Churro Caramel Crunch Cupcakes Recipe
If your dessert dreams are a mashup of sweet cinnamon, gooey caramel, and irresistible crunch, these Churro Caramel Crunch Cupcakes are about to be your new obsession. Imagine the warm, nostalgic flavors of a classic churro, but in cupcake form—complete with a surprise caramel center, cinnamon cereal for texture, and a cloud of buttercream that’s both silky and spiced. They’re playful, utterly decadent, and guaranteed to be the star of any gathering or celebration. This recipe is pure joy in every bite!
Ingredients You’ll Need
The best part about Churro Caramel Crunch Cupcakes? The ingredients are straightforward, but each one is crucial for achieving that signature flavor and texture. Here’s what you’ll need, plus a few tips for making every element shine.
- All-purpose flour: Gives structure to the cupcakes, ensuring a tender yet sturdy crumb every time.
- Baking powder: Provides that all-important lift for light, fluffy cupcakes.
- Ground cinnamon: The star spice, adding warmth and that authentic churro kick.
- Salt: Just a pinch balances all the sweetness and enhances other flavors.
- Unsalted butter (softened): For rich flavor and a soft, moist texture—room temp is key for easy mixing.
- Granulated sugar: Sweetens the batter and helps create a delicate crumb.
- Large eggs: Bind everything together and add moisture for a tender cupcake.
- Vanilla extract: Adds a lovely aromatic sweetness that rounds out the cinnamon and caramel.
- Whole milk: Keeps the crumb moist and tender—don’t skimp on the fat here!
- Sour cream: Makes the cupcakes extra soft and gives a subtle tang that balances the caramel.
- Crushed cinnamon cereal (such as Cinnamon Toast Crunch): Brings crunch and more cinnamon flavor in every bite.
- Caramel sauce (plus more for drizzling): Oozes from the center for a gooey, unforgettable surprise.
- For the Cinnamon Buttercream:
- Unsalted butter (softened): The creamy base for a luscious, pipeable frosting.
- Powdered sugar: Sweetens and thickens, making the buttercream smooth as silk.
- Ground cinnamon: Doubles down on that churro flavor in the frosting.
- Heavy cream: Adds richness and helps achieve the perfect frosting consistency.
- Vanilla extract: Enhances the warmth and sweetness of the buttercream.
- Pinch of salt: Just a touch sharpens all the sweet notes.
- For Garnish:
- Crushed cinnamon cereal: A final flourish of crunch and cinnamon on top.
- Caramel drizzle: For extra decadence and beautiful presentation.
- Mini churros (optional): The ultimate finishing touch if you want to go all out!
How to Make Churro Caramel Crunch Cupcakes
Step 1: Prep Your Cupcake Tin
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with your favorite cupcake liners. This little step sets you up for easy cleanup and ensures your Churro Caramel Crunch Cupcakes pop right out after baking—no sticking, no mess!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. This quick mix distributes the leavening and spice evenly, guaranteeing every cupcake rises beautifully and is packed with that signature churro warmth.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. This step is key for tender, airy cupcakes—you’re whipping in air that will help them rise and stay soft.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant boost that pairs perfectly with cinnamon and caramel.
Step 5: Bring It All Together
Mix in the sour cream, which makes the cupcakes extra moist. Then, add half of your dry ingredient mixture, stir in the milk, and finish with the remaining dry ingredients. Gently fold until just combined—don’t overmix or the cupcakes could turn out dense.
Step 6: Fold in the Crunch
Gently fold in the crushed cinnamon cereal. This is the “crunch” in Churro Caramel Crunch Cupcakes, and it creates delightful little pockets of texture throughout the cupcake.
Step 7: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18–20 minutes, or until a toothpick comes out clean. The scent alone will make you swoon! Let the cupcakes cool completely before moving on.
Step 8: Make the Cinnamon Buttercream
While the cupcakes cool, beat the softened butter until smooth and creamy. Gradually add powdered sugar, ground cinnamon, vanilla, and a pinch of salt. Drizzle in heavy cream a tablespoon at a time, beating until the frosting is fluffy and just right for piping or swirling.
Step 9: Fill with Caramel
Once the cupcakes are cool, use a small knife or the back of a piping tip to remove a little cone from the center of each cupcake. Spoon or pipe in a generous dollop of caramel sauce—this gooey center is pure magic!
Step 10: Frost and Finish
Pipe or spread the cinnamon buttercream on top of each cupcake. Sprinkle with more crushed cinnamon cereal, drizzle with caramel sauce, and, if you’re feeling extra festive, crown each one with a mini churro for the ultimate Churro Caramel Crunch Cupcakes experience.
