Saturday, June 5, 2021

Churro cupcakes! Oh man, you guys. We made these back for our Cinco de Mayo celebration and they were a HUGE hit! A dense cinnamon cake with a homemade cinnamon sugar buttercream? SIGN ME UP.

*These cupcakes were adapted from The Domestic Rebel with a few tweaks. You can find her awesome original recipe here!


  • 1 box of vanilla cake mix (along with the ingredients to make it)
  • 1 tablespoon of ground cinnamon
  • 1 box of vanilla pudding (it's a total game changer)
  • 2 teaspoons of ground cinnamon
  • 1.5 tablespoons of vanilla extract
  • 3/4 cup of butter
  • 2 cups of powdered sugar (Domestic Rebel uses 3)
  • 2 tablespoons of milk
  • frozen churros, cut in half and baked to put on top
  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners or spray with baking spray so they don't stick.
  2. In a large mixing bowl, prepare cake mix as it says to do on the box. 
  3. Stir in the vanilla pudding dry mix and the cinnamon. The pudding mix is really key here. It makes the cake so moist. I used a tablespoon of cinnamon but I think this is one of those situations where you can add or subtract the amount of it to whatever you like.
  4. Fill the muffin tins with the batter so each one is filled up to about 3/4 of the way. You want to leave a little room for them to rise up.
  5. Bake for about 15 minutes. Our oven always gets super hot really quick so I always go the least amount first, check with a toothpick and then you can always put them back in. 15 minutes worked for us.
  6. Let those cupcakes cool to room temperature.
  7. In a medium bowl, cream the butter, vanilla and cinnamon together until smooth and creamy. Pour the powdered sugar in a little at a time until the frosting has has a thicker whipped texture. If you need to thin it out, use the few teaspoons of milk to do so.
  8. Frost those yummy cupcakes, top with a mini churro and enjoy!