Churro Cupcakes: A Delicious Fall Dessert

2 min read


Yes, I know everyone is crazy about “pumpkin spice” this and “pumpkin spice” that. But really, there’s only so much pumpkin one person can take! If you’re looking for a delicious fall dessert that’s NOT pumpkin, here you go!

Churro Cupcake Recipe


1 box of french vanilla super moist cake mix. (Duncan Hines)

1 half stick of unsalted sweet cream butter, softened.

1 C whole milk

3 Large eggs.

1/4 C butter, Melted (Wait till after cupcakes are made for this)

1/2 C sugar

2 TBS cinnamon + 4 more divided


Preheat oven to 350 and place cupcake liners in a cupcake pan.

In a medium bowl, pour in the box mix, softened butter, milk and eggs.

Using a hand mixer, mix all ingredients together until fully mixed. Batter will be thick.

Add in 2 TBS of cinnamon to the mix and use same beaters to mix again until fully mixed.

Scoop 3/4 batter into the cupcake liners and bake at 350 for 20 minutes.

When done. Set aside to cool.


1 C unsalted sweet cream butter softened

2 C powder sugar

2 TBS cinnamon

3-4 TBS heavy whipping cream


Combine all ingredients into a standing mixer and mix.

If the frosting mixture looks like sugar pebbles add in more heavy whipping cream.

Once frosting is stiff, scoop into a piping bag and set aside.

Set up: 

Melt the butter in a small dish.

Add the sugar and cinnamon into another dish.

Dip the cooled cupcake into the butter mixture and then into the sugar mixture.

Top with the frosting.



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