Suitable for vegetarian diets. 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
More Recipes You May Like
Bourbon Spice Cupcakes.Air Fryer Churros.Instant Pot Chocolate Covered Strawberries.
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