!!! Just joshing ya, but I am sad you don’t remember where the sombreros came from. Hubby & I will be celebrating our Wedding Anniversary this October. These little pillows of fun filled heaven would be so much fun for the dessert as we’re having a fiesta theme.
    
    OH WAIT, I now see where you responded to Rita with a site that carries them. You’ve been saved from pain worse then death…;)
    
    Thank you, I’m sure these will be a hit with our guests.
    
    CHEERS, CC
    
    Reply ↓
    - Lisa on May 4, 2019 at 12:33 pm said:
      
      I bought cute little sombrero chocolate molds and made my own festive toppers.
      
      Reply ↓
      - Sheryl on May 7, 2019 at 2:49 pm said:
        
        That’s cool Lisa! Share them on Instagram with the hashtag ladybehindthecurtain so I can see them. ?
Denise@BeBetsy on April 29, 2013 at 7:23 pm said:

Love these cupcakes. Never have seen this flavor cupcake and the decorating was cute! Found you on the link party at Flour Me With Love! Please share on our Tuesday Brag About It! Love to see this wonderful link.
Very best wishes from both of us! Sharon and Denise

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Rita on April 30, 2013 at 5:23 am said:

Having a Cinco De Mayo Fiesta this week-end, going to make these, they look incredible. Where do I find the hats?

Reply ↓
- Sheryl on April 30, 2013 at 10:02 am said:
  
  Hi Rita, I’m sorry I don’t remember where I got them. I’m almost certain I ordered them. I did find a site that has them if you want to order them. http://www.abakersplace.com/cupcake-decorations-cinco-de-mayo.html 🙂
  
  Reply ↓
Rachel on May 1, 2013 at 6:32 pm said:

Thanks so much for this recipe! I made a test batch today before an upcoming Cinco de Mayo party, and they’re amazing. The only thing I did was add a bit more vanilla and cinnamon to the batter, just to make sure the flavors really came through. The butter and cinnamon-sugar topping is the perfect finishing touch 🙂

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victoria on May 2, 2013 at 7:17 am said:

I would love to make these….but in my pantry right now i have no cake flour, can i just substitute more regular flour?

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- Sheryl on May 2, 2013 at 9:18 am said:
  
  Hi Victoria, Yes, you can us all-purpose flour. I have done that many times. 🙂
  
  Reply ↓
  - Brianna on January 16, 2016 at 6:31 pm said:
    
    Does this mean you add 3 cups of all-purpose in all?
    
    Reply ↓
    - Sheryl on January 18, 2016 at 8:32 am said:
      
      Yes Brianna it does. 🙂
      
      Reply ↓
      - Jenny on April 30, 2017 at 2:45 am said:
        
        Is there any cake mix you could use in a pinch?
      - Sheryl on May 2, 2017 at 12:45 pm said:
        
        Hi Jenny, You could use a vanilla, white or yellow cake mix and add 1 tablespoon of cinnamon to the batter.
Kristen on May 2, 2013 at 10:35 am said:

These are AMAZING! My nine-year old daughter said this is her new favorite cupcake and she wants me to make them for her birthday (which isn’t until January – ha)! So creative and absolutely delicious. Everyone I made them for LOVES them and has asked for the recipe!

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Savannah on May 3, 2013 at 9:44 am said:

Where did you get the tiny hats!?

Reply ↓
- Sheryl on May 3, 2013 at 9:54 am said:
  
  Hi Savannah, I’m sorry I don’t remember where I got them. I’m almost certain I ordered them. I did find a site that has them if you want to order them. http://www.abakersplace.com/cupcake-decorations-cinco-de-mayo.html 🙂
  
  Reply ↓
  - Savannah on May 6, 2013 at 7:14 am said:
    
    Awesome thank you! I’ll have to look for it for next year! Made them for this weekend, huge hit! Thanks!
    
    Reply ↓
Courtney on May 8, 2013 at 9:56 pm said:

Do you have to refrigerate these cupcakes since they have cream cheese in the frosting?

Reply ↓
- Sheryl on May 9, 2013 at 12:02 am said:
  
  Hi Courtney,
  Yes, refrigerate until ready to serve. Thanks for visiting! 🙂
  
  Reply ↓
  - Debbi B on May 26, 2016 at 6:44 pm said:
    
    Can you wait to ice them until ready to serve if you have the icing premade, the next day.
    
