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 cupcakes are incredible cupcakes that will please a crowd and make your stomach happy!
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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.
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 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.
- I include a nut-free option and dairy-free option!
- 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 flours and I can not guarantee the recipe will work if you use other mixes.
- 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.
- Butter - If you are dairy-free you can use non-dairy butter.
- Non-Dairy Milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Vanilla Extract - Use pure vanilla extract and not imitation.
If you love cupcakes as much as we do, don't forget to check out all of my delicious Gluten Free Cupcakes recipes!!
Recipe Step By Step Directions:
Step 1: Add the dry ingredients to a large mixing bowl and use a wire whisk to blend the ingredients together.
To measure your gluten free flour, I recommend using either the spoon method or leveling method.
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.
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.
This is what your cupcake batter should look like.
Step 4: Line your cupcake pan with parchment paper liners. Pour your batter into lined muffin cups. Fill each ¾ 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 up the frosting and pipe it onto the cooled cupcakes. Don't forget to make a batch of my gluten free churros for a cupcake topper!
Tips and Recipe FAQ:
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.
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 cupcakes (or whatever kind of cupcakes you baked), place them on the counter and they will defrost fairly quickly. You can also place them in the fridge overnight too.
Yes, you can make these cupcakes nut-free. Omit the almond flour and add ¼ cup of additional gluten free flour blend.
This post was updated from an older May 2019 post with more information and recipe details.
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! Also try this yummy Arroz Con Leche if you are looking for another Mexican dessert recipe to try.
Crazy Good Gluten Free Churros Cupcakes
For the Frosting
- 2 cups powdered sugar
- ½ cup butter
- 2 tablespoons water
- 1 teaspoon ground cinnamon for dusting
- 2 teaspoon sugar for dusting
- 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 ¾ 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.
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk
- To keep these gluten free cupcakes light and fluffy, do not overmix your batter.
- 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.
- These gluten free churros cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
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