My nephew had spent the night and that morning, while he noisily crunched his way through a bowl of Cinnamon Toast Crunch, he said, “This cereal tastes like a crunchy churro.” I paused mid-sip of coffee, tilted my head like a curious cat, and mentally filed it away. Later that afternoon, I stood over a batch of warm cupcakes, spooning thick caramel into their soft centers while the smell of cinnamon clouded the kitchen air.

⁠

They were part cupcake, part churro, part nostalgic cereal bowl, and one hundred percent indulgent. I remember the way my husband raised his eyebrows after the first bite—eyes wide, then closed, then slowly opening again like he needed a moment. These cupcakes are tender and fluffy, but every bite hides a gooey surprise: warm caramel tucked inside, topped with silky caramel frosting, and hugged by a crust of crushed cereal for that necessary crunch.

No a fancy occasion. No birthdays or holidays. Just a regular Sunday turned sweet by a box of cereal and a bit of caramel magic. That’s the kind of recipe this is—the kind that turns everyday ingredients into something that makes people pause, smile, and reach for a second.

Short Description

Churro Caramel Crunch Cupcakes combine soft cinnamon-infused cake, gooey caramel centers, and caramel buttercream topped with Cinnamon Toast Crunch for the ultimate texture combo of soft, gooey, and crispy—just like a churro in cupcake form.

Key Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 tsp ground cinnamon (preferably Ceylon)
1 1/2 tsp baking powder
1/2 cup unsalted butter (room temperature)
3/4 cup brown sugar
2 large eggs (preferably free-range)
1/2 cup whole milk
1 1/2 tsp pure vanilla extract

For the Filling:

Store-bought thick caramel sauce (warmed, high-quality)

For the Frosting:

3/4 cup unsalted butter (room temperature)
2 1/2 cups powdered sugar (sifted)
1/4 cup caramel sauce
1/2 tsp ground cinnamon

For the Garnish:

11/2 cups crushed Cinnamon Toast Crunch cereal
Extra caramel sauce for drizzling
Sea salt (optional, for balance)

Tools Needed

12-cup muffin tin + paper liners
Electric hand or stand mixer
Mixing bowls (medium & large)
Rubber spatula
Piping bag with large star tip
Cupcake corer or paring knife
Cooling rack

Cooking Instructions

Step 1: Prep the Oven and Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, and baking powder until evenly combined. This ensures no clumps of spice remain.

Step 3: Cream the Butter and Sugar
In a large bowl, beat the room temperature butter and brown sugar using an electric mixer on medium-high speed for 3 full minutes. The mixture should be pale and fluffy—this step is key for airy cupcakes.

Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each (about 30 seconds each). Then mix in the vanilla extract.

Step 5: Alternate Wet and Dry
Reduce mixer speed to low. Alternate adding the milk and flour mixture in three additions, beginning and ending with dry. Mix only until just combined—do not overmix.

Step 6: Fill and Bake
Fill each cupcake liner 2/3 full (about 3 tablespoons of batter each). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should gently spring back when pressed. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Create the Caramel Centers
Once cooled, use a cupcake corer or paring knife to remove a small cylinder from the center of each cupcake, about 1 inch deep. Warm the caramel sauce slightly until pourable (not hot), then spoon about 2 teaspoons into each cavity.

Step 8: Make the Frosting
In a large bowl, beat butter on medium speed until creamy (about 2 minutes). Gradually beat in powdered sugar, half a cup at a time, scraping down the bowl as needed. Add caramel sauce and cinnamon, then beat for an additional 3 minutes until fluffy and pipeable.

Step 9: Frost and Garnish
Transfer frosting into a piping bag with a large star tip. Pipe a generous swirl onto each cupcake. Press crushed Cinnamon Toast Crunch gently onto the sides of the frosting immediately after piping. Finish with a caramel drizzle and a pinch of sea salt, if desired.

Why You’ll Love This Recipe

– It’s the perfect mashup of cupcake and churro.

– Gooey caramel centers surprise you with every bite.

– That cereal crunch brings nostalgic joy.

– Easy to prep with mostly pantry staples.

– The cinnamon aroma is cozy and irresistible.

– Great for parties, brunches, or casual snacking.

– Can be prepped ahead and garnished right before serving.

Mistakes to Avoid & Solutions

Overbeating the batter: This leads to dense cupcakes. Mix only until ingredients are just incorporated.

Using cold butter: Prevents proper creaming. Always use room-temperature butter for a light texture.

Hot caramel filling: If it’s too hot, it can melt the cupcake center or frosting. Let it cool slightly before filling.

Skipping the sifting step: Sift powdered sugar to avoid grainy or lumpy frosting.

Crushed cereal falling off: Press cereal onto the frosting immediately after piping while it’s still soft.

Serving and Pairing Suggestions

Serve as a plated dessert with a scoop of vanilla bean ice cream

Perfect for birthday parties, brunch spreads, or bake sales

Pair with a hot latte, chai tea, or cinnamon-spiced hot chocolate

Serve family-style on a dessert platter with other churro-themed treats

Add a drizzle of Mexican chocolate sauce for extra depth

Storage and Reheating Tips

Refrigeration: Store in an airtight container in the fridge for up to 4 days.

