These Peanut Butter Churro Cupcakes with Coconut Frosting just might be your new favorite flourless dessert! A gluten free cupcake recipe that’s quick to bake with a handle full of simple ingredients then coated with cinnamon sugar. Dairy free option.
Whoopsies. I just ruined the Green Goddess Nourish Bowl vibe with these… Flourless Peanut Butter Churro Cupcakes with Coconut Frosting. Man oh Man I don’t care. It all evens out, right? Seriously, I’ve eaten all these already. Bahaha. Sadly. I gave a few to friends, a couple were eaten by my husband, and hogged the rest (actually I froze some for my safety). I’m not even a sweet tooth person, but these are sweet and savory. Buttery, cinnamony (that’s a word), paleo friendly, and flipping AMAZING.
Sure, I may be tooting my own horn, but ya’ll, this is only my 2nd time to SUCCESSFULLY make a paleo/gluten free type of cupcake. The other 53333008289 times have been just okay. Dry, not sweet, and you know… all that allergy friendly taste that you try to avoid. Unless you count my peanut butter mug cake? Anyway, that has all changed NOW! And yes, you can totally replace the peanut butter with almond butter and make it more Paleo and allergy friendly. Although that’s not my true intention for this recipe.
My intention (my power point focus) is that Peanut Butter mixed in churro cupcakes with coconut frosting is the BOMBDIGITY BOMB. Wanna know my other intention? TO MAKE WITH EASE! I can’t believe I actually made an EASY paleoish cake, I mean a flourless gluten free cupcake recipe. I get excited because that means I get to share it with ALL of you! Hoping it makes your day! Hoping this can be your go to recipe for holidays, brunches, parties, etc. Maybe? I shall remain hopeful, so report back if you try them!
The inspiration behind this churro cupcake recipe!
Raise your hand if you’ve ever walked into Costco and had those Churro sticks frying in the bakery? Um, I have not. I just covett the smell and then drool all over myself wishing they had gluten free churros. My husband the Kiwi (who eats gluten free but doesn’t have a major sensitivity) will gladly grab Costco Churros and eat them right in front of me. I die.. but then I realize it’s probably for the best. Who knows how those are made anyway (or so I tell myself)?
This gluten jealously feeling also makes me determined to recreate my own version. Well, in some way or form. Long story short, I give you my buttery (and peanut buttery), cinnamony (my new favorite word), moist (my least favorite word) coconut creamy, flaky yet soft Flourless Peanut Butter Churro Cupcakes with EASY 2 ingredient Coconut Frosting! Watch out Costco, the churro competition is ON!
That’s my story. Sounds like a pretty logical motive, right?
Okay, copycat Costco churros aside, let me get to the recipe.
Here’s what you need for my flourless churro cupcakes recipe. Don’t worry, I will list the Paleo options too. Capeesh?
- Coconut Cream/Milk (canned) -> stick it in the fridge now for this frosting recipe.
- Banana
- Eggs at room temperature
- Natural Peanut Butter or Almond Butter (creamy no stir) for paleo option. Is it wrong that I actually used the natural peanut butter from Costco? Haha!
- Vanilla
- Loads of Cinnamon
- Baking soda/powder
- REAL Butter (or dairy free butter alternative)
- Honey or Maple Syrup
- Optional Cocoa Powder or Peanut Flour/Powder.
THAT IS IT! You have all that, right? GOOD!
Don’t worry, if you aren’t feeling the churro love, then I have another great gluten free cupcake recipe for you to try. Um.. THE BEST PUMPKIN CUPCAKES by Texanerin. Oh yea! Check out that vegan maple cream cheese frosting. WHOA!
Let’s get rollin….
