Pumpkin Churro Cupcakes
Highlight the best flavors of fall with these incredible Pumpkin Churro Cupcakes! Combine two of everyone’s favorite flavors….PUMPKIN AND CHOCOLATE! Anything pumpkin is always a winner but these moist cupcakes aren’t just your typical pumpkin cupcakes. Add a little crunch of texture to the tops by dipping them in melted butter and a cinnamon sugar mixture, and then add a delicious Cinnamon Chocolate Cream Cheese Frosting to make these Pumpkin Churro Cupcakes the perfect Fall Cupcake! Scroll down to get tips on how to get moist cupcakes.
LET’S TALK SPICES
MY FAVORITE FALL CUPCAKES
- CARAMEL APPLE PARTY CUPCAKES
- OLD FASHIONED APPLE SPICE CUPCAKES
- BROWN BUTTER SALTED CARAMEL CUPCAKES
- APPLE CIDER MAPLE SPICE CUPCAKES
- BROWN BUTTER PECAN CUPCAKES
- PRALINE CUPCAKES
- SPICED APPLE
- VANILLA CHAI TEA CUPCAKES
TIPS FOR TENDER MOIST CUPCAKES
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcake. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
Pumpkin Churro Cupcakes
Yield:
32 Cupcakes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Not just for Fall for any occasion.
Ingredients
For the Cupcake:
- ¾ cup butter, softened
- 2½ cups granulated sugar
- 3 large eggs
- 1 (15 ounce) can solid pack pumpkin
- 2-1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ginger
- 1 cup buttermilk
For the Crunchy Topping:
- 4 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
For the Cinnamon Chocolate Cream Cheese Frosting:
- Click the link below
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees.
- Fill muffin cups with 36 paper liners and set aside.
- Cream butter and sugar until light a fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add pumpkin.
- Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating mixture well after each addition.
- Fill paper-lined muffin cups three fourths full.
- Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
For the Crunchy Topping:
- In a small bowl melt butter.
- In another small bowl combine the sugar and cinnamon.
- When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.
For the Cinnamon Chocolate Cream Cheese Frosting:
Click here to get the printable recipe---->>>>CINNAMON CHOCOLATE CREAM CHEESE FROSTING
FALL PARTY IDEAS
NEVER MISS A POST
More Fall desserts you might like. MAPLE PUMPKIN CHEESECAKE BARS and CARAMEL APPLE SHEET CAKE.
Wow Sheryl, these cupcakes looks amazing! I must make these very soon! Thank you for hosting this cool pumpkin and cream cheese challenge. (I love the moustache on the pumpkin too 🙂 )
I was sent over by Marlene at Nosh My Way. She saw the Pumpkin Roulade I just posted. If it is not too late to share, here is the link. Love the way you have organized your site. http://www.feedyoursoul2.com/2013/10/pumpkin-roulade.html
Hi Peter,
I’m sorry this is a members only party. Your Pumpkin Roulade is gorgeous! I would love for you to join us for our next challenge. Here is the link with the rules, form to fill out and the ingredients. https://www.ladybehindthecurtain.com/behind-the-curtain-dessert-challenge-posting-instructions-and-information/
Thanks for stopping by. 🙂
Thanks for the fun challenge Sheryl! Can’t wait to see what everyone makes!!
Thanks for another fun challenge Sheryl. I love these challenges and all the great recipes that come out of it!
Those cupcakes look yummy! I love churros, and so does my son. Thanks so much for the challenge, it was lots of fun. I look forward to checking out all the other recipes!
Your cupcakes look wonderful! Looking forward to seeing all the pumpkin and cream cheese recipes. I’m sorry I missed the challenge this month. It’s been a crazy month and I’m just trying to keep up! I’ll have to catch up for next month’s challenge.
Pretty and delicious to boot! Thanks for this challenge. It has stretched my abilities, my confidence in the kitchen, and my recipe box! Tweeted.
Beautiful cupcakes, Sheryl! I am so glad to be in this group. Thanks for all your hard work.
Sheryl I love this cinnamon chocolate frosting! Thanks again for hosting another fun challenge
These look so fantastic (I love the little leaf sprinkles!) and that’s another flavour combination I’ll have to try: pumpkin and chocolate.
I really enjoyed this month’s challenge, since I’ve never worked with pumpkin or cream cheese before and I really didn’t know how well they go down. Turns out very well. I was so pleased and would never had attempted anything like it if it wasn’t for this blog challenge. Shame then that whilst I got the post up I missed the party. ^^; Silly me.
Hi Becca,
I added you to the party! 🙂
Cheryl, they look perfectly delicious! Thank you so much for putting together this challenge. I always have a great time baking for it and looking at what everyone else came up with 🙂
Who can resist a chocolate cupcake with chocolate icing? These look terrific, Sheryl, and perfect for Halloween!
Sounds very tasty, Sheryl! And, you always decorate your desserts so good. Thanks for this challenge, I look forward to it every month. Will there be new ingredients for next year or will they repeat?
These look fantastic! I love the churro spin, what a great idea!
I love the addition of buttermilk…it makes the cake so moist and tasty…these look heavenly….
gorgeous cupcakes with so many fantastic flavors. Thanks for hosting.
Thanks again Sheryl for all your hard work and putting these challenges together.
I love churros and chocolate, so these cupcakes are a must try for me.
The cupcake and the frosting sound seasonably delicious. Thanks so much for sharing this with us on foodie friday.
Those are so much fun with the fall sprinkles! Thanks for sharing on Foodie Friday
These cupcakes looks absolutely flawless! I love the fun leaf sprinkles that you found and I’m loving the chocolate frosting. Yummo, can I have one now? Nothing like a little chocolate to send me off to bed 🙂