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+ servings

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
4.70 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

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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.