Flourless Peanut Butter Churro Cupcakes with Coconut Frosting {Paleo Option}
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
Description
Flourless Peanut Butter Churro Cupcakes with Coconut Frosting. Ready in 30 minutes with paleo option included
Ingredients
- 1 cup no stir natural peanut butter or almond butter (creamy)
- 2 large bananas
- 2 eggs, room temperature
- ½ tsp baking powder
- ½ tsp baking soda or cream of tarter
- ⅓ c peanut flour/powder or cocoa powder (either work)
- ¼ – ⅓c honey or maple syrup
- 3 tsp to ½ tablespoon Cinnamon (extra for coating)
- Optional Butter extract or cinnamon extract
- 1 tsp Vanilla extract
- pinch of Salt
- ¼ cup melted butter or coconut oil (or clarified butter/ghee)
- ½ cup Coconut sugar or palm sugar for rolling cupcakes in.
Coconut Frosting:
- 1 or 2 cans coconut milk/cream (equals about 6 oz cream or 13 ounce milk)
- cinnamon (to taste)
- 2–4 tablespoon honey (depending on how sweet you’d like)
- optional peanut butter or almond butter to mix in frosting.
Instructions
- First, you are making the frosting, go ahead and place your coconut cream in fridge to chill for at least 12 hrs. Do this the night before. You will be making this Coconut vegan frosting
- For the cupcakes, preheat oven to 350F. Grease or line a 12 pan muffin pan or cupcake pan. Set aside.
- In a blender or mixer (food processor). Blend your banana and peanut butter or almond butter until mixed and smooth batter is formed. Place in large bowl.
- In a small bowl, whisk or beat your eggs and vanilla.
- Combine your egg mix with your banana and nut butter. Fold in and gently mix your ¼ to ⅓ cup honey, baking powder, baking soda, pinch of salt, and cinnamon. If you are adding cocoa or peanut flour, add it here as well and mix thoroughly until batter is smooth.
- Pour into lined baking pan muffins cups. Filling about ⅔ to ¾ full.
- Place in oven for about 20 minutes.
- While cupcakes baking. Make your Coconut vegan frosting and churro dipping batter.
- For the frosting, follow my coconut frosting recipe. Place your chilled coconut cream (just the solid part) in a bowl. Add in a few teaspoon cinnamon, 2-4 tablespoon honey, optional ½ tablespoon nut butter, and vanilla. Mix on low until creamy. Place in fridge until ready to top cupcakes.
- Take cupcakes out of oven and let cool.
- Next melt your butter or coconut oil in one bowl. Add your ½ cup coconut sugar to another bowl.
- Once the cupcakes are cooled, dip each in the melted butter then roll in coconut sugar. Place on a tray or large plate. Repeat for all 12.
- Spread your frosting onto each cupcake. You can use a pipping bag or simple place frosting in a ziplock bag, cut the corner, and decorate each. Top each with a sprinkle of cinnamon/sugar.
- Storage in fridge until ready to serve. These also freeze well!
Notes
- You will have extra frosting, coconut sugar, and butter.
- PALEO option: Use grass fed butter or coconut oil to coat. Use almond butter instead of peanut butter.
- For FROSTING I always buy 2 cans or more of coconut milk/cream in case one can doesn’t form enough cream after chilling in fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 233
- Sugar: 13.4g
- Sodium: 113mg
- Fat: 15.7g
- Saturated Fat: 5.6g
- Carbohydrates: 20.5g
- Fiber: 2.8g
- Protein: 6.4g
- Cholesterol: 26.7mg
Keywords: flourless cupcakes, churro cupcakes, paleo desserts, gluten free desserts
That’s not to shabby for a cupcake now is it?
Here.. have one.
Have you ever tried Costco Churros? Are they really as good as they smell? Don’t answer that. Instead, just make these flourless Peanut butter Churro Cupcakes and agree with me.
I’m making these tomorrow! I’m going to try subbing sunbutter since I’m allergic to nuts. Any ideas on a frosting without coconut, I’m also allergic :/ Thanks for another yummy recipe!
★★★★★
Hmm…you could try an Aquafaba meringue! You would just need to sweeten it->
https://www.cottercrunch.com/how-to-make-aquafaba-video-tutorial/
These are hands down the BEST Paleo cupcakes I have made and I’ve made a lot! The hubby said, “Oh my gosh! These are incredible!” after his first bite.