    Reply ↓
    - Sheryl on May 26, 2016 at 10:16 pm said:
      
      Sure Debbi that would be fine. 🙂
      
      Reply ↓
Business Solutions UK on June 11, 2013 at 12:28 am said:

Colorful cupcakes.
I would like to make this for my son

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Lisa King on July 25, 2013 at 1:52 pm said:

Terrific cupcake idea! I am making these for my daughter’s 20th birthday–churros are one of her fav treats. In a pinch, I used a yellow cake mix and just added vanilla and cinnamon to the batter. Delicious! Next time I’ll try your recipe. Thank you!

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nathalie on July 28, 2013 at 9:20 pm said:

These came out delicious! I did change up the rising a bit. Added 3 tablespoons of coconut cream instead of milk and up’s the cinnamon by 1/2. I got lots of compliments on these and a special request to make them again. Thank you!

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Kristen on August 22, 2013 at 7:20 pm said:

I just made these tonight and they came out very delish! Going by what my mother said, I tested the batter but she ate the cupcake as this is my diet day. She thought it was really good. I used all cake flour and added a pinch of ground cloves and added a splash of dark rum to the melted butter. I didn’t try the frosting as I did not have cream cheese on hand but I do want to try that next time. Awesome recipe and had the taste of a churro. Love this and would make again.

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Crystal on September 3, 2013 at 12:26 pm said:

I made these for my daughters fiesta themed birthday party! They were a huge hit and got lots of compliments! I couldn’t find the sombreros so I used a chocolate mustache mold and put chocolate mustaches on top!!

Reply ↓
- Sheryl on September 3, 2013 at 12:41 pm said:
  
  Hi Crystal,
  That sounds adorable. Love it! 🙂
  
  Reply ↓
Emi on September 6, 2013 at 10:24 pm said:

Made these for a group today and they were a big hit! 🙂 Thank you for the recipe. Only thing was that 5 cups of powdered sugar was too much frosting. I realized this half-way through sifting in the powdered sugar. I ended up adding the milk (to weaken the sweetness a little), a little nutmeg, and leaving the frosting as it was texture-wise. The texture was between icing and frosting-like, which was my fault, but the taste was perfect! Not too sweet, just how I like it. Thanks again! Great recipe. Will be making again in the future.

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Jessica on November 20, 2013 at 4:31 am said:

This is an amazing recipe! Made them for my sisters Mexican themed bachelorette party and they were a huge hit – everyone asked for recipe! Followed recipe exactly. Will definitely be making more from this website.

Reply ↓
- Sheryl on November 20, 2013 at 9:43 am said:
  
  Hi Jessica,
  Thanks! I’m so glad they worked out for your sisters party. 🙂
  
  Reply ↓
Paige on December 19, 2013 at 4:39 pm said:

How many does one batch make?

Reply ↓
- Sheryl on December 19, 2013 at 9:36 pm said:
  
  Hi Paige, The recipe states 28 cupcakes. 🙂
  
  Reply ↓
eva on January 1, 2014 at 6:06 pm said:

i made half of the recipe for a party and they turned out GREAT!

Reply ↓
Ally on February 16, 2014 at 11:50 am said:

What type of milk do you use for the cupcakes?

Reply ↓
- Sheryl on February 16, 2014 at 4:23 pm said:
  
  Hi Ally, Whatever milk you have on hand. I used 2%. 🙂
  
  Reply ↓
Annie on February 18, 2014 at 9:14 am said:

These look amazing! I love the little dollops of frosting! What frosting tip did you use?

Reply ↓
- Sheryl on February 18, 2014 at 3:30 pm said:
  
  Thanks Annie, I used tip #4B.
  
  Reply ↓
kitty cat on April 4, 2014 at 11:08 pm said:

These cupcakes were delicious! huge hit at a cinco de mayo themed baby shower!!! this recipe is staying in my book!!!

Reply ↓
- Sheryl on April 5, 2014 at 8:04 pm said:
  
  YAY! I’m so glad everyone liked them. 🙂
  
  Reply ↓
Jennifer on May 24, 2014 at 2:13 pm said:

I made these for my niece’s graduation party. They were a hit! They are moist and flavorful. My niece said they tasted like “Cinnamon Toast Crunch with out the bowl”. I eill be making these again soon. Thanks for sharing!

