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    Home » Recipes » Cupcakes Recipes

    Crazy Good Gluten Free Churros Cupcakes

    Published: May 3, 2022 · Modified: May 6, 2022 by Sandi Gaertner · 10 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    a gluten free churros cupcake with a mini churro on top
    Jump to:
    • Why These Churro Cupcakes Are Great:
    • Ingredient Notes:
    • Recipe Step By Step Directions:
    • Tips and Recipe FAQ:
    • Reader Adaptations:
    • Recipe
    • Community

    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!
    a gluten free cupcake with small gluten free churros next to it.

    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 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.
    gluten free churros cupcakes on a rack

    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:

    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 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.

    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.

    churro cupcake batter in a large bowl

    This is what your cupcake batter should look like.

    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 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:

    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 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 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.

    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 fairly quickly. You can also place them in the fridge overnight too.

    Can you make these cupcakes nut-free?

    Yes, you can make these cupcakes nut-free. Omit the almond flour and add ¼ cup of additional gluten free flour blend.

    a gluten free churros cupcake with a bite taken out

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

    Reader Adaptations:

    Gigi Jr's photo of her finished churros cupcakes.

    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.

    • Gluten Free Lemon Cupcakes with Lemonade Icing
    • The Best Gluten Free Chocolate Cupcakes
    • Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting
    • Creamy Gluten Free Frosting Recipe + Tips

    Recipe

    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
    4.56 from 9 votes
    dairy free allergen icon
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    Prep Time 20 mins
    Cook Time 22 mins
    Total Time 42 mins
    Course Gluten Free Dessert Recipes
    Cuisine American
    Servings 16
    Calories 247 kcal

    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
    • ⅛ 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 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.

    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.

    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.

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    Reader Interactions

    Comments

    1. Kendall

      April 15, 2021 at 2:54 pm

      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!!

      Reply
      • Sandi Gaertner

        April 16, 2021 at 9:53 am

        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.

        Reply
    2. Karen

      November 24, 2019 at 10:58 am

      Can I use regular milk? Can I use vegetable oil as a substitute for the coconut oil (allergies)?

      Reply
      • Sandi Gaertner

        November 24, 2019 at 12:24 pm

        Hi Karen, regular milk would be fine. I assume the vegetable oil will too but different oils will impart a different flavor so use the lightest oil possible.

        Reply
    3. Laura

      June 04, 2019 at 2:46 pm

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

      Reply
      • Sandi Gaertner

        June 04, 2019 at 6:09 pm

        Thank you 🙂

        Reply
    4. Kelly Tomlinson

      May 21, 2019 at 10:39 am

      What a genius way to integrate churros!

      Reply
      • Sandi Gaertner

        May 21, 2019 at 10:00 pm

        thank you so much Kelly!

        Reply
    5. Renee Goerger

      May 21, 2019 at 9:14 am

      These are incredible! I get all my dessert craving covered in one place!

      Reply
      • Sandi Gaertner

        May 21, 2019 at 10:17 am

        Thank you so much Renee 🙂

        Reply

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