Crazy Good Gluten Free Churros Cupcakes

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Because we love churros in our house, I decided it was time to make some delectable gluten free churros cupcakes! These sweet and moist cupcakes will please a crowd and make your stomach happy!

Bite into a luscious gluten free cinnamon cupcake that is fluffy and is topped with cinnamon buttercream frosting. The real winner is the crispy churro that 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 Cupcakes recipes!!

Click for Table of Contents:

• Are gluten free cupcakes good?
• Can cupcakes be frozen?
• Instructions:
• How can you tell when they are done baking?
• Reader adaptations:
• 📋 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! 🙂 

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.

If you can’t get enough cinnamon desserts you really need to try these:

• Gluten Free Blood Orange Cinnamon Streusel Muffins
• Gluten Free Cinnamon Crumb Cake
• Paleo Apple Cinamon Donuts With Honey Nectar
• Gluten Free Cinnamon Rolls

I thought I would take some time to answer some of the most common questions I get from my readers (thank you, by the way, I couldn’t do any of this without you) that aren’t sure about gluten free baking. You can also check out my  Gluten Free Pantry to see what I use for all of my gluten free baking!

Are gluten free cupcakes good?

Of course, gluten free cinnamon cupcakes are scrumptious! Especially, these gluten free churros cupcakes! Depending on the gluten free flour that you use, sometimes the baked goods will have a slightly nutty flavor or a sweet flavor. 

Plus, when you bake gluten free products in your home, you know exactly what goes in them. You aren’t getting overly processed foods with high amounts of preservatives and other unhealthy ingredients.

Can 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 wrap and then place them in an airtight container.

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

To thaw the gluten free churro cupcakes (or whatever kind of cupcakes you baked), place them on the counter and they will defrost fairly quick. You can also place them in the fridge overnight too.

Trust me, there is a lot to learn, and you are going to be able to make the most amazing desserts ever once you get the hang of it. If you have other questions, please reach out to me because I love helping out!

Instructions:

Add the dry ingredients to a bowl and whisk to blend. In another bowl, add the wet ingredients and whisk to blend.

I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.

As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.

Pour the wet ingredients into the dry ingredients and mix.

This is what your cupcake batter should look like.

Pour your batter into paper-lined muffin cups. Fill each 3/4 deep with batter. Bake at 350 degrees for 22 minutes until done.

How can you tell when they are done baking?

You can test if they are done by inserting a toothpick into a cupcake. If the toothpick comes out clean, they are ready. If there is batter or crumbs on the toothpick it needs to bake a little longer.

Reader adaptations:

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

Looking for even more scrumptious gluten free cupcakes? Take a peek at these!

• Gluten Free Mocha Cupcakes With Mocha Buttercream Frosting
• Easy Gluten Free Lemon Filled Cupcakes
• Mini Gluten Free Champagne Cupcakes
• Gluten Free Carrot Cake Cupcakes With Cream Cheese Frosting

I would be grateful if you shared this post :-)