Reply ↓
- Sheryl on May 25, 2014 at 8:56 pm said:
  
  Thanks Jennifer! That’s what I like to hear! 🙂
  
  Reply ↓
HELEN BANDA on June 4, 2014 at 6:58 am said:

THESE CUPCAKES ARE AMAZING. I AM GLAD YOU HAVE SHARED THEM I AM GOING TO TRY THEM NEXT YEAR ON CINCO DE MAYO

Reply ↓
- Sheryl on June 4, 2014 at 11:42 am said:
  
  Hi Helen,
  They are pretty tasty. Thanks 🙂
  
  Reply ↓
Mama Londres on June 9, 2014 at 12:03 pm said:

These just look incredible! Can’t wait to make them 🙂

Reply ↓
- Sheryl on June 9, 2014 at 3:43 pm said:
  
  Thanks, Your guests will love them. 🙂
  
  Reply ↓
Bernadine Collins Ccharles on June 9, 2014 at 1:44 pm said:

Hi Sheryl can you please share with me what you use to make the little hats…Thank you

Reply ↓
- Sheryl on June 9, 2014 at 3:42 pm said:
  
  Hi,
  The hats are plastic cupcake toppers and can’t be purchased any longer.
  
  Reply ↓
TRE on June 27, 2014 at 7:02 am said:

I made these for work months ago and people are still talking about them. Matter of fact, I was asked to make them for a toddler’s birthday party tomorrow. This recipe is a hit! BTW, I didn’t do the cinnamon sugar topping the first time, but will this time. Thanks for sharing with us.

Reply ↓
- Sheryl on June 27, 2014 at 7:15 pm said:
  
  Thank you! That’s what I like to hear. 🙂
  
  Reply ↓
Julie on July 15, 2014 at 10:06 am said:

I just made these, but halfed the recipe and veganized them, and omg they are delicious! The top was like an awesome cookie then super soft inside. Making them for my boyfriend’s birthday, I hope he likes them as much as I do!

Reply ↓
- Sheryl on July 15, 2014 at 9:26 pm said:
  
  Hi Julie, That’s awesome! I hope he likes them too! 🙂
  
  Reply ↓
Ashley on November 6, 2014 at 11:42 am said:

Hi I am looking to make just 1 dozen of these, do you think I could just cut everything in half ? What do you recommend !

Reply ↓
- Sheryl on November 6, 2014 at 1:06 pm said:
  
  Hi Ashely, That’s what I do when I don’t need as much as a recipe makes. I know some bakers disagree with this. But it works for me. Good Luck! 🙂
  
  Reply ↓
Isabel on December 19, 2014 at 6:59 pm said:

Would these make good vanilla cupcakes, if you leave out the cinnamon from the batter? Need to make vanilla and churro cupcakes, and looking to save some time. Thanks!

Reply ↓
- Sheryl on December 19, 2014 at 7:25 pm said:
  
  Yes Isabel, I think that will work for you.
  
  Reply ↓
yesenia on January 19, 2015 at 4:45 pm said:

Can we replace the all purpose with cake flour?

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yesenia on January 19, 2015 at 4:48 pm said:

Or vice versa?

Reply ↓
- Sheryl on January 19, 2015 at 8:47 pm said:
  
  Hi Yesenia, Here is what I read about switching out the flours. 1 cup of cake flour is equivalent to 1 cup of all purpose flour minus 2 tablespoons (1 cup – 2 tbsp)
  
  1 cup of all purpose flour is equivalent to 1 cup of cake flour plus 2 tablespoons (1 cup + 2 tbsp) “substitute at your own risk”.
  
  Reply ↓
Megan on January 23, 2015 at 7:12 pm said:

Oh wow! I made these today in mini cupcake form and they were a HUGE hit! They got so many compliments, I’ve already got people requesting I make them again! Thanks for the fantastic recipe, I’ll be baking them up again soon!

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- Sheryl on January 25, 2015 at 12:14 pm said:
  
  Awww…thanks Megan for this nice review. I’m so glad everyone liked the cupcakes.
  
  Reply ↓
Kendall on January 26, 2015 at 1:45 am said:

hi! Love this idea for a taco bar party as a dessert. I’m sorry if someone already asked this question, but I didn’t see it if they did: for the cupcake part of the recipe, do you mean one and a quarter cups milk? Or did you mean one quarter cup of milk? TIA!

