Description
These Churro Caramel Crunch Cupcakes are a delightful fusion of tender cinnamon-spiced cupcakes, creamy caramel buttercream, and crunchy churro pieces. With their warm spices, rich caramel drizzle, and signature crunch, they’re perfect for special occasions or indulgent weekend baking.
Ingredients
Scale
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Caramel Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ⅓ cup thick caramel sauce (plus extra for drizzling)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2–3 tablespoons heavy cream, as needed
For the Churro Crunch Topping:
- 2 cups crushed churro pieces (store-bought or homemade)
- ¼ cup caramel bits
Instructions
- Prepare the Oven and Pans: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon. In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, then stir in vanilla extract.
- Combine Dry and Wet Mixtures: Gradually add dry ingredients to the wet mixture, alternating with milk and sour cream, beginning and ending with dry ingredients. Mix just until combined.
- Bake the Cupcakes: Fill liners 2/3 full with batter. Bake for 18-20 minutes until a toothpick comes out clean. Cool slightly.
- Prepare the Cinnamon Sugar Coating: Combine sugar and remaining cinnamon in a shallow dish. Brush warm cupcakes with melted butter and dip into the cinnamon sugar mixture.
- Make the Caramel Buttercream: Beat butter until creamy. Gradually add powdered sugar, then mix in caramel sauce, vanilla, and salt. Add heavy cream as needed for a smooth, pipeable consistency.
- Prepare the Churro Crunch Topping: Crush churros into small pieces and mix with caramel bits.
- Assemble the Cupcakes: Pipe caramel buttercream onto cooled cupcakes using a star tip. Drizzle with extra caramel sauce and sprinkle generously with churro crunch topping.
- Final Touch: Dust with powdered sugar and cinnamon before serving for an extra-special finish.
Notes
Room temperature ingredients ensure a smoother batter. For maximum crunch, add the churro topping just before serving. If caramel sauce is too thin, warm it slightly and let it cool to thicken.
- Prep Time: 30 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: churro cupcakes, caramel crunch cupcakes, churro dessert, easy cupcake recipe