Churro Cupcakes
Yield: 20-24 cupcakes
For the mini "churros"
  • 4 tablespoons of butter, cold
  • ¾ cup all purpose flour
  • pinch of salt
  • 1 tablespoon of sugar
Cinnamon Sugar Topping:
  • 1 cup sugar
  • 3 tablespoons ground cinnamon
  1. In a medium sized bowl, stir together the sugar and cinnamon. Set aside.
  2. While the cupcakes are baking, combine the "mini churro" ingredients in a food processor for 1-2 minutes or until a ball is formed. Roll dough out on a floured surface to ⅛ inch thick. Cut into strips, ½ inch wide and cut 2 inch-long pieces out on a diagonal angle. Twist the dough pieces and place on a parchment-lined cookie sheet. Bake at 375F for about 10 minutes, or until golden brown.
  3. When they have cooled, gently toss them in the cinnamon sugar mixture until well-coated. return to the cookie sheet until ready to use.
  4. When the baked cupcakes have cooled, dip the top of each one into the cinnamon/sugar mixture- giving each a light coating.
  5. Pipe or spread the frosting onto the cupcakes and dust with cinnamon sugar. Top each cupcake with a "churro." Enjoy!
Recipe by The Baker Chick at