Conchas Cupcakes Recipe

Conchas Cupcakes Recipe

If you love the classic Mexican conchas, you’re in for a treat with these delightful Conchas Cupcakes. Combining the soft, fluffy texture of a cupcake with the sweet, crunchy topping of a concha, these cupcakes are a fusion of two beloved baked goods. Perfect for a special occasion or just to satisfy your sweet tooth, these Conchas Cupcakes are sure to impress!


For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Concha Topping:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Food coloring (optional, for the traditional look)
  • Cinnamon (optional, for extra flavor)



  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 2-3 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
  5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Concha Topping:

  1. Prepare Topping Dough: In a medium bowl, beat the butter and sugar together until creamy. Add the flour and vanilla extract, mixing until a dough forms. If desired, divide the dough and add food coloring to create the traditional look of conchas.
  2. Shape Topping: Divide the dough into 12 equal portions. Roll each portion into a ball and flatten into a disk. If using cinnamon, you can sprinkle a bit on top of each disk.
  3. Top Cupcakes: Place a dough disk on top of each cooled cupcake, gently pressing down to adhere.
  4. Score the Topping: Using a knife, gently score the topping to create the characteristic concha pattern. Be careful not to cut too deeply.
  5. Bake Again: Place the cupcakes back in the oven for about 5 minutes to set the topping. Watch closely to prevent the topping from browning too much.

Serve and Enjoy!

Your Conchas Cupcakes are now ready to enjoy! These cupcakes are best served fresh but can be stored in an airtight container at room temperature for up to three days. Share them with friends and family, and enjoy the delicious combination of soft, fluffy cupcakes and sweet, crunchy concha topping.


Easy Way Method 2


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