I used a 50/50 ratio of peanut butter and almond butter. I also used 3/4 of a jar of Simple Mills vanilla frosting (instead of making my own), added about a tablespoon of peanut butter and a shake or two of cinnamon, whipped with a hand mixer and then piped on top. These are a must for everyone to make!!
oh yay! So glad. And love that frosting too. Simple mills is delicious!
These are SO. FREAKIN. GOOD! I had to make it in a square cake pan as I didn’t realize I didn’t have cups for cupcakes. I still cut and rolled the pieces into the Coconut Palm sugar and added the frosting. Oh my… definitely a favorite and will make again, again and again. 😉
Right? I had to freeze them otherwise I would eat in one sitting. LOL!
When do you add the peanut powder or cocoa powder in the cupcake recipe? Can’t wait to make them.
You can stir it in the batter with the honey and cinnamon at the end. Just make sure the batter is smooth before baking. Does that make sense? Keep me posted
These are AMAZING! So delicious and moist! When I followed the recipe, it wasn’t clear when the peanut or cocoa powder went in so I added it with the honey/maple syrup (Step 5). Glad you’re confirming it’s part of Step 5. Can’t wait to make a vegan version (using ground flaxseed & chia) for my birthday. Thanks again!
Thank you and Maggie’s post for the info!
so glad!
Alright that’s it. I’ve had enough. It’s time for you to move in already and feed me. Pretty please with a locally sourced cherry on top.
On my way!
Peanut butter AND churro flavours?! Um, sign me up right now and I’ll take 3 batches! 😛
you got it!
Hey Lindsay! These look amazing! Can I use clarified butter for this recipe? And also, I’m assuming I should mix up the coconut milk before sticking it in the fridge or does it matter? Will it just separate again?
I listened to you on the Chopped podcast yesterday. Thanks for the insight. (I too am addicted to hummus and guac.)
Hey heather! Yay hummus! haha! Thanks for listening. YOu can totally use clarified butter. I should mention that. And I never mix up the coconut milk. I just stick the can in the fridge. But when you open it after 12-24, there will be a water/milk separation. Sometimes you two cans if you get a faulty can and there is less hardened milk. Then pour cream/milk in a bowl and whip. Does that makes sense?
Could I sub the banana?
Hi Joe! You could try 1/2 c applesauce or yogurt . Might be a different texture and taste though.
Stop. This has to be too good to be true!!! I don’t know why I’ve never thought to combine peanut butter and a churro, but I am so glad somebody did. These look amazing!
Right?? Seriously the best of both worlds
I am sooooo making these!!!! Yummm!
yea! let me know if you nicole!
THESE CUPCAKES. They look so good, and I am utterly intrigued by pb + churro flavors! Beautiful fusion.
my fav too !!
im a sucker for churros + cinnamon combo! i cant believe these are flourless!! yum yum yum
well now I’m glad I can finally have them! haha sorta. churro AMAZINGNESS!
I would call that SUPER HAPPY right there!!!!!!! 🙂
Haha I sure was! Ps have fun st expo west
These look amazing. Normally the texture of gluten free disappoints me, but these look perfect… and so totally delicious!
same here! these were actually flakey and soft. SO SO HAPPY!
My jaw dropped when I read the title of this recipe. You are seriously my food hero.
We love churros… it’s kind of a requirement in San Diego. They sell them at baseball games!
Seriously bro! I almost ate them all at once
Oh SNAP these cupcakes look out of this world!! I LOVE churros… I’m a sucker for anything with cinnamon! 🙂
Me too!! Love love
But seriously?! WHATTTTTT are you doing to me? I could eat that frosting – straight. Which I very well may do…. I have an interesting and tasty honey replacement I could use. So um yeah. Wednesday will be frosted with coconutssssss!
Yea, i did that! whoops. Nah, never whoops!
Holy moly!!! What a creative combo- these sounds delicious!
Thanks Carrie!
SO… who took the big ol’ bite from that cupcake??? ;D
oops!
Oh my! These sound irresistible as in I would probably eat them all lol!
I had to freeze half right away or share them so I would eat all! bahahaha