Strawberry Churro Cupcakes
This delicious strawberry twist on churro cupcakes is perfect for celebrating Valentine’s Day, Taco Tuesday, Cinco de Mayo, or any day of the year! This easy to make cupcake recipe delivers tons of great cinnamon sugar churro flavor that kids and adults will love.
Suitable for vegetarian diets.
Churros are delicious twists of fried dough that are bathed in a cinnamon-sugar mix. And if you ask me, there’s not much better than combining the flavor of this beloved fried food treat with moist and delicious cupcakes. Yeap, these churro cupcakes deliver all the flavor of traditional churros without having to heat oil or fry anything.
Cupcakes are the perfect sweet treat for parties and summer picnics, and these strawberry churro cupcakes are no exception. And these cinnamon-laced goodies are perfect for serving your Valentine after a romantic dinner, Cinco de Mayo festivities, or any time you want an easy to make yet totally delectable dessert.
The base of these Strawberry Churro Cupcakes is a traditional vanilla cupcake with a bit of cinnamon added in. The sweet frosting is given a fruity twist by mixing in strawberry jam. You come away with scratch-made cupcakes that taste as you bought them from a trendy bakery.
Why You’ll ♡ These
- No frying – Get the traditional churro flavor that you love without frying in hot oil.
- Cinnamon & Sugar – Who doesn’t love cinnamon and sugar?
- Easy to make – The batter can be mixed in a single bowl.
Tools Needed
Ready to make these churro cupcakes with strawberry frosting? Gather your ingredients and I will show you…
How To Make Strawberry Churro Cupcakes
Get the complete ingredients list and instructions from the recipe card below.
- Melt butter in a mixing bowl and beat in the eggs and sugar until creamy. Mix in the baking powder, cinnamon-sugar, and flour until smooth.
- Fill cupcake liners two-thirds of the way, place in oven, and bake at 350F / 176C for 18-22 minutes or until a toothpick comes out clean.
- While the cupcake cool, make the frosting by combining powdered sugar and melted butter in a bowl. Add in the strawberry jam and vanilla and mix well.
- Pipe frosting onto each cupcake and garnish with a fresh strawberry.
Pro Tips
- Don’t rush the mixing process. Cream the butter, sugar, and eggs for at least three minutes before adding the remaining ingredients.
- Don’t overfill. When each liner is only filled two-thirds of the way, there should be enough batter to make 12-15 cupcakes.
- For a smoother batter, bring your butter and eggs to room temperature before mixing.
Delicious Variations
- Try other fruits – swap out the strawberry jam for other fruit jams or a fruit puree.
- Add more cinnamon – Add cinnamon to the frosting or sprinkle the tops of the finished cupcakes with cinnamon sugar for more cinnamon flavor.
- Fill the cupcakes – Scoop out the center of the cupcakes and fill them with extra frosting.
Make Ahead and Storage
- Make Ahead – Make these cupcakes up to 2 days in advance. Store them in the fridge and bring them to room temperature for 30 minutes before serving.
- Store – Leftover cupcakes can be stored in the fridge for up to 5 days; if they last that long!
- Freeze – Bake the cupcakes and cool as directed. Wrap tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and frost before serving.
FAQs
You can cook this recipe in a cake pan with a few slight adjustments. Add 5-8 minutes to the cooking time, then check with a toothpick adding additional time as needed. If you are using a glass cake pan, lower your oven’s temperature to 325F / 163C, and you may need to add extra cooking time.
You can substitute the frosting in this recipe with your favorite frosting. Just beat in the strawberry jam and frost as directed.
More Recipes You May Like
- Bourbon Spice Cupcakes.
- Air Fryer Churros.
- Instant Pot Chocolate Covered Strawberries.
- Strawberry Syrup.
Thank you for reading my Strawberry Cupcakes recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Strawberry Churro Cupcakes
Ingredients
Cupcakes:
- 1 cup (227g) butter melted
- 4 eggs
- 1 cup (200g) sugar
- 1 teaspoon baking powder
- 2 ¼ cups (288g) flour
- 2 tablespoons cinnamon sugar
Frosting:
- 4 cups (460g) powdered sugar
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry jam or preserves
- fresh strawberries for garnish
Instructions
- Preheat oven to 350F / 176C.
- Melt butter in a mixing bowl and beat in the eggs and sugar until creamy. Mix in the baking powder, cinnamon-sugar, and flour until smooth.
- Add batter to each cupcake liner, filling two-thirds of the way from the top.
- Place cupcake pan in the oven and bake for 18-22 minutes, or until a toothpick comes out clean.
- Take pan out of oven and place on a cooling rack.
- Make the frosting by combining powdered sugar and melted butter in a bowl. Add in the strawberry jam and vanilla and mix well.
- Pipe frosting onto each cooled cupcake and then garnish with a fresh strawberry.
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Notes
- Don’t rush the mixing process. Cream the butter, sugar, and eggs for at least three minutes before adding the remaining ingredients.
- Don’t overfill. When each liner is only filled two-thirds of the way, there should be enough batter to make 12-15 cupcakes.
- For a smoother batter, bring your butter and eggs to room temperature before mixing.
The cupcakes came out really well, but the frosting/icing was way too dry with only three tbs of butter, vanilla and preserves. Maybe the extra moisture is meant to come from the jam/preserves and mine weren’t wet enough?
I had to add a few tablespoons of milk to get the frosting from a dough-like consistency to a traditional frosting consistency.
Otherwise a great recipe!
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My families new favorite. We double the recipe and still never have leftovers. Even my picky kids like it!
Doesn’t get much better than churro flavored cupcakes! Sounds like my kind of treat; excited to make these!
These look delicious! What type of strawberry jam did you use?
Thanks for sharing, these look amazing 🙂