Recipes and Cooking Churro Cupcakes This recipe may not teach you how to make churros (unless you make your own for a garnish), but it will teach you how to make easy churro cupcakes. This churro cupcake recipe is great for a fiesta, or for dessert after a Mexican feast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 11, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Bake Time: 18 mins Total Time: 1 hrs Servings: 24 Yield: 24 to 30 cupcakes Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon salt 1 cup butter, softened 1 ¾ cup granulated sugar 4 eggs, room temperature 1 teaspoon vanilla ½ cup milk 3 tablespoon granulated sugar 2 teaspoon ground cinnamon 1 recipe Buttercream Frosting Purchased churros, cut into 1-inch pieces (optional) Buttercream Frosting ½ cup butter, softened 6 cup powdered sugar ¼ cup milk 2 teaspoon vanilla 1 teaspoon ground cinnamon Directions Line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups; set aside. Combine the first four ingredients (through salt.) Preheat oven to 350°F. In a large mixing bowl beat butter on medium for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until combined. Scrape bowl; beat 2 minutes more. Add eggs, one at at time, beating after each. Beat in vanilla. Add flour and milk alternately, beating on low after each addition until well combined. Spoon batter into prepared cups, filling about 1/2 full. Combine 3 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle half of the cinnamon-sugar mixture over the batter. Bake 18 to 20 minutes or until a toothpick comes out clean. Cool cupcakes in pans for 5 minutes. Remove cupcakes from pans; cool on wire racks. Spoon frosting into a large pastry bag fitted with a large star tip. Pipe frosting on cupcakes. Sprinkle with the remaining cinnamon-sugar mixture. If desired, garnish each cupcake with churro piece. Buttercream Frosting In a very large mixing bowl beat butter on medium until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and 2 teaspoons vanilla. Gradually beat in remaining powdered sugar and cinnamon until smooth. Jason Donnelly Rate it Print Nutrition Facts (per serving) 338 Calories 13g Fat 55g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 338 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 62mg 21% Sodium 197mg 9% Total Carbohydrate 55g 20% Total Sugars 46g Protein 3g Vitamin C 0mg 0% Calcium 46mg 4% Iron 0.7mg 4% Potassium 40mg 1% Folate, total 23.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.