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Sweeten Up Cinco de Mayo with Our Irresistible Churro Cupcake Recipe

Updated: Apr 29

Churro Cupcakes with optional buttercream frosting
Churro Cupcakes with optional buttercream frosting

While some may mistakenly associate Cinco de Mayo with Mexico's Independence Day (which is actually celebrated on September 16), Cinco de Mayo, Spanish for "Fifth of May," commemorates the Mexican army's victory over the French Empire at the Battle of Puebla on May 5, 1862. This historic battle occurred during the Franco-Mexican War, a conflict between Mexico and France.

In Mexico, Cinco de Mayo is primarily celebrated in the state of Puebla, where the battle took place. It is observed with parades, reenactments, and cultural events to honor the Mexican soldiers who fought bravely against the French forces.

However, in the United States, Cinco de Mayo has taken on a broader significance. Over time, it has evolved into a celebration of Mexican culture and heritage, embraced by people of all backgrounds. Many cities across the U.S. host festivals, concerts, and street fairs featuring Mexican music, dance, food, and art.

Cinco de Mayo has become an opportunity to appreciate and enjoy Mexican heritage, cuisine, music, and traditions. It serves as a symbol of solidarity and multiculturalism, highlighting the contributions and rich cultural heritage of the Mexican-American community.

As Cinco de Mayo approaches, let's add a touch of sweetness to your festivities! What better way to celebrate than with our mouthwatering Churro Cupcakes? These irresistible treats combine the flavors of cinnamon, sugar, and vanilla for a dessert that's sure to impress. Let's dive into the recipe and make your Cinco de Mayo celebration even sweeter!


- 1 1/2 cups all-purpose flour

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/2 cup unsalted butter, softened

- 1 cup granulated sugar

- 2 large eggs

- 2 teaspoons vanilla extract

- 1/2 cup milk

For the Cinnamon Sugar Coating:

- 1/2 cup granulated sugar

- 1 tablespoon ground cinnamon

- 1/4 cup unsalted butter, melted

For the Optional Buttercream Frosting:

- 1 cup unsalted butter, softened

- 4 cups powdered sugar

- 2 teaspoons vanilla extract

- 2-3 tablespoons milk or heavy cream

- 1 teaspoon ground cinnamon

- Pinch of salt


1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs, one at a time, followed by the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Be careful not to overmix.

6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cupcakes are baking, prepare the cinnamon sugar coating. In a shallow bowl, mix together the granulated sugar and ground cinnamon.

9. Once the cupcakes are baked and cooled slightly, brush the tops with melted butter, then dip them into the cinnamon sugar mixture until fully coated.

10. Serve and enjoy your delicious Churro Cupcakes! These treats are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Instructions For The Optional Buttercream Frosting:

1. In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.

2. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth and fluffy.

3. Add the vanilla extract, ground cinnamon, and pinch of salt to the butter-sugar mixture. Mix until well combined.

4. Slowly add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. If it's too thick, add more milk/cream; if it's too thin, add more powdered sugar.

5. Once all ingredients are incorporated, increase the mixer speed to medium-high and beat the frosting for an additional 2-3 minutes until light and fluffy.

6. Taste the frosting and adjust the flavor if necessary. Add more cinnamon for a stronger cinnamon flavor or more vanilla extract for sweetness.

7. Once your churro cupcakes are completely cooled, generously frost each cupcake with the buttercream frosting using a piping bag or offset spatula.

8. For an extra touch, sprinkle additional ground cinnamon and sugar on top of the frosted cupcakes before serving.

9. Enjoy your delicious Churro Cupcakes with cinnamon-infused buttercream frosting!

Pro Tips:

- Make sure the butter is softened at room temperature for smooth and creamy frosting.

- Sift the powdered sugar before adding it to the butter to prevent lumps in the frosting.

- Adjust the consistency of the frosting by adding more or less milk/cream until you reach your desired texture.

- Store any leftover frosting in an airtight container in the refrigerator for up to one week. Before using it again, let it come to room temperature and give it a quick whip with a mixer to restore its fluffy texture.

Don't forget to share your creations with us on social media using #CincoDeMayoCupcakes. Let's spread the sweetness together! 🎉🧁


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