Get ready to meet your new favorite obsession! I was inspired by the 2025 trend toward global fusion desserts when I realized we didn’t have to choose between the crispy, sugary joy of a churro and the tender comfort of a cupcake. Enter these Churro Caramel Crunch Cupcakes, a triple-threat treat that combines a cinnamon-spiced cake, a gooey homemade caramel core, and a tangy cream cheese frosting. While traditional churros are delicious, frying them can be a hassle; this recipe delivers that same warm, nostalgic flavor profile but is actually simpler than making actual churros.
Perfect for Cinco de Mayo, birthday fiestas, or just a Tuesday night craving, these cupcakes bring a “crunch” factor that sets them apart from standard cinnamon desserts. Whether you’re a seasoned baker or just looking to try something new, you can whip these up and impress everyone with that hidden caramel center. Let’s get baking!
Table of Contents
Churro Caramel Crunch Cupcakes
Ingredients
For the Cinnamon Churro Cupcakes:
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups whole milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon kosher salt
For the Homemade Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into pieces
- ½ cup heavy cream
- ½ teaspoon vanilla extract
For the Cream Cheese Cinnamon Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 ½ to 5 cups powdered sugar
- Milk as needed to thin
For Garnish:
- Extra caramel for drizzling
- Cinnamon sugar for dusting
Instructions
- Make the Caramel Filling: In a saucepan, combine sugar and water. Heat over medium-high without stirring until amber-colored (5-7 mins). Stir in butter carefully (it will bubble!), then remove from heat and whisk in cream and vanilla. Refrigerate for 30-45 minutes to thicken.
- Prep and Bake: Preheat oven to 350°F. Whisk dry ingredients (flour, baking powder, cinnamon, salt). Cream butter and sugar, then add eggs and vanilla. Alternate adding milk and dry ingredients. Fill liners ¾ full and bake 18-20 minutes. Cool completely.
- Make the Frosting: Beat butter and cream cheese until smooth. Add cinnamon, vanilla, and powdered sugar gradually. Add milk if needed for piping consistency.
- Assembly: Core the center of each cooled cupcake. Fill with chilled caramel. Replace the cake “lid.” Pipe frosting on top, drizzle with extra caramel, and dust generously with cinnamon sugar for that signature crunch
Notes
- Storage: Store these in the refrigerator due to the presence of cream cheese and caramel. However, let them come to room temperature for 20 minutes before serving for optimal texture.
- The “Crunch”: Don’t skip the cinnamon sugar dusting on top, it mimics the texture of a real fried churro!
- Shortcut: While homemade is best, you can use a high-quality, thick jarred caramel sauce if you are short on time.
Nutrition
Ingredients
Here is everything you need to throw these together. I’ve broken it down by component so you can stay organized.
- For the Cinnamon Churro Cupcakes:
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups whole milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon (This heavy dose gives the batter a chocolate-like color!)
- ½ teaspoon kosher salt
- For the Homemade Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- For the Cream Cheese Cinnamon Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 ½ to 5 cups powdered sugar
- Milk, as needed to thin
- For Garnish:
- Extra caramel for drizzling
- Cinnamon sugar for dusting (The key to the “crunch” effect!)
Instructions
1. Make the Caramel Filling First Start here because this glossy, decadent sauce needs time to cool! In a small to medium saucepan, combine the sugar with 1-2 tablespoons of water and stir briefly. Place it over medium-high heat, and this is the most challenging part: let it sit without stirring. The sugar will slowly melt and turn a beautiful amber color (usually 5-7 minutes). Once it’s fully melted, carefully add the butter pieces. Stand back a little, because it will hiss and bubble vigorously! Remove from heat and slowly whisk in the heavy cream and vanilla until smooth. Transfer this liquid gold to a bowl and refrigerate for 30-45 minutes until it thickens enough to act as a filling.
2. Prepare & Bake the Cupcakes Preheat your oven to 350°F and line two pans with 24 liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, and kosher salt. In your main bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, then the vanilla. Now, reduce the mixer speed to low and alternately add the milk and dry ingredients. I recommend doing this in batches: half milk, half flour, then the remaining milk, and finally the remaining flour. Mix just until combined so the cupcakes stay tender. You’ll notice the batter looks almost chocolate-brown from that full tablespoon of cinnamon! Fill liners ¾ full and bake for 18-20 minutes.