Reply ↓
- Sheryl on January 26, 2015 at 10:38 am said:
  
  Hi Kendall, The measurement is 1 1/4 cups of milk. In the future if you are confused by the measurement look for cup or cups. If is says cups then you know I mean all that is stated. I hope this helps. 🙂
  
  Reply ↓
Jenny on February 26, 2015 at 8:13 am said:

If I wanted to do mini cupcakes of these – how long do you think I should bake them for?

Reply ↓
- Sheryl on February 27, 2015 at 11:28 am said:
  
  Hi Jenny, Start at 12 minutes and work up from there.
  
  Reply ↓
Amy @ Ms. Toody Goo Shoes on February 27, 2015 at 6:36 pm said:

These are adorable! I have GOT to make these! Love their little sombreros!

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BakerBee on March 30, 2015 at 12:04 pm said:

I found this recipe on Pinterest as I searched for some cupcakes to go with my Mexican fiesta theme. I don’t usually come back to write reviews but I had to let you know how delicious these cupcakes turned out! I didn’t have cake flour so even after substituting a bit of cornstarch, mine turned out a little dense but super tasty nonetheless. The frosting was great although I used salted butter and wish I hadn’t just to reduce sodium. I added dulce de leche filling in the middle of each cupcake which turned them up a notch. So good, thanks for sharing this recipe!

Reply ↓
- Sheryl on March 30, 2015 at 7:43 pm said:
  
  Dear BakerBee, I’m so glad you liked the cupcakes. I love the idea of adding dulce de leche. 🙂
  
  Reply ↓
Rachel on April 7, 2015 at 10:37 pm said:

Your food styling is second to none. Keep it up.

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Jo Ann Almeida on April 11, 2015 at 3:59 pm said:

where can I get the sombreros?

Reply ↓
- Sheryl on April 11, 2015 at 6:19 pm said:
  
  Hi Jo Ann, I’m sorry but the sombreros are no longer being made.
  
  Reply ↓
Cheryl on April 20, 2015 at 6:20 pm said:

Where did you get the cupcake liners?

Reply ↓
- Sheryl on April 20, 2015 at 8:08 pm said:
  
  I found them at Michael’s.
  
  Reply ↓
Jill on April 21, 2015 at 5:07 pm said:

wondering if I could make it as a cake instead of cupcakes

Reply ↓
- Sheryl on April 21, 2015 at 8:27 pm said:
  
  Hi Jill, I don’t see why not. 🙂
  
  Reply ↓
Kell on April 27, 2015 at 8:00 am said:

About how many does this make?

Reply ↓
- Sheryl on April 28, 2015 at 5:08 pm said:
  
  Hi Kell, This recipe makes 28 Churro Cupcakes. 🙂
  
  Reply ↓
Bassie on April 27, 2015 at 2:18 pm said:

I love this idea! I came across it on pinterest! I recently started a blog and placed this item in my “Top 5 Must Haves For A Cinco De Mayo Party” post because I think it is awesome! I gave you credit on my page here is the link Top 5 Must Haves For A Cinco De Mayo Party

Please let me know if this is ok!
Happy Baking!

Reply ↓
- Sheryl on April 28, 2015 at 5:07 pm said:
  
  Hi Bassie, Thanks…I’m glad you like the recipe. Other bloggers sharing my work is never a bad thing. Thanks again! 🙂
  
  Reply ↓
Linda on May 4, 2015 at 7:53 pm said:

Hi Sheryl! Thanks for the recipe. I’m going to make them in the morning and when they cool, I’m going to fill them with dulce de leche. Then I’ll do the topping and then hide the hole with the frosting. Thanks again.

Reply ↓
- Sheryl on May 4, 2015 at 9:32 pm said:
  
  Hi Linda, That sounds wonderful!
  
  Reply ↓
Stephanie on May 8, 2015 at 10:13 am said:

Getting ready to make this, but just noticed you list 2 tablespoons of sugar for dusting as part of the cupcake ingredients, but I didn’t see reference to dusting in the directions (other than the topping, which also has sugar listed)…did I miss something?

