Churro Cupcakes with Cream Cheese Frosting


2 egg yolks + 1 egg at room temp
1/2 Cup sour cream
1/2 Cup salted butter, softened
2 tsp Vanilla Extract or Vanilla Paste
1-1/2 Cups all purpose flour
3/4 Cup sugar
1/4 Cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp Salt
1-1/2 tsp Ground Cinnamon

5 oz cream cheese, softened
1/4 Cup salted butter, softened
2 Cups powdered sugar
1 tsp Vanilla Paste
1/2 tsp Cinnamon

2 tsp of Cinnamon Sugar to sprinkle over finished frosted cupcakes.

Makes approximately 20 cupcakes


Preheat oven to 350 degrees F and line a cupcake/muffin pan with cupcake liners.

Whisk the egg and yolks in a large bowl, and then, using your mixer’s paddle attachment, combine eggs with butter, sour cream and vanilla.

In a separate bowl, combine the dry ingredients: the flour, sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients so that they are combined, and then add the dry ingredients, about 1/2 Cup at a time, to the wet ingredients. Mix ingredients for about one minute, or until all are smoothly blended.

Pour batter into cupcake liners so that each is about 2/3 full, and bake for 16-20 minutes, or until a tooth pick, inserted into the middle of a cupcake, comes back out clean. Be careful not to over-bake.

Remove pan from oven and allow cupcakes to cool on a wire rack for at least 15 minutes before carefully removing cupcakes from the pan to cool completely.

To make the frosting, use a mixer to combine cream cheese and butter in a large bowl. Add the powdered sugar, about 1/2 Cup at a time, and continue to mix. Add the vanilla and cinnamon, and mix until spices are fully incorporated and the frosting is smooth and creamy.

Frost cupcakes and sprinkle a little cinnamon sugar across the top of the frosted cakes.

We adapted this recipe from