How to Serve Churro Caramel Crunch Cupcakes
Garnishes
For a bakery-worthy finish, sprinkle a little extra crushed cinnamon cereal on top of each frosted cupcake and add a generous caramel drizzle. If you have mini churros, nestle one into the frosting for a playful, eye-catching touch that echoes the flavors inside.
Side Dishes
Pair these cupcakes with creamy vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the cinnamon spice and caramel richness. For a beverage, a hot cup of coffee, spicy chai, or even a chilled horchata makes a perfect companion.
Creative Ways to Present
Turn dessert into an interactive experience! Set up a DIY cupcake decorating station with bowls of extra caramel, crushed cereal, and mini churros so everyone can customize their own Churro Caramel Crunch Cupcakes. For parties, arrange the cupcakes on a tiered stand or package them in individual treat boxes for a fun take-home favor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Churro Caramel Crunch Cupcakes in an airtight container at room temperature for up to 2 days. The cupcakes will stay moist, and the cereal on top will keep a bit of its crunch for that signature texture.
Freezing
If you want to make your cupcakes ahead, you can freeze the unfrosted, unfilled cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature, then fill with caramel and frost before serving for best results.
Reheating
While these cupcakes are delicious at room temperature, you can gently warm an unfrosted cupcake in the microwave for about 10 seconds to bring back that fresh-baked softness. Avoid microwaving frosted or caramel-filled cupcakes to keep the buttercream and caramel looking their best.
FAQs
Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel works beautifully in this recipe and saves time. If you’re feeling adventurous, homemade caramel will add a special homemade touch, but both options taste incredible in Churro Caramel Crunch Cupcakes.
What’s the best way to crush the cinnamon cereal?
Place the cereal in a zip-top bag and use a rolling pin or the bottom of a glass to gently crush it. You want a mix of fine crumbs and small pieces for the best crunch and visual appeal.
Can I make the cupcakes without sour cream?
If you don’t have sour cream, you can substitute full-fat Greek yogurt. It will deliver a similar moist texture and a hint of tang that complements the caramel and cinnamon flavors.
How far in advance can I make the buttercream?
You can make the cinnamon buttercream up to 2 days ahead. Store it in the refrigerator, then let it come to room temperature and re-whip it briefly before frosting your Churro Caramel Crunch Cupcakes.
What if I can’t find mini churros for garnish?
No worries! The cupcakes are fantastic even without mini churros. You can top them with extra crushed cereal, a cinnamon stick, or just a generous swirl of caramel drizzle for an equally stunning finish.
Final Thoughts
If you’re looking for a dessert that’s playful, nostalgic, and totally irresistible, you have to try these Churro Caramel Crunch Cupcakes. They’re a celebration of everything we love about churros and caramel, all wrapped up in a perfect handheld treat. I hope you have as much fun making and sharing them as I do—happy baking!
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Churro Caramel Crunch Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these Churro Caramel Crunch Cupcakes featuring a moist cinnamon-infused batter loaded with crunchy cinnamon cereal, filled with luscious caramel sauce, and topped with a creamy cinnamon buttercream frosting. Finished with caramel drizzle, extra cereal crunch, and an optional mini churro garnish, these cupcakes deliver the perfect balance of textures and flavors inspired by classic churros.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1/2 cup crushed cinnamon cereal (such as Cinnamon Toast Crunch)
- 1/2 cup caramel sauce, plus more for drizzling
Cinnamon Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2–3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Garnish
- Crushed cinnamon cereal
- Caramel drizzle
- Mini churros (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This distributes the leavening and spices evenly.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Mix in the sour cream for moisture, then add half of the dry ingredient mixture and stir gently. Next, pour in the whole milk and stir again, followed by the remaining dry ingredients until just combined—avoid overmixing to keep cupcakes tender.
- Fold in Cinnamon Cereal: Gently fold in the crushed cinnamon cereal to add texture and extra cinnamon flavor.
- Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about 3/4 full to allow space for rising.
- Bake the Cupcakes: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make the Buttercream: While cupcakes cool, beat the softened butter until smooth. Gradually add powdered sugar along with ground cinnamon, vanilla extract, and a pinch of salt. Beat in heavy cream 1 tablespoon at a time until the frosting is fluffy and pipeable.
- Fill Cupcakes with Caramel: Once cupcakes are fully cooled, use a small knife or piping tip to carefully remove the center of each cupcake. Fill the cavity with caramel sauce for a gooey surprise inside.
- Pipe Frosting and Garnish: Pipe the cinnamon buttercream on top of each cupcake. Sprinkle with additional crushed cinnamon cereal, drizzle with caramel sauce, and optionally garnish with a mini churro for added flair.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- You can use either store-bought or homemade caramel sauce based on convenience and preference.
- If using mini churros as garnish, bake or fry them shortly before serving to keep them crisp.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