Reply ↓
- Sheryl on May 8, 2015 at 10:26 am said:
  
  Hi Stephanie, No, that was there in error. I deleted it. Enjoy! 🙂
  
  Reply ↓
Jasmin on May 12, 2015 at 5:41 pm said:

These are so cute. ButI have a question, If I were to make these the night before an event, how would I store them overnight?

Reply ↓
- Sheryl on May 12, 2015 at 9:00 pm said:
  
  Hi Jasmin, Store them in an airtight container on your counter.
  
  Reply ↓
Tania on May 28, 2015 at 7:44 am said:

These cupcakes are amazing! Easy recipe to follow and yet the end result is unique and creative; and most importantly they taste delicious! Everytime I’ve made these (now atleast 6 or 7 times) they get raving reviews.

Thanks so much for sharing your recipes 🙂 Can’t wait to try out more!

P.S. Can I use this cupcake mixture (minus the cinnamon) for the Twinkie cupcakes? I don’t like to use packet mixes, but I really want to make them! Any suggestions?

Reply ↓
- Sheryl on May 29, 2015 at 12:10 pm said:
  
  Awwww…that’s awesome Tania. Yes, I think you can use this recipe for the twinkie cupcakes just omit the cinnamon. Good Luck! 🙂
  
  Reply ↓
Elena on June 4, 2015 at 2:50 pm said:

YUM! My husband really doesn’t care for sweets, especially cake, but he LOVES these! I made them a month ago, and he’s been badgering me to make them again ever since. And well, here I am, ready for round 2 of these delicious cupcakes 🙂 Thanks for such a great recipe!

Reply ↓
- Sheryl on June 4, 2015 at 9:16 pm said:
  
  Hi Elena, That’s awesome! Thanks. 🙂
  
  Reply ↓
Brittany on July 25, 2015 at 5:53 am said:

For the icing did you use unsalted butter as well?

Reply ↓
- Sheryl on July 26, 2015 at 9:23 pm said:
  
  Hi Brittany, I used unsalted butter.
  
  Reply ↓
Ashlee on July 29, 2015 at 5:34 pm said:

I’m so excited to make these! I just have a question before I get started, if I’m in a high altitude location, do I need to alter the recipe in anyway to avoid deflated cupcakes? Tia!

Reply ↓
- Sheryl on July 29, 2015 at 8:53 pm said:
  
  Hi Ashlee, Here is what Betty Crocker has to say about baking in high altitude.
  
  http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
  
  Reply ↓
Abbey on August 8, 2015 at 6:53 am said:

So excited to try these for a themed birthday party. I saw you comment already that you use the 4B pastry tip but how did you pipe it? Is it squeezed from the center in one spot and it comes out like that in the picture? Any advice? They look so great!

Reply ↓
- Sheryl on August 8, 2015 at 12:32 pm said:
  
  Hi Abbey, I start in the center and in a circular motion work my way to the out side edge of the cupcake.
  
  Reply ↓
DeerPark Momma on September 6, 2015 at 6:10 am said:

I made these last night for a Mexican-themed party! Instead of the sombrero (which you can buy on-line) I put a piece of Chili-chocolate bar on the top! The chocolate was spicy, dark chocolate, which I though would be a Mexican “flavor”. They were a hit! Wish I could post a picture!

Reply ↓
- Sheryl on September 6, 2015 at 10:07 am said:
  
  Hi! I’m so happy your cupcakes were a hit. I love the addition of the chocolate. Since this was your first time commenting I have to approve you before your comment will show up. I only have to do that once and then your comments will go through. You wouldn’t believe some of the stuff that comes through. HA! 🙂
  
  Reply ↓
Dora on December 6, 2015 at 5:59 pm said:

I have used this recipe several times, and I love it every time. It’s a big hit for everyone I make if for.

Reply ↓
- Sheryl on December 6, 2015 at 9:45 pm said:
  
  Thanks Dora! I’m so glad everyone enjoys this recipe. 🙂
  
  Reply ↓
Sabrina Serra on February 29, 2016 at 8:37 pm said:

Where can I find these amazing cupcake liners?! It would be perfect for my mothers birthday that I am throwing her this year!

Reply ↓
- Sheryl on March 2, 2016 at 1:37 pm said:
  
  Hi Sabrina, I found the cupcake liners at either Hobby Lobby or Michael’s.
  
