If you’re craving a sweet treat that combines the nostalgic taste of churros with the richness of caramel, these Churro Caramel Crunch Cupcakes are sure to satisfy your sweet tooth. With a cinnamon-spiced cake base, a gooey caramel center, and a fluffy caramel cinnamon buttercream topping, every bite is a burst of deliciousness. These cupcakes are perfect for any occasion—from birthday parties to festive gatherings. Get ready to indulge in these irresistible treats!
Why You’ll Love This Recipe
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High-impact flavor: The combination of cinnamon sugar churro flavor and creamy caramel makes every bite unforgettable.
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Eye-catching dessert: These cupcakes are perfect for showing off at parties or on social media with their beautiful design and texture.
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Family-friendly and crowd-pleasing: Ideal for birthdays, holidays, bake sales, or simply as a weekend treat that everyone will love.
Ingredients
For the Churro Cupcakes:
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All-Purpose Flour (1½ cups)
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Baking Powder (1½ tsp)
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Ground Cinnamon (½ tsp)
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Salt (¼ tsp)
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Unsalted Butter (½ cup)
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Granulated Sugar (¾ cup)
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Eggs (2 large)
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Vanilla Extract (2 tsp)
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Whole Milk (½ cup)
For the Caramel Filling:
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Thick Caramel Sauce or Dulce de Leche (½ cup)
For the Cinnamon Caramel Buttercream:
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Unsalted Butter (½ cup)
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Caramel Sauce (½ cup)
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Powdered Sugar (2–2½ cups)
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Vanilla Extract (1 tsp)
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Ground Cinnamon (½ tsp)
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Milk or Cream (1–2 tbsp)
For the Crunch Topping:
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Crushed Churros or Cinnamon Sugar Graham Crackers (¼ cup)
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Brown Sugar (1 tbsp)
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Melted Butter (1 tbsp)
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Optional Sea Salt (pinch)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
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In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
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In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Scoop the batter evenly into the cupcake liners, filling each about 2/3 full.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
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Once cooled, make a small hole in the center of each cupcake using a spoon or knife. Fill each hole with caramel sauce or dulce de leche.
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For the frosting, beat the butter and caramel sauce together until smooth. Gradually add the powdered sugar, cinnamon, and vanilla extract. Adjust the consistency with milk or cream.
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Frost each cupcake with a generous swirl of the cinnamon caramel buttercream.
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Top with crushed churros or cinnamon sugar graham crackers and a sprinkle of brown sugar and optional sea salt.
Servings and Timing
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Servings: 12 cupcakes
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Prep Time: 20 minutes
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Bake Time: 18-20 minutes
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Cool Time: 30 minutes
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Total Time: About 1 hour
Variations
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Salted Caramel Twist: Use salted caramel sauce and sprinkle with flaky sea salt for a savory-sweet contrast.
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Spice it Up: Add a dash of cayenne pepper to the batter for a spicy kick that complements the sweetness.
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Pumpkin Churro Version: Add ¼ cup pumpkin puree to the batter and adjust the flour slightly for a fall-inspired twist.
Storage/Reheating
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Room temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Store for up to 5 days. Allow to come to room temperature before serving for the best flavor and texture.
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Freezing: Freeze unfrosted cupcakes for up to 2 months. Frost once thawed.
FAQs
Can I make these without the caramel filling?
Yes, the caramel filling adds a gooey surprise, but the cupcakes will still be delicious without it.
What’s the best caramel to use?
For the best flavor and texture, use thick caramel sauce or dulce de leche for both the filling and the frosting.
Can I double the recipe?
Absolutely! This recipe scales easily to serve larger crowds—just be sure to adjust the baking time accordingly.
How do I prevent the cupcakes from being too dry?
Be sure not to overmix the batter, as that can lead to dense, dry cupcakes. Also, adding milk helps keep the cupcakes moist.
Can I make the frosting in advance?
Yes, the frosting can be made up to a day ahead. Just store it in the fridge and bring it to room temperature before frosting the cupcakes.
Can I freeze the cupcakes after they are frosted?
Yes, you can freeze frosted cupcakes. Just wrap them individually in plastic wrap and store in an airtight container or freezer bag.
Can I add nuts to the crunch topping?
Yes, feel free to add chopped pecans or walnuts to the crunch topping for added texture and flavor.
How do I make the frosting thicker?
If the frosting is too soft, add additional powdered sugar a tablespoon at a time until it reaches your desired consistency.
What other flavors can I use in the frosting?
Try adding cocoa powder for a chocolate twist, or infuse the buttercream with orange zest for a citrusy note.
Can I make mini versions of these cupcakes?
Yes, you can make mini cupcakes by adjusting the bake time to 10–12 minutes, depending on your oven.
Conclusion
These Churro Caramel Crunch Cupcakes are a show-stopping dessert that combines the best of both worlds—cinnamon churros and gooey caramel. Whether you’re baking for a special occasion or just because, these cupcakes are sure to delight anyone who takes a bite. The combination of textures and flavors, from the soft cupcake base to the rich caramel filling and the crispy crunch topping, makes them a treat you won’t forget. Happy baking!
Print
Churro Caramel Crunch Cupcakes
- Total Time: 1 hour (including cooling time)
- Yield: 12 cupcakes
Description
These Churro Caramel Crunch Cupcakes combine the cinnamon sugar flavor of churros with a gooey caramel center and fluffy caramel cinnamon buttercream. Topped with a crunchy churro-inspired topping, these cupcakes are the ultimate indulgence, perfect for parties, holidays, and weekend baking. A must-try dessert for churro and caramel lovers alike!
Ingredients
For the Churro Cupcakes:
1½ cups All-Purpose Flour
1½ tsp Baking Powder
½ tsp Ground Cinnamon
¼ tsp Salt
½ cup Unsalted Butter (softened)
¾ cup Granulated Sugar
2 large Eggs
2 tsp Vanilla Extract
½ cup Whole Milk
For the Caramel Filling:
½ cup Thick Caramel Sauce or Dulce de Leche
For the Cinnamon Caramel Buttercream:
½ cup Unsalted Butter (softened)
½ cup Caramel Sauce
2–2½ cups Powdered Sugar
1 tsp Vanilla Extract
½ tsp Ground Cinnamon
1–2 tbsp Milk or Cream (for consistency)
For the Crunch Topping:
¼ cup Crushed Churros or Cinnamon Sugar Graham Crackers
1 tbsp Brown Sugar
1 tbsp Melted Butter
Optional: Pinch of Sea Salt
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, mixing until smooth.
Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Allow cupcakes to cool completely before filling and frosting.
For the caramel filling, create a small hole in the center of each cupcake and spoon in the caramel sauce or dulce de leche.
For the buttercream, beat softened butter and caramel sauce until smooth, then gradually add powdered sugar, vanilla, cinnamon, and milk to achieve your desired frosting consistency.
Frost each cupcake with the caramel cinnamon buttercream.
For the topping, mix the crushed churros or graham crackers with brown sugar, melted butter, and a pinch of sea salt. Sprinkle over the frosted cupcakes for crunch.
Notes
“For a salted caramel twist, use salted caramel sauce and sprinkle with flaky sea salt.”
“To make these cupcakes ahead of time, bake and fill them a day in advance. Frost just before serving.”
“If your buttercream is too soft, add extra powdered sugar to thicken it.”
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican-inspired, American
