Name: Churro Caramel Crunch Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1/4 cup granulated sugar; 1 teaspoon cinnamon; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/3 cup caramel sauce (plus more for drizzling); 1 teaspoon vanilla extract; pinch of salt; 1/2 cup crushed cinnamon toast cereal or crushed churros; Optional mini churros for garnish

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Meet your new favorite fiesta treat: Churro Caramel Crunch Cupcakes. Imagine everything you love about fresh churros – the golden, cinnamon-kissed crunch and the warmth of cozy spices – reimagined as a soft, buttery cupcake crowned with swirls of caramel buttercream and a delightful cereal crunch. These cupcakes are like a little celebration in every bite, perfect for sharing with friends at a party or indulging in at home when you need some extra sweetness in your day. Whether you’re a seasoned baker or just looking for a show-stopping dessert, you’ll find that Churro Caramel Crunch Cupcakes are joyfully irresistible from top to bottom.

Churro Caramel Crunch Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Surprisingly, Churro Caramel Crunch Cupcakes come together with everyday ingredients you probably already have in your pantry. Each component plays a special role, building unforgettable layers of flavor, texture, and visual appeal. Here’s what you’ll need, plus some handy tips to make every cupcake truly shine!

All-purpose flour: Gives the cupcakes their tender, sturdy structure so they hold up to all those delicious toppings.
Baking powder: Ensures your cupcakes rise beautifully, creating a light and fluffy crumb.
Cinnamon: Infuses both the cake and topping with that classic churro flavor you know and love.
Salt: Just a pinch intensifies all the sweet flavors throughout the cupcake and frosting.
Unsalted butter (softened): Adds richness and creates a melt-in-your-mouth texture; use room temperature butter for smooth blending.
Granulated sugar: Sweetens the cupcakes and forms the cinnamon sugar coating for that essential churro experience.
Large eggs: Bind everything together and contribute to the soft, fluffy interior.
Vanilla extract: Brings cozy warmth and rounds out the flavor profile in both batter and frosting.
Whole milk: Keeps cupcakes moist and tender; you’ll notice the difference in crumb.
Powdered sugar: Whips up light, dreamy caramel buttercream with a perfectly smooth finish.
Caramel sauce: Adds buttery, deep caramel notes to the frosting and a luscious drizzle on top; homemade or store-bought both work.
Crushed cinnamon toast cereal or churros: Lends that all-important crunch topping for a playful contrast; try mini churros for extra fun.

How to Make Churro Caramel Crunch Cupcakes

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F, and line a standard 12-cup muffin tin with paper liners. This simple step ensures your Churro Caramel Crunch Cupcakes bake evenly and pop right out of the pan without sticking. If you want a little extra golden edge, a light spritz of nonstick spray on your liners works wonders.

Step 2: Whisk the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, and salt. This even distribution of dry ingredients guarantees a consistent crumb and that signature churro flavor in each bite.

Step 3: Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Don’t rush this step – proper creaming helps your cupcakes rise and creates an airy texture that’s a joy to sink your teeth into.

Step 4: Add Eggs and Vanilla

Beat the eggs into the creamed butter one at a time, making sure the first is fully incorporated before adding the next. Mix in the vanilla extract to wrap the batter in cozy, fragrant flavor.

Step 5: Combine Wet and Dry Components

Add the dry ingredients to your wet mixture in three parts, alternating with the milk, and beginning and ending with the flour mixture. Stir gently after each addition – overmixing leads to dense cupcakes, and we want our Churro Caramel Crunch Cupcakes soft and fluffy!

Step 6: Bake to Perfection

Divide the batter evenly among the cupcake liners. Bake for 18 to 20 minutes, checking for doneness with a toothpick – it should come out clean or with just a few crumbs. Let the cupcakes cool in the pan for 5 minutes; the aroma will make this the hardest step!

Step 7: Roll in Cinnamon Sugar

While the cupcakes are still slightly warm, roll tops in a cinnamon sugar mixture until well-coated. This is the magic moment when your kitchen will instantly smell like a churro stand—pure happiness!

Step 8: Make the Caramel Frosting

For the buttercream, beat softened butter until creamy, then gradually add powdered sugar until smooth. Mix in caramel sauce, a splash of vanilla, and a pinch of salt. Beat everything together for a frosting that’s unbelievably fluffy, rich, and packed with caramel flavor.

Step 9: Decorate and Crunchify

Once cupcakes have cooled completely, pipe or swipe on generous swirls of caramel buttercream. Drizzle more caramel sauce over the top, then sprinkle with crushed cinnamon toast cereal or churro bits. For ultimate wow-factor, nestle a mini churro on each cupcake just before serving.