  Reply ↓
  - Terri on March 13, 2016 at 5:22 am said:
    
    I have seen those liners at Hobby Lobby
    
    Reply ↓
    - Sheryl on March 13, 2016 at 10:45 am said:
      
      That’s where I saw them too Terri. 🙂
      
      Reply ↓
Shari on March 21, 2016 at 9:40 pm said:

These sound great the Churro Cupcakes, do you have any idea where i can get the sombrero’s?

Reply ↓
- Sheryl on March 21, 2016 at 9:41 pm said:
  
  Sorry Shari, As far I know they have been discontinued.
  
  Reply ↓
Joanie on May 5, 2016 at 11:28 am said:

I made these for Cinco de Mayo potluck at work today. Everyone loved them! Thank you for the recipe.

Reply ↓
- Sheryl on May 5, 2016 at 11:41 am said:
  
  Awesome Joanie! I’m so glad they liked them. Thanks for letting me know. 🙂
  
  Reply ↓
Amanda on July 29, 2016 at 10:53 pm said:

These are so delicious! But I forgot them in the oven for a few extra minutes so the edges came out a little crispy:( but I will be trying to bake them again! The frosting is amazing! Everything tastes so good.

Reply ↓
- Sheryl on August 1, 2016 at 9:00 pm said:
  
  Glad you like the recipe Amanda….sorry about the crispy edges.
  
  Reply ↓
  - Amanda on August 3, 2016 at 1:38 pm said:
    
    Update:
    The 2nd time I made these they came out perfect! So delicious. I just baked them a few minutes less this time.
    I really love the frosting. Id like to have a recipe for cream cheese frosting for other cupcakes. Can I just leave out the cinnamon and use that as a cream cheese frosting? Or is that wrong?
    Thanks
    
    Reply ↓
Amanda on August 4, 2016 at 8:07 pm said:

I would like cream cheese frosting. Can I just leave out the cinnamon or would I need a different recipe?

Reply ↓
- Sheryl on August 5, 2016 at 10:50 am said:
  
  Sure Amanda, the cinnamon is there for flavor.
  
  Reply ↓
Jennie on September 15, 2016 at 1:03 pm said:

I made these for my coworkers for Cinco De Mayo this year and everyone keeps asking me when I’m planning to make them again. These cupcakes and the frosting are so yummy!

Reply ↓
- Sheryl on September 15, 2016 at 1:58 pm said:
  
  Thanks Jennie….I’m glad everyone enjoyed them. 🙂
  
  Reply ↓
Carol Ann Sanler on November 11, 2016 at 1:16 pm said:

To make these cupcakes even more delicious, after the cakes were cool, and before I added the frosting, I filled them with slightly warmed dulce de leche. Talk about decadent!!

Reply ↓
- Sheryl on November 12, 2016 at 9:26 am said:
  
  That does sound delicious Carol Ann!
  
  Reply ↓
Nicole welker on December 7, 2016 at 7:07 pm said:

I am new to baking… Haha so what exactly does this mean?

Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each

Reply ↓
- Sheryl on December 7, 2016 at 7:43 pm said:
  
  Hi Nicole, It means add flour, milk, flour, milk, flour. 🙂
  
  Reply ↓
Stephanie on January 16, 2017 at 4:58 pm said:

These Churro cupcakes are one of the best that I have ever tasted! Easy to make and so so good! Thanks for sharing!

Reply ↓
- Sheryl on January 16, 2017 at 8:12 pm said:
  
  Awww….thanks Stephanie! I’m so glad you liked them as much as I do.
  
  Reply ↓
Claire Marietta on March 19, 2017 at 7:15 pm said:

Where can i buy these adorable sombrero toppers? So cute!!

Reply ↓
- Sheryl on March 19, 2017 at 10:20 pm said:
  
  Unfortunately the sombrero toppers are no longer available.
  
  Reply ↓
Mollie Snell on July 11, 2017 at 5:49 pm said:

Made these for my granddaughter’s first Fiesta! Got rave reviews! I did add extra cinnamon to the cupcakes and the icing. I doubled the cinnamon crunch topping.

Reply ↓
- Sheryl on July 11, 2017 at 8:43 pm said:
  
  Yay! So glad everyone loved them!
  
  Reply ↓
Beth on October 28, 2017 at 11:21 am said:

Made these last week for a group of 13 year old girls and they were a big hit. I am making them again for a party. This recipe is one of the best tasting cupcakes I have ever had. Thank you for sharing!

