Christmas Concha Cupcakes
Yields: 12 cupcakes
Prep Time: 25 min
Bake Time: 18–20 min
Total Time: ~45 min
🧁 Ingredients
Cupcake Base
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp cinnamon (optional but very Mexican!)
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp vanilla extract (or 1 tsp vanilla + ½ tsp almond extract)
½ cup whole milk
Optional twist: Add 1 tbsp instant espresso for café de olla flavor
Concha Topping (Sugar Shell)
This is the iconic crunchy topping that makes it look like a concha!
½ cup unsalted butter, softened
⅔ cup powdered sugar
¾ cup flour
1 tsp vanilla extract
Food coloring: red, green, or cocoa powder for Christmas hues
Optional Fillings or Garnish
Dulce de leche or cajeta (for inside)
Whipped cream or buttercream (for serving)
Cinnamon sugar dust or powdered sugar “snow”
👩🍳 Instructions
1. Preheat & Prep
Heat oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners.
2. Make the Cupcake Batter
In a bowl, whisk together flour, baking powder, cinnamon, and salt.
In another large bowl, cream the butter and sugar until fluffy (about 2–3 minutes).
Beat in eggs one at a time, then add vanilla.
Gradually add the dry ingredients and milk, alternating between them, until smooth.
Fill cupcake liners about ¾ full.
⅔ cup powdered sugar
¾ cup flour
1 tsp vanilla extract
Food coloring: red, green, or cocoa powder for Christmas hues
Optional Fillings or Garnish
Dulce de leche or cajeta (for inside)
Whipped cream or buttercream (for serving)
Cinnamon sugar dust or powdered sugar “snow”
👩🍳 Instructions
1. Preheat & Prep
Heat oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners.
2. Make the Cupcake Batter
In a bowl, whisk together flour, baking powder, cinnamon, and salt.
In another large bowl, cream the butter and sugar until fluffy (about 2–3 minutes).
Beat in eggs one at a time, then add vanilla.
Gradually add the dry ingredients and milk, alternating between them, until smooth.
Fill cupcake liners about ¾ full.
3. Make the Concha Topping
In a medium bowl, beat butter, powdered sugar, flour, and vanilla until a dough forms.
Divide into 2–3 bowls and color each (red, green, chocolate, or white).
Roll small balls (about 1 tablespoon each), flatten into discs (like a cookie), and gently place one disc over each cupcake.
Use a knife or concha cutter to gently score shell patterns (curved lines) on the top — don’t cut too deep!
4. Bake
Bake for 18–20 minutes or until a toothpick comes out clean.
Let cool completely on a wire rack.
5. Optional Fill & Decorate
Using a piping tip or knife, fill centers with cajeta or dulce de leche.
Dust with powdered sugar for a “snowy” Christmas look.
Serve with Champurrado or Ponche Navideño for a perfect Mexican holiday dessert pairing.
Divide into 2–3 bowls and color each (red, green, chocolate, or white).
Roll small balls (about 1 tablespoon each), flatten into discs (like a cookie), and gently place one disc over each cupcake.
Use a knife or concha cutter to gently score shell patterns (curved lines) on the top — don’t cut too deep!
4. Bake
Bake for 18–20 minutes or until a toothpick comes out clean.
Let cool completely on a wire rack.
5. Optional Fill & Decorate
Using a piping tip or knife, fill centers with cajeta or dulce de leche.
Dust with powdered sugar for a “snowy” Christmas look.
Serve with Champurrado or Ponche Navideño for a perfect Mexican holiday dessert pairing.
🎁 Tips & Variations
For a chocolate version, replace ¼ cup of flour with cocoa powder.
To make mini concha cupcakes, use mini muffin tins and bake ~12 minutes.
Add a sprinkle of coarse sugar or edible glitter to make them sparkle on dessert tables.
You can freeze them (unfilled) for up to 2 weeks — just add the topping fresh before serving.
For a chocolate version, replace ¼ cup of flour with cocoa powder.
To make mini concha cupcakes, use mini muffin tins and bake ~12 minutes.
Add a sprinkle of coarse sugar or edible glitter to make them sparkle on dessert tables.
You can freeze them (unfilled) for up to 2 weeks — just add the topping fresh before serving.