Room Temp (Short-Term): Can be kept at room temp for 1 day in a cool area.

Freezing: Freeze unfrosted cupcakes for up to 2 months; thaw before filling and frosting.

Reheating: Gently warm unfilled cupcakes in the microwave for 8–10 seconds to refresh the crumb. Frosting should not be reheated.

FAQs

1. Can I make these cupcakes ahead of time?
Yes! Bake and freeze the cupcakes (unfilled and unfrosted), then thaw and assemble before serving.

2. What’s the best caramel sauce to use?
Use a thick, high-quality store-bought caramel. Look for one with minimal ingredients—cream, butter, sugar, and salt.

3. Can I use a different cereal topping?
Yes, crushed graham crackers or snickerdoodle-flavored cereals also work well.

4. How do I keep the frosting from getting too soft?
If your kitchen is warm, refrigerate the frosting for 10–15 minutes before piping to firm it up.

5. Can these be made gluten-free?
Yes, swap in a 1:1 gluten-free flour blend and check that your cereal and caramel sauce are gluten-free certified.

Tips & Tricks

– Use Ceylon cinnamon for a more floral, less spicy flavor

– Always sift your powdered sugar for lump-free frosting

– Use a piping bag for neater, more professional-looking swirls

– Slightly underbake cupcakes for a moister crumb

– Keep extra cereal topping on hand in case some falls off

Recipe Variations

1. Churro Mocha Cupcakes
Replace 1/4 cup of the milk with strong brewed coffee. Add 1/2 tsp espresso powder to the frosting for a mocha twist.

2. Apple-Churro Cupcakes
Fold 1/2 cup finely diced apple into the batter and add a pinch of nutmeg. Top with cinnamon-apple glaze instead of cereal.

3. Spicy Mexican Hot Chocolate Cupcakes
Add 1/8 tsp cayenne pepper and 2 tbsp cocoa powder to the dry mix. Use a chocolate-caramel filling instead.

4. Vegan Churro Cupcakes
Use vegan butter, plant milk, and egg substitute. Choose vegan caramel sauce and dairy-free cereal topping.

5. Churro Cheesecake Cupcakes
Add a dollop of cheesecake filling before baking. Swirl gently and bake as usual, then skip the filling step.

Final Thoughts

Churro Caramel Crunch Cupcakes are more than just a dessert; they’re a moment. Each bite holds a surprise, from the cinnamon warmth to the creamy caramel pull and that nostalgic cereal crunch. They feel playful, indulgent, and homemade in the best way possible.

While testing this recipe, I realized it wasn’t about perfect piping or gourmet ingredients—it was about that instant joy when someone takes a bite and goes quiet for a moment. That quiet? That’s the sound of a win in the kitchen. If you’re looking to bring joy, nostalgia, and flavor all into one bite-sized treat, this one’s for you. Don’t forget to grab an extra spoonful of caramel—because around here, there’s no such thing as too much.

Churro Caramel Crunch Cupcakes

Print Recipe Pin Recipe

Ingredients

For the Cupcakes:

1½ cups all-purpose flour 85/15 fat content
1 tsp ground cinnamon preferably Ceylon
1½ tsp baking powder 85/15 fat content
½ cup unsalted butter room temperature
¾ cup brown sugar
2 large eggs preferably free-range
½ cup whole milk
1½ tsp pure vanilla extract

For the Filling:

Store-bought thick caramel sauce warmed, high-quality

For the Frosting:

¾ cup unsalted butter room temperature
2½ cups powdered sugar sifted
¼ cup caramel sauce
½ tsp ground cinnamon

For the Garnish:

1½ cups crushed Cinnamon Toast Crunch cereal 85/15 fat content
Extra caramel sauce for drizzling
Sea salt optional, for balance

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.
In a medium bowl, whisk together the flour, cinnamon, and baking powder until evenly combined. This ensures no clumps of spice remain.
In a large bowl, beat the room temperature butter and brown sugar using an electric mixer on medium-high speed for 3 full minutes. The mixture should be pale and fluffy—this step is key for airy cupcakes.
Add the eggs one at a time, beating well after each (about 30 seconds each). Then mix in the vanilla extract.
Reduce mixer speed to low. Alternate adding the milk and flour mixture in three additions, beginning and ending with dry. Mix only until just combined—do not overmix.
Fill each cupcake liner 2/3 full (about 3 tablespoons of batter each). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should gently spring back when pressed. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, use a cupcake corer or paring knife to remove a small cylinder from the center of each cupcake, about 1 inch deep. Warm the caramel sauce slightly until pourable (not hot), then spoon about 2 teaspoons into each cavity.
In a large bowl, beat butter on medium speed until creamy (about 2 minutes). Gradually beat in powdered sugar, half a cup at a time, scraping down the bowl as needed. Add caramel sauce and cinnamon, then beat for an additional 3 minutes until fluffy and pipeable.
Transfer frosting into a piping bag with a large star tip. Pipe a generous swirl onto each cupcake. Press crushed Cinnamon Toast Crunch gently onto the sides of the frosting immediately after piping. Finish with a caramel drizzle and a pinch of sea salt, if desired.