Reply ↓
- Sheryl on October 28, 2017 at 10:10 pm said:
  
  WooHoo! Thanks Beth! 🙂
  
  Reply ↓
Candace on December 17, 2017 at 11:17 pm said:

Hi I only want to make 16 cupcakes. Can I just half the recipe? And for those wondering I sound the Mexican hats on Amazon.

Reply ↓
- Sheryl on December 18, 2017 at 8:31 am said:
  
  Hi Candace, Sure you can half the recipe. I’ve been searching for more of those hats for ages. Would you add the link? Thanks!
  
  Reply ↓
Candace on December 21, 2017 at 8:48 pm said:

Can you make these a day ahead of time and leave in fridge and do topping the day of? We also have to drive a couple of hours the day of so will it be ok sitting out for those two hours?

Reply ↓
Liz on March 9, 2018 at 10:44 pm said:

This Churro recipe is sooo Good! My hubby is Addicted! Haha… but I have one problem, every time I’ve made these the icing comes out watery. What could I be doing wrong? Maybe the butter?? Help please!

Reply ↓
- Sheryl on March 10, 2018 at 2:23 pm said:
  
  Hi Liz, If you’re using margarine instead of butter that would cause the frosting to be thinner. Also, don’t add the milk unless you need to, or maybe your butter is too soft. If that’s the case, place the mixing bowl with the frosting in it into the refrigerator until the butter solidifies a bit. Then mix the frosting again until it becomes light and fluffy.
  
  Reply ↓
Angie on March 21, 2018 at 5:12 pm said:

Hi what be the time for baking if i wanted to make this a cake instead of cupcakes?

Thank u 🙂

Reply ↓
- Sheryl on March 22, 2018 at 9:40 am said:
  
  Hi Angie, I would start at 28 to 30 minutes for layers and 30 to 35 minutes for a 9×13.
  
  Reply ↓
Teresa on April 14, 2018 at 7:35 am said:

If I make these ahead of may 5th can I freeze them?

Reply ↓
- Sheryl on April 15, 2018 at 12:19 pm said:
  
  Hi Teresa, I freeze cupcake batter, baked cupcakes and frosting all the time. I think you could even get away with freezing the baked cupcakes with the frosting.
  
  Reply ↓
Dina on June 9, 2018 at 12:12 pm said:

I’d like to make these for my daughter’s sweet table. How far in advance could I make these?

Reply ↓
- Sheryl on June 11, 2018 at 12:49 pm said:
  
  Hi Dina, What I do is make the batter and frosting a few days before. Store them in the refrigerator until I’m ready to bake and frost. I set the batter and frosting out on the counter to come to room temperature. Bake the cupcakes, place the frosting back into a mixing bowl and whip it for a few minutes to add air back into the frosting.
  
  Reply ↓
Candice on August 21, 2018 at 5:43 am said:

I do not normally leave comments or reviews, but these were by far my favorite cupcakes of all time. The frosting alone is addictive, but the blend of the cake, cinnamon sugar topping AND frosting was amazing. I will not disclose the amount of frosting I most certainly did not consume!!! Great recipe, will make again and again.

Reply ↓
- Sheryl on August 21, 2018 at 3:00 pm said:
  
  WooHoo Thanks Candice! I’m glad you love the recipe as much as I do! Thanks for the awesome review! ♥
  
  Reply ↓
Maggie Unzueta on October 28, 2018 at 2:56 pm said:

Yummy. Yummy. My mouth is watering. I want to eat that!

Reply ↓
- Sheryl on October 28, 2018 at 3:14 pm said:
  
  Hahaha…..Maggie. ♥
  
  Reply ↓
Julie on January 13, 2019 at 10:07 pm said:

Hi! 5 cups of powdered sugar sounds like it would make a ton of frosting lol. But it doesn’t look like you have a lot of frosting on the cupcakes. So I’m just wondering if you use it all?

Reply ↓
- Sheryl on January 14, 2019 at 9:51 am said:
  
  Hi Julie, Yes I used it all. The cupcake recipe makes 36 cupcakes.
  
  Reply ↓
Sheila on April 11, 2019 at 9:32 am said:

Hi, I am making these cupcakes for my Kentucky Derby / Cinco party. I’m making them soon, so I’m freezing them. My question is do I put the topping on, before I freeze them, or do it after they thaw out and then do the crunchy topping, and then frost ?

