Craving a bakery-worthy dessert with the nostalgic taste of churros and the decadence of caramel? These Churro Caramel Crunch Cupcakes are the ultimate indulgence. With a cinnamon-spiced cake base, gooey caramel center, and a fluffy caramel cinnamon buttercream, every bite delivers sweet satisfaction—topped off with a delightful crunch. Ideal for parties, holidays, or weekend baking!

Why You’ll Love This Recipe

High-impact flavor: Combines the cinnamon sugar flavor of churros with rich, creamy caramel.
Eye-catching dessert: Perfect for Instagram-worthy party treats.
Family-friendly and crowd-pleasing: Great for birthdays, holidays, and bake sales.

Ingredients Breakdown

For the Churro Cupcakes:

All-Purpose Flour (1½ cups): Forms the cupcake structure.
Baking Powder (1½ tsp): Helps the cupcakes rise.
Ground Cinnamon (½ tsp): Delivers classic churro flavor.
Salt (¼ tsp): Enhances overall taste.
Unsalted Butter (½ cup): Provides rich flavor and moisture.
Granulated Sugar (¾ cup): Sweetens and helps with texture.
Eggs (2 large): Bind ingredients and provide structure.
Vanilla Extract (2 tsp): Adds warm, aromatic flavor.
Whole Milk (½ cup): Keeps the cupcakes tender and moist.

For the Caramel Filling:

Thick Caramel Sauce or Dulce de Leche (½ cup): A rich, gooey center for added indulgence.

For the Cinnamon Caramel Buttercream:

Unsalted Butter (½ cup): Creates a creamy base.
Caramel Sauce (½ cup): Infuses the frosting with rich, buttery sweetness.
Powdered Sugar (2–2½ cups): Sweetens and thickens the frosting.
Vanilla Extract (1 tsp): Enhances flavor.
Ground Cinnamon (½ tsp): Adds warm spice to the buttercream.
Milk or Cream (1–2 tbsp): Adjusts frosting consistency.

For the Crunch Topping:

Crushed Churros or Cinnamon Sugar Graham Crackers (¼ cup): Adds crunchy texture.
Brown Sugar (1 tbsp): Sweetens the topping.
Melted Butter (1 tbsp): Helps bind the crunch mixture.
Optional Sea Salt (pinch): Enhances flavor and adds contrast.

Tips and Tricks

Use room temperature ingredients for better mixing and texture.
Make ahead: Cupcakes can be baked and filled a day ahead—frost just before serving.
Stiffen buttercream with extra powdered sugar if it gets too soft.

Variations and Customizations

Salted Caramel Twist: Use salted caramel and sprinkle with flaky sea salt.
Spice it up: Add a dash of cayenne to the batter for a spicy-sweet flavor.
Pumpkin churro version: Add ¼ cup pumpkin puree to the batter and adjust the flour slightly.

Pairing Suggestions

Beverages: Serve with chai lattes, Mexican hot chocolate, or vanilla iced coffee.
Occasions: Ideal for Cinco de Mayo, birthdays, or festive fall baking.

Storage Instructions

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days; bring to room temp before serving.
Freezing: Freeze unfrosted cupcakes for up to 2 months.

Churro Caramel Crunch Cupcakes

Author: easysweetmeal
Total Time: 45 minutes
Yield: 12 cupcakes 1x

Print Recipe

Description

Churro Caramel Crunch Cupcakes – A heavenly mashup of churros and cupcakes! Fluffy cinnamon-spiced cake stuffed with molten caramel, crowned with silky cinnamon caramel buttercream, and rolled in a crispy cinnamon-sugar crunch. Every bite delivers warm spice, luscious sweetness, and addictive texture—perfect for satisfying dessert cravings or stealing the spotlight at any celebration.

Ingredients

Scale

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
½ cup thick caramel sauce or dulce de leche
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, as needed
¼ cup crushed churros or cinnamon sugar graham crackers
1 tbsp brown sugar
1 tbsp melted butter
Optional: Pinch of sea salt

Instructions

1. Bake the Cinnamon Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding the flour mixture and milk, starting and ending with flour. Mix just until combined.
Divide batter evenly among cupcake liners (fill about ¾ full).
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely on a wire rack.

2. Fill with Caramel

Use a small knife or cupcake corer to remove the centers of the cupcakes.
Spoon caramel sauce or dulce de leche into each center.

3. Make the Cinnamon Caramel Buttercream

Beat softened butter until smooth and fluffy.
Add caramel sauce and beat until well combined.
Gradually mix in powdered sugar, cinnamon, and vanilla.
Add milk or cream as needed for desired consistency.
Beat on high speed for 2–3 minutes for a light, airy texture.

4. Prepare the Crunch Topping

In a small bowl, combine crushed churros or graham crackers with brown sugar and melted butter.
Mix until crumbly. Add a pinch of sea salt for a sweet-salty finish if desired.

5. Decorate the Cupcakes

Pipe or spread the buttercream on top of the filled cupcakes.
Drizzle with additional caramel sauce.
Sprinkle generously with the churro crunch topping.

Notes

This recipe is inspired by the flavors of classic churros and modern caramel desserts. The buttercream and churro topping take these cupcakes to the next level—an indulgent treat you won’t forget.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American