Cinnamon Churro Cupcakes with Chocolate Cream Cheese Frosting

Moist cinnamon churro cupcakes with cinnamon-chocolate cream cheese frosting.

Cinnamon churro cupcakes with cinnamon-chocolate cream cheese frosting recipe from @bakedbyrachel

Last week I was in Vermont for a few days. I’m honestly not sure why it’s taken me so long to visit, having grown up in New England. I’ve been to every other New England state, and spent time in each. So glad I finally got to Vermont. It’s truly gorgeous and such a relaxing place to visit.

I’m not sure I could live there though, since everything seems to require a decent drive. That is, unless you live in any of the major cities or right along the border.

Unfortunately it was a rather short visit. But, I can say with complete certainty that I’ll definitely be going back for vacations. I feel like I need to see it’s beauty in all four seasons. Stay tuned for that…

Cinnamon churro cupcakes with cinnamon-chocolate cream cheese frosting recipe from @bakedbyrachel

Until then, cupcakes! Because it’s Monday and every week should start off with something sweet. Right?

Also, since tomorrow is Cinco de Mayo, it’s a perfect excuse to indulge in a fun twist on a classic.

Moist homemade cinnamon cupcakes, topped off with sweet cinnamon-chocolate cream cheese frosting. It’s a churro in cupcake form, with the dipping chocolate piped on top! And, this is hands down my favorite chocolate frosting to date. So much fun. And too delicious to skip!

Whether you’re celebrating or not, these churro cupcakes are a must make. A fun year round treat!
Cinnamon churro cupcakes with cinnamon-chocolate cream cheese frosting recipe from @bakedbyrachel

Cinnamon Churro Cupcakes with Chocolate Cream Cheese Frosting

Moist cinnamon churro cupcakes with cinnamon-chocolate cream cheese frosting.
Prep Time10 mins
Cook Time18 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcake
Servings: 8 cupcakes

Ingredients

Cupcake:

  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 C all purpose flour
  • 1/2 C sour cream

Frosting:

  • 8 oz cream cheese softened
  • 1/4 C unsalted butter softened
  • 1/2 tsp vanilla 
  • 1/2 tsp cinnamon
  • 2 1/2 C powdered sugar
  • 1/2 C unsweetened cocoa sifted

Instructions

  • Preheat oven to 350°F. Prepare a muffin tin with 8 liners. 
  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in vanilla and egg. Scrape bowl as needed. Mix in salt, cinnamon and baking powder until evenly dispersed. Alternate additions of flour and sour cream until fully added and no streaks remain. Divide between prepared liners, adding 1 large cookie scoop to each liner. 
  • Bake cupcakes for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely. 
  • When cupcakes are completely cool. Prepare frosting. 
  • In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Mix in vanilla and cinnamon, followed by 1 cup of powdered sugar at a time. Finally, sift cocoa powder direction over frosting, mix until fully combined and no streaks remain. 
  • Frost cupcakes using desired method. 

Notes

An original recipe from Baked by Rachel

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