Flourless Peanut Butter Churro Cupcakes with Coconut Frosting just might make your day! A flourless cupcake recipe that’s easy to make, oh so sweet and buttery, and even has a paleo recipe option. Cinnamon sugar and peanut butter fans will be happy. Our taste buds will be happy. Baking delicious gluten free cupcakes in less than 30 minutes will make everyone happy!
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!
Now that you know that my intention wasn’t to ruin your “healthy eating” focus, let’s talk about the story behind churro cupcakes.
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 covet 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.
- 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!
- 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….Print
Flourless Peanut Butter Churro Cupcakes with Coconut Frosting. Ready in 30 minutes with paleo option included
- 1 cup no stir natural peanut butter or almond butter (creamy)
- 2 large bananas
- 2 eggs, room temperature
- 1/2 tsp baking powder
- 1/2 tsp baking soda or cream of tarter
- 1/3 c peanut flour/powder or cocoa powder (either work)
- 1/4 – 1/3c honey or maple syrup
- 3 tsp to 1/2 tbsp Cinnamon (extra for coating)
- Optional Butter extract or cinnamon extract
- 1 tsp Vanilla extract
- pinch of Salt
- 1/4 cup melted butter or coconut oil (or clarified butter/ghee)
- 1/2 cup Coconut sugar or palm sugar for rolling cupcakes in.
- 1 or 2 cans coconut milk/cream (equals about 6 oz cream or 13 ounce milk)
- cinnamon (to taste)
- 2-4 tbsp honey (depending on how sweet you’d like)
- optional peanut butter or almond butter to mix in frosting.
- 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 1/4 to 1/3 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 2/3 to 3/4 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 tsp cinnamon, 2-4 tbsp honey, optional 1/2 tbsp 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 1/2 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!
- 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.
- 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. Gluten Free Cupcakes with Coconut Frosting is the way to go!