3. Make the Cream Cheese Frosting. While the cupcakes cool, let’s whip up the topping. Beat the softened butter and cream cheese until completely smooth and lump-free. Add the cinnamon, vanilla, and powdered sugar one cup at a time. If it feels too stiff to pipe, you can add milk one tablespoon at a time to thin it out. It should be creamy but hold its shape perfectly.
4. Fill, Frost & Finish. Here is where the magic happens. Once the cupcakes are cool, use a paring knife to cut a small cone (about 1 inch deep) out of the center. Fill that cavity with 1-2 teaspoons of your chilled caramel, then pop the cake “lid” back on. Pipe a generous swirl of frosting on top. To get that authentic Mexican dessert vibe, drizzle with extra caramel and generously dust with cinnamon sugar for that essential crunch.
Tips, Variations & Serving Suggestions
These churro cupcakes with caramel filling are pretty forgiving, but here are a few ways to ensure success or mix things up based on what you have in your pantry:
- The “Crunch” Factor: Don’t skip the final dusting of cinnamon sugar! It mimics the texture of a fried churro and complements the soft frosting perfectly.
- Salted Caramel Twist: If you love a sweet-and-salty combo (which is hugely trending right now), add a pinch of flaky sea salt to your caramel sauce right after adding the cream.
- Gluten-Free Option: You can easily make these gluten-free by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking blend. The rich cinnamon flavor perfectly masks any textural differences.
- Make-Ahead: I often make the caramel a day in advance. If it becomes too stiff in the fridge, gently warm it in the microwave for 10 seconds.
- Party Size: Try making these as mini cupcakes for parties! Just reduce the baking time to 10-12 minutes; they are perfect bite-sized treats for a crowd.
Storage & Make-Ahead Tips
Due to the cream cheese frosting and dairy-based caramel, these cupcakes should be stored in the refrigerator if not eaten immediately. However, cold caramel can be chewy! I recommend letting them sit at room temperature for 20-30 minutes before serving to ensure the filling is soft and gooey.
What to Serve With Churro Caramel Crunch Cupcakes
Since these cupcakes pack a punch of sweetness, I love serving them with beverages that cut through the sugar. They pair beautifully with a hot cup of Café de Olla (Mexican spiced coffee), which echoes the cinnamon notes in the cake.
For a complete Mexican-inspired feast, serve these as the grand finale after a meal of savory tacos or enchiladas. If you are building a full dessert table, these look great alongside other Mexican dessert recipes, such as traditional Tres Leches cake or sopapillas. The amber caramel drizzle makes them look elegant enough for a dinner party but fun enough for a backyard fiesta.
FAQs
What makes caramel cupcakes so moist?
The secret to keeping these cinnamon sugar cupcakes moist is the combination of whole milk and the high ratio of butter in the batter. Additionally, the caramel center acts as a “self-saucing” element, keeping the interior moist even a day later.
How many calories are in a caramel churro cupcake?
While the calorie count depends on the size of your swirl, a standard churro cupcake with caramel filling typically ranges between 350 and 400 calories. Most of the density comes from the rich buttercream and the heavy cream in the homemade caramel.
What is the difference between this and a caramel crunch cake?
What makes caramel cupcakes so moist?
The secret to keeping these cinnamon sugar cupcakes moist is the combination of whole milk and the high ratio of butter in the batter. Additionally, the caramel center acts as a “self-saucing” element, keeping the interior moist even a day later.
How many calories are in a caramel churro cupcake?
While the calorie count depends on the size of your swirl, a standard churro cupcake with caramel filling typically ranges between 350 and 400 calories. Most of the density comes from the rich buttercream and the heavy cream in the homemade caramel.
What is the difference between this and a caramel crunch cake?
A caramel crunch cake typically relies on hard-toffee bits or brittle for texture. In this recipe, we achieve that signature texture through the cinnamon sugar coating sprinkled on top, which mimics the granular, crispy exterior of a traditional fried churro.
These Churro Caramel Crunch Cupcakes are truly the best of both worlds, combining the ease of baking with the nostalgic flavors of a street-fair churro. They capture that 2025 spirit of gourmet, global fusion right in your own kitchen. I hope you have as much fun making (and eating!) them as I did. If you whip these up, let me know in the comments how they turned out or if you tried the salted caramel variation! Happy baking!
