Caramel Churro Cupcakes Recipe
If you’re craving something that wraps up the warm, cinnamon-sugared goodness of churros into a perfectly moist, fluffy treat, then the Caramel Churro Cupcakes Recipe is exactly what you need. These cupcakes bring together tender cake infused with cinnamon, a luscious caramel filling that surprises with every bite, and a dreamy cream cheese frosting with a touch of spice. Every element works harmoniously to create a dessert experience that feels both comforting and delightfully decadent. Trust me, once you make this Caramel Churro Cupcakes Recipe, it’s going to become a treasured favorite in your baking rotation.
Ingredients You’ll Need
All the ingredients for this recipe are simple staples you probably already have in your pantry or fridge. Each one plays a vital role—creating texture, flavor, and that ultra-satisfying churro essence that makes this cupcake so irresistible.
- Sugar (1 ½ cups): Adds sweetness and helps achieve a tender crumb in the cupcakes.
- Unsalted butter (1 cup, soft): Essential for moisture and richness, giving the cupcakes a melt-in-your-mouth texture.
- Large eggs (4): Provide structure and help bind ingredients together flawlessly.
- Vanilla extract (2 teaspoons): Enhances all the other flavors with its warm, aromatic notes.
- Milk (1 ¼ cups): Keeps the batter smooth and adds moisture for that perfect softness.
- All-purpose flour (3 cups): The base of the cupcakes, making them sturdy yet tender.
- Baking powder (1 tablespoon): Gives a gentle lift to keep the cupcakes light and airy.
- Cinnamon (1 tablespoon): That signature churro spice that warms every bite.
- Kosher salt (½ teaspoon): Balances sweetness and deepens flavor complexity.
- Sugar (1 cup) for caramel: Turns into the rich, amber caramel filling that steals the show.
- Unsalted butter (6 tablespoons) for caramel: Adds velvety richness to the filling.
- Heavy cream (½ cup): Makes the caramel luxuriously smooth.
- Vanilla (½ teaspoon) for caramel: A subtle undertone to elevate caramel’s deep flavor.
- Unsalted butter (½ cup, soft) for frosting: Creates a silky base for the cream cheese frosting.
- Cream cheese (8 ounces, soft): Introduces tangy creaminess that complements the caramel perfectly.
- Cinnamon (1 teaspoon) for frosting: Gives the frosting a hint of warmth and spice.
- Vanilla extract (1 teaspoon) for frosting: Brings the frosting flavors together beautifully.
- Powdered sugar (4 ½ – 5 cups): Sweetens and thickens the frosting to the ideal consistency.
How to Make Caramel Churro Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350 degrees F and lining two cupcake trays with paper liners. In one bowl, whisk together your dry ingredients—flour, baking powder, cinnamon, and kosher salt—and set aside. Meanwhile, cream the unsalted butter and sugar in a mixer until the texture is light and fluffy, which creates the base for your tender crumb. Beat in the eggs one at a time, adding the vanilla extract to infuse the batter with warmth and aroma. Alternate adding your dry ingredients and milk, beginning and ending with the dry mix, stirring gently until everything is just combined to keep the cupcakes soft and moist.
Step 2: Bake the Cupcakes
Divide the batter evenly in the prepared tins, filling each about three-quarters full so they have room to rise beautifully. Bake in your preheated oven for 18-20 minutes, or until the cupcakes spring back lightly when touched and a cake tester comes out clean. Once baked, remove them from the pans and let cool completely on wire racks—this cooling period is key to avoid melting your frosting or caramel later on.
Step 3: Make the Caramel Filling
Place sugar in a small saucepan over medium heat, adding a splash of water to help it dissolve evenly. Resist the urge to stir immediately and let the sugar melt slowly, occasionally swirling the pan to prevent burning. Once it reaches an amber color, quickly stir in butter pieces—the mixture will bubble vigorously, but keep stirring until fully incorporated. Remove from heat, whisk in the vanilla and heavy cream, then set aside to cool. Chilling the caramel in the fridge for 30 to 45 minutes helps it thicken to the perfect consistency for a luscious filling.
Step 4: Prepare the Cream Cheese Frosting
Beat together softened butter and cream cheese until smooth and fluffy—this step creates the frosting’s lovely texture. Add vanilla, cinnamon, and powdered sugar in small batches, tasting as you go to balance sweetness with that subtle cinnamon kick. If the frosting feels too thick, add a splash of milk a teaspoon at a time until it’s spreadable but firm enough to hold those beautiful peaks when piped or dolloped on your finished cupcakes.
Step 5: Assemble the Caramel Churro Cupcakes
Once cupcakes are completely cool, carefully cut out a small circle in the center of each using a knife or cupcake corer. Spoon in a generous amount of your cooled caramel filling, then replace the cupcake tops. Pipe or spread the cream cheese frosting over each cupcake and finish with a drizzle of extra caramel. For an extra magical touch, dust lightly with powdered sugar as the final flourish.
How to Serve Caramel Churro Cupcakes Recipe
Garnishes
Sprinkling a little extra cinnamon sugar or a delicate pinch of sea salt on the caramel drizzle really amps up the churro vibe. Toasted pecans or chopped nuts add a delightful crunch and nutty contrast, elevating the overall texture. Fresh berries like raspberries can cut through the richness with their tart brightness, making your presentation pop with color and flavor.
