Cinnamon Churro Cupcakes

Love churros? Try this easy take on the popular fried-dough snack. These churro cupcakes, bursting with crunchy cinnamon sugar goodness and topped with a fluffy vegan buttercream, are nothing short of incredible.

  • 12 servings
  • 15 mins prep, 20 mins cook 35 mins total
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  • ⅔ cup nondairy milk
  • ⅔ cup pure maple syrup
  • ⅓ cup organic sunflower oil
  • 1 tsp apple cider vinegar
  • ½ tsp pure vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt


  • 2 tbsp cane sugar
  • ½ tsp ground cinnamon


  • ½ cup non dairy butter
  • 2 ½ cups icing sugar
  • 1 tsp pure vanilla extract
  • Non dairy milk, if needed


  1. Preheat the oven to 350F and line a cupcake pan with 12 paper liners.
  2. In a medium mixing bowl, whisk together the milk, maple syrup, oil, vinegar, and vanilla.
  3. In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Pour the milk mixture into the bowl with the flour mixture and stir gently until well combined.
  4. Scoop the batter evenly among the paper liners in the pan. To make the topping, stir together the cane sugar and cinnamon in a small bowl and sprinkle over the batter. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow to cool before frosting.
  5. To make the frosting, beat the butter until fluffy using a stand mixer or hand mixer. Add the icing sugar, 1/2 cup at a time, beating until incorporated. Add the vanilla and milk, if needed, and continue to beat for 2 to 5 more minutes until light and fluffy.