Mexican Street-Style Funnel Cake with Cinnamon Sugar
A festive twist on classic funnel cake, dusted with cinnamon sugar and served warm for a crunchy, sweet treat. This mexican-inspired desserts ready in about 25 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup whole milk milk
- 1 large egg
- 1 tsp vanilla extract
- for frying, about 4 cups vegetable oil
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar
Instructions
- Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until combined.
- Step 2: In a separate bowl, whisk 3/4 cup whole milk, 1 large egg, and 1 tsp vanilla extract until smooth. Pour the wet ingredients into the dry and whisk until a smooth batter forms without lumps.
- Step 3: Heat about 4 cups vegetable oil in a deep frying pan or pot to 375°F (190°C), using a candy or deep-fry thermometer to maintain temperature.
- Step 4: Pour batter into a squeeze bottle or piping bag. Squeeze the batter into the hot oil in circular, overlapping motions to form a lacy funnel cake about 6 inches in diameter. Fry for 2-3 minutes per side until golden brown and crispy.
- Step 5: Remove with a slotted spoon and drain on paper towels. In a small bowl, mix 1/2 cup powdered sugar with 1 tsp ground cinnamon. Dust the hot funnel cakes generously with the cinnamon sugar and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Street-Style Funnel Cake with Cinnamon Sugar take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mexican Street-Style Funnel Cake with Cinnamon Sugar?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mexican Street-Style Funnel Cake with Cinnamon Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mexican Street-Style Funnel Cake with Cinnamon Sugar for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mexican Street-Style Funnel Cake with Cinnamon Sugar?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
