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4.70 from 13 votes

Because we love churros in our house, I decided it was time to make something fun with the extra churros I had. These gluten-free churros are incredible cupcakes that will please a crowd and make your stomach happy!

A churro cupcake on a cupcake stand.

My son made it through AP Spanish, and we wanted a delicious way to help celebrate one of the toughest classes he has ever taken. We decided to create a Gluten Free Churros recipe. This is one of our favorite Mexican desserts and one that inspired this gluten free cupcake recipe.

I know that, technically, you aren’t supposed to eat cupcakes for breakfast, but these cinnamon roll cupcakes taste so good you can’t help but want to! If you’re going to have a cinnamon cupcake from scratch for breakfast, I promise I won’t tell anyone! 🙂 

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 16, including the frosting.
  • Flour Blend Tested – King Arthur Measure for Measure.
  • Reader Variations: Vegan butter for the frosting to make these dairy-free.
  • Cook Time – 22-25 minutes.

Allergen Information:

The cupcakes are gluten-free, dairy-free, and soy-free. Use dairy-free butter, and the frosting is also dairy-free. There are instructions to make these nut-free. See the Recipe FAQ for measurements.

Halo Cooks posted a cute Reel of her making these cupcakes vegan. She substituted the 2 eggs with carbonated water. She didn’t say how much, but she did say her cupcakes had lovely air pockets and a light crumb. She gave them a rave review! I will come back when she responds to me with the quantity.

Why These Churro Cupcakes Are Great:

  • Bite into one of these gluten free cinnamon cupcakes and fall in love with the fluffy cinnamon buttercream frosting.
  • The real winner is the crispy churro, which is a delicious garnish!
  • These cinnamon cupcakes are elegant enough to serve at a fancy dinner party or wedding but also make wonderful treats for a birthday party or office gathering.

If you love cupcakes as much as we do, don’t forget to check out all of my delicious gluten-free cupcake recipes!!

A gluten free churros cupcake with a mini churro on top.
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

  • Gluten-Free Flour Blend – I tested this recipe using King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I just have not tested other flour blends. If you use a different blend, you may need to tweak the liquid or dry ingredient ratio. This is why flour blends vary so much.
  • Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cupcakes grainy. See the recipe FAQ below to see how to make these cupcakes nut-free.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Baking Powder – Use aluminum-free baking powder.
  • Butter – If you are dairy-free, you can use non-dairy butter.
  • Non-Dairy Milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk.
  • Vanilla Extract – Use pure vanilla extract and not imitation.
Gluten free churros cupcakes on a rack.

Step-By-Step Directions:

A photo of the dry ingredients in a bowl.

Step 1: Add the dry ingredients to a large mixing bowl and use a wire whisk to blend the ingredients. I recommend using either the spoon or the leveling method to measure your gluten-free flour.

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Step 2: Add the wet ingredients to a medium bowl and whisk to blend.

The wet ingredients poured over the dry ingredients.

Step 3: Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix the cupcake batter, or your cupcakes can turn out dense. I do not recommend using a standing mixer for this recipe if you want light and fluffy cupcakes.

The churro cupcake batter in a large bowl.

This is what your cupcake batter should look like.

The churro muffin batter in a muffin tin.

Step 4: Line your cupcake pan with parchment paper liners. Pour your batter into lined muffin cups. Fill each 3/4 deep with batter.

Step 4: Bake the cupcakes at 350º F for 22 minutes until done. Remove from the oven and place on a wire rack to cool.

To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.

Step 5: Mix the frosting and pipe it onto the cooled cupcakes. Don’t forget to make a batch of gluten-free churros for a cupcake topper!

Tips and Recipe FAQ:

Can you make these cupcakes nut-free?

Yes, you can make these cupcakes nut-free. Omit the almond flour and add 1/4 cup of additional gluten free flour blend.

Can churros cupcakes be frozen?

Yes, absolutely, you can freeze gluten free cupcakes! Bake as directed, and then you can either frost them or leave them without frosting. Then, wrap them in plastic and place them in an airtight container.

This will keep them fresh and ready to eat when you are ready. If you choose not to frost them ahead of time, you can add the icing when they have been defrosted.

How do you thaw frozen gluten free cupcakes?

To thaw the cupcakes (or whatever kind of cupcakes you baked), place them on the counter, and they will defrost pretty quickly. You can also place them in the fridge overnight.

A gluten free churros cupcake with a bite taken out.

Reader Adaptations:

Reader Gigi's photo of her baked cupcakes.
Gigi Jr’s photo of her finished churros cupcakes.

Gigi said she “used cream cheese frosting instead of buttercream, and they turned out yummy.”

More Gluten Free Cupcake Recipes:

Crazy Good Gluten Free Churros Cupcakes

Sandi Gaertner
Everyone will love these cinnamon sugar gluten free churros cupcakes. Cinnamon cupcakes topped with gluten free churros
Love this recipe?Give it a star rating!
4.70 from 13 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16
Calories 247 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • ½ cup almond flour * see note
  • ¾ cup sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs
  • ¼ cup coconut oil melted
  • 1 cup almond milk

For the Frosting

  • 2 cups powdered sugar
  • ½ cup butter
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon for dusting
  • 2 teaspoon sugar for dusting

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Pour the cupcake batter into a parchment paper liner layered muffin tin. The batter should go up 3/4 of each muffin cup.
  • Bake for 20-22 minutes.
  • Remove the cupcakes and allow cooling on a cooling rack.
  • In a standing mixer, add the frosting ingredients and whip until creamy.
  • Place the frosting in a piping bag and pipe the frosting onto each cupcake.
  • Sprinkle with cinnamon sugar
  • Top each cupcake with a gluten free churro.

Video

Notes

  1. I have tested this recipe with Cup4Cup and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk
  4. To keep these gluten free cupcakes light and fluffy, do not overmix your batter.
  5. To test for doneness, insert a toothpick into the center of the cupcakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  6. These gluten free churros cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 247kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 36mgSodium: 98mgPotassium: 37mgFiber: 2gSugar: 25gVitamin A: 208IUVitamin C: 1mgCalcium: 53mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older May 2019 post with more information and recipe details.

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12 Comments

  1. These cupcakes look so good! I have two questions:
    Can I make this as a cake instead of cupcakes?
    Do they need to be refrigerated or can they be stored on the counter?

    Thank you!!

    1. Hi Kendall, I typically store things in the refrigerator because gluten free tends to spoil more quickly. I think it has less preservatives? Anyway, you can make a cake with this cupcake batter…I haven’t done that yet so I am unable to tell you how long to bake it. I assume it will depend on the size and depth of your cake pans.

  2. Oh this cinnamony churro goodness wrapped in a cupcake is just what I need right now! These look incredible!

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