Reply ↓
- Sheryl on April 15, 2019 at 4:37 pm said:
  
  Hi Sheila, I would wait until the cupcakes are defrosted.
  
  Reply ↓
Gina Rombley on June 10, 2019 at 10:45 am said:

Made these for a pool party. My daughter’s friend (the host) does not do sweets. At all. He did these!!! Used brown butter cinnamon frosting and added a churro on top. They are awesome!

They shrunk a bit though. How long should the butter and sugar be mixed? Need to know for next time, because there will be a next time.

Reply ↓
- Sheryl on June 10, 2019 at 1:07 pm said:
  
  Hi Gina, I’m so glad you enjoyed this recipe. It’s one of my favorites. Whip the butter and sugar until the butter is light and fluffy. Not as long as frosting so about 2 minutes.
  
  Reply ↓
Becky Teeters on October 3, 2019 at 11:39 am said:

Has anyone ever made this recipe as a cake versus cupcakes? If so, did you brush the cake with the butter and sprinkle the cinnamon/sugar on top before icing it? And what kind of piping did you do to it? Thanks!

Reply ↓
- Sheryl on October 3, 2019 at 2:04 pm said:
  
  Hi Becky, I haven’t made it into a cake. I would definitely brush on the melted butter and add the cinnamon/sugar topping. It adds such a nice crunch. Piping on the frosting is an option. Spreading would work too. Piping uses more frosting then spreading so you might need to make a littler extra frosting. I love the idea of making these delicious cupcakes into a cake!
  
  Reply ↓
Lauren on April 20, 2021 at 11:20 am said:

How would you make this frosting with shortening? I have someone requesting that I make them and ship them, yet I feel the cream cheese would not hold up well. Any suggestions?

Reply ↓
- Sheryl on April 20, 2021 at 7:36 pm said:
  
  Hi Lauren, Not only would it not hold it wouldn’t be safe to eat. Cream cheese frosting should be refrigerated. Here is one of my favorite shortening frosting recipes. It should hold up. Bakery White Frosting
  
  Reply ↓
Cornish Bleu on February 1, 2022 at 10:41 pm said:

whered you get the hats?!?!?!?!?!?!

Reply ↓
- Sheryl on February 2, 2022 at 9:41 am said:
  
  Hi, I found them at a local bakery supply shop. The cupcake toppers are no longer available.
  
  Reply ↓
Tabitha on May 9, 2022 at 8:46 am said:

Where did you get the mini sombreros

Reply ↓
- Sheryl on May 9, 2022 at 10:18 am said:
  
  I got them years ago at a bakery supply store. Unfortunately, since then the company stopped making them.
  
  Reply ↓
Crystal on September 27, 2023 at 8:52 am said:

Can you make this into a cake?

Reply ↓
- Sheryl on September 28, 2023 at 8:49 am said:
  
  Hi Crystal, Yes, a typical cupcake/cake recipe will make 24 cupcakes. This Churro Cupcake recipe makes 29 cupcakes. You should have plenty of batter to make a layer cake or 9×13-inch cake.
  
  Reply ↓
Sharon Wiest on July 16, 2025 at 9:35 am said:

I made these cupcakes but the centers dropped. I’m not sure why,any clues?

Reply ↓
- Sheryl on July 16, 2025 at 12:26 pm said:
  
  Hi Sharon, I added a new section to the post located right above the recipe card answering your question. I hope the information helps.
  
  Reply ↓
Amanda on July 31, 2026 at 12:36 am said:

Hi there! I love this churro cupcake recipe and have made it several times over the years. My question though, is that it always comes out as a very dense, heavy cupcake, however delicious. Is there a technique to lighten it up a bit, or am I possibly doing something wrong along the line? Thanks for sharing your recipe, and any advice would be appreciated!

Reply ↓
- Sheryl on July 31, 2026 at 9:16 am said:
  
  Hi Amanda, There could be several things to look out for. Measuring the flour (are you scooping or spooning the flour), over mixing, only mix until combined, butter and sugar not creamed long enough, cold ingredients, or old baking powder. I hope these suggestions help.
  
  Reply ↓

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Churro Cupcakes

The Secret to That Authentic Churro Flavor