How to Serve Churro Caramel Crunch Cupcakes

Garnishes

For a bakery-worthy finish, drizzle each frosted cupcake with extra caramel sauce and add a generous sprinkle of cinnamon cereal or churro crumbles. Topping each cupcake with a mini churro is a delightful touch that will make your Churro Caramel Crunch Cupcakes the star of any dessert table.

Side Dishes

Pair these cupcakes with a creamy scoop of vanilla or cinnamon ice cream, a mug of Mexican hot chocolate, or even a chilled horchata latte. Their bold flavors play beautifully with mild, milky accompaniments, making any gathering feel like a sweet celebration!

Creative Ways to Present

Arrange your Churro Caramel Crunch Cupcakes on a rustic wooden board, pile them high on a tiered cake stand, or serve them in colorful cupcake wrappers for maximum fiesta flair. For parties, invite guests to add their own toppings from a caramel and crunch “bar” stocked with fun options like chocolate chips, crushed nuts, or dulce de leche.

Make Ahead and Storage

Storing Leftovers

Stash any leftover Churro Caramel Crunch Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, pop them in the fridge, but be sure to let them come back to room temp before serving for the best texture and flavor.

Freezing

You can freeze unfrosted cupcakes for up to 2 months: just wrap tightly in plastic and store in a freezer bag. Thaw at room temperature, then frost before serving. While you can technically freeze frosted cupcakes, the buttercream may lose some of its signature fluffiness.

Reheating

If you’ve stored your cupcakes in the fridge and want to bring back that fresh-baked softness, let them sit at room temperature for about 30 minutes before eating. For an almost-melted churro experience, microwave individual (unfrosted) cupcakes for 8–10 seconds, then top with frosting and crunch.

FAQs

Can I make these cupcakes gluten-free?

Absolutely! Swap in your favorite cup-for-cup gluten-free flour blend. Just watch for slight texture changes and be sure your cereal and churros (if using) are labeled gluten-free as well.

What’s the best caramel sauce to use?

Either homemade or store-bought caramel sauce is delicious in Churro Caramel Crunch Cupcakes. Use a thicker sauce so your frosting holds its shape, and reserve a little extra for drizzling over the top for added flair.

How can I get sky-high, bakery-style frosting swirls?

Use a large round or star piping tip and start piping from the outer edge, working inward and upward for dramatic height. For an extra wow effect, chill your frosted cupcakes for 15 minutes before adding the caramel drizzle and crunch.

Can I make these ahead for a party?

Definitely! You can bake the cupcakes a day ahead and store them, unfrosted, in a covered container. Prepare your frosting and toppings separately, then assemble everything just before serving for the freshest taste and texture.

What if I don’t have cinnamon toast cereal?

No worries! Crushed graham crackers, vanilla wafers, or even extra churro bits make a fun and satisfying crunchy topping. Get creative with what you have and your Churro Caramel Crunch Cupcakes will still wow everyone.

Final Thoughts

There’s something magical about transforming simple ingredients into the playful, festive joy of Churro Caramel Crunch Cupcakes. Whether you’re celebrating something big or just craving a sweet escape, I hope you’ll give these cupcakes a try and share them with the people you love. Trust me – one bite and you’ll see why they’re always the first to disappear!

Churro Caramel Crunch Cupcakes Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of cinnamon, caramel, and crunch with these Churro Caramel Crunch Cupcakes. Moist cinnamon-spiced cupcakes topped with luscious caramel buttercream and a crunchy cinnamon sugar coating, these cupcakes are a treat for the senses.

Ingredients

Scale

For the cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

For the cinnamon sugar topping:

1/4 cup granulated sugar
1 teaspoon cinnamon

For the caramel buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar
1/3 cup caramel sauce (plus more for drizzling)
1 teaspoon vanilla extract
pinch of salt

For the crunch topping:

1/2 cup crushed cinnamon toast cereal or crushed churros
Optional mini churros for garnish

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Instructions

Preheat the oven and prepare the cupcakes: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Prepare the cupcake batter: Cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and milk to the batter.
Bake the cupcakes: Divide the batter into liners and bake for 18 to 20 minutes. Roll the tops in cinnamon sugar while warm.
Make the caramel buttercream: Beat butter, powdered sugar, caramel sauce, vanilla, and salt until fluffy.
Decorate the cupcakes: Pipe frosting onto cooled cupcakes, drizzle with caramel sauce, sprinkle with cereal or churros, and garnish with mini churros.