Side Dishes
The beauty of these cupcakes is they shine on their own, but pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream takes dessert to the next level. For a whimsical twist, serve alongside a hot cup of Mexican-style hot chocolate or a spiced coffee that echoes those warm cinnamon notes.
Creative Ways to Present
Try stacking your cupcakes in a tiered display for parties or gifting, tied with rustic twine for that cozy, homemade feel. Alternatively, hollow out the center of a few cupcakes fully and pipe in extra caramel for a molten surprise. If you’re feeling fancy, serve them on colorful plates dusted with cinnamon sugar or caramel sauce artfully drizzled around the edges.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the frosting and caramel fresh. They should stay good for 3 to 4 days, though they’re so tasty, you might find they disappear much faster!
Freezing
You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 2 months. When ready to enjoy, thaw them overnight in the fridge and frost just before serving for the best texture and taste.
Reheating
To gently warm leftover cupcakes, remove frosting if possible and microwave the cupcake portion for about 10-15 seconds. Then add frosting and drizzle caramel to restore that fresh-baked magic without melting the creamy topping.
FAQs
Can I use store-bought caramel instead of making it?
Absolutely! While homemade caramel adds an unbeatable flavor, good-quality store-bought caramel works well too and saves time. Just make sure it’s thick enough to hold inside the cupcakes without running out.
What if I don’t have cream cheese for the frosting?
You could substitute with softened mascarpone or even Greek yogurt mixed with butter, but the classic cream cheese frosting really balances the sweetness and adds that wonderful tang that complements the caramel.
Can I make this recipe gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend that’s designed for baking. Just keep an eye on the texture of the batter as it may vary slightly, and adjust liquids if needed.
How do I prevent the caramel from crystallizing?
Stirring the sugar syrup gently and adding a splash of water at the start helps prevent crystals. Once it starts boiling, avoid stirring too much to keep the caramel smooth and silky. Also, using a clean pan without any sugar residue is key!
Is it okay to make the frosting a day ahead?
Definitely! Preparing the frosting a day in advance lets the flavors develop even more. Just give it a quick whip before spreading to get that perfect fluffy texture back.
Final Thoughts
These Caramel Churro Cupcakes Recipe are truly a joyful celebration in each bite—from the tender cinnamon cake to the rich caramel core and the luscious cream cheese frosting topping it all off. Baking them is a rewarding experience, and sharing them makes any moment feel special. I hope you have as much fun making and enjoying these cupcakes as I do. Go ahead and treat yourself and your loved ones to this scrumptious delight—you won’t regret it!
Print
Caramel Churro Cupcakes Recipe
- Total Time: 2 hours
- Yield: 24 cupcakes 1x
Description
Delight in these Caramel Churro Cupcakes that combine the warm, cinnamon-flavored cupcake base with a luscious caramel filling and creamy cinnamon-vanilla cream cheese frosting. Inspired by the classic churro treat, these cupcakes bring that nostalgic flavor into a soft, moist dessert perfect for any occasion.
Ingredients
Cupcakes
- 1 ½ cups sugar
- 1 cup unsalted butter (soft)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
Caramel Filling
- 1 cup sugar
- 1 tablespoon water
- 6 tablespoons unsalted butter (cut into pieces)
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Frosting
- ½ cup unsalted butter (soft)
- 8 ounces cream cheese (soft)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 ½ – 5 cups powdered sugar
- Optional: milk to adjust consistency
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line two cupcake trays with paper liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, and kosher salt. In a stand mixer or using a hand mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- Combine Wet and Dry Ingredients: On low speed, alternately add half of the milk and half of the dry ingredients to the butter mixture. Follow with the remaining milk and dry ingredients, mixing until just combined. Avoid over-mixing to keep the cupcakes tender.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and transfer the cupcakes onto a wire rack to cool completely before filling and frosting.
- Make the Caramel Filling: In a small saucepan over medium heat, combine sugar and water, stirring briefly to moisten the sugar. Allow the sugar to melt without stirring until it becomes a rich amber color, stirring occasionally to even out melting. Remove from heat and carefully stir in the butter pieces; the mixture will foam and hiss. Whisk in the vanilla and heavy cream until smooth. Let the caramel cool completely, then refrigerate for 30-45 minutes to thicken.
- Prepare the Frosting: Beat together the softened butter and cream cheese until light and fluffy. Add cinnamon, vanilla, and powdered sugar in batches, beating well after each addition. If the frosting is too thick, incorporate milk a tablespoon at a time until desired consistency is reached.
- Assemble the Cupcakes: When cupcakes are completely cool, cut out a small center piece from each. Fill the hollowed space with the chilled caramel filling and replace the cut-out piece on top. Frost each cupcake generously with the cream cheese frosting.
- Finishing Touches: Drizzle extra caramel sauce over the frosted cupcakes and optionally dust with powdered sugar for a classic churro effect. Serve and enjoy!
Notes
- Ensure cupcakes are fully cooled before cutting and filling to prevent crumbling.
- Be cautious when making caramel; melted sugar is extremely hot.
- Use room temperature butter and cream cheese for smooth frosting.
- Milk can be added to frosting to adjust texture as needed.
- Store cupcakes in the refrigerator if not serving immediately due to cream cheese frosting and caramel filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
