These Gluten-Free Churro Cupcakes feature all the sweet cinnamon sugar goodness you love about churros in a soft, fluffy, easy-to-make cupcake!
Personal Note – If you’ve ever been to Costco you might be familiar with their epic churros! While I’ve never had them, I often drool when I smell that aroma and become envious when my non-gluten-free husband takes a big old bite out of that treat! However, I’m not about to miss out on life’s little pleasures just because I’m gluten-free! And I don’t want you to either! Which is why these little churro cupcakes beauties were created. Now, you and I can have our cake and churros and eat them, too!
Enjoy Two Desserts in One
Churros are one of our guilty pleasure treats. Crisp on the outside and loaded with cinnamon sugar, they’re just so good.
However, they’re not always easy to make gluten-free or eat for that matter. So, we infused all the flavor into cupcakes instead. No standing over a fryer required.
You can easily mix and match toppings to add more texture and switch up the flavor as needed. They’re perfect for graduation parties, summer cookouts, and an any-time treat!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this churro cupcakes recipe. Be sure to scroll down to the recipe card below for the complete details!
Cupcakes
- Gluten-Free 1:1 All-Purpose Flour – Make sure to use a blend with xanthan gum like Bob’s Red Mill gluten–free flour or our homemade gluten-free flour blend. Or, you can substitute gluten-free all-purpose flour (without xanthan gum) plus ½ teaspoon xanthan gum.
- Baking Powder – Make sure it’s fresh, or your cupcakes won’t rise!
- Ground Cinnamon – You can’t have churros without cinnamon!
- Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
- Refined Avocado Oil – Refined coconut oil or melted unsalted butter will also work.
- Fine Cane Sugar – This creates the sweet cinnamon sugar flavor we love about churros and prevents the cupcakes from becoming gritty.
- Eggs – We have not tested this recipe with egg substitutes and can’t guarantee your results if you do. Or you could try adding more cinnamon to our vegan maple cupcakes instead!
- Vanilla Extract – Make sure to use pure vanilla and not imitation varieties!
- Dairy-Free Milk – Any milk such as hemp milk, cashew milk, or almond milk will work.
Cinnamon Coconut Frosting
- Coconut Cream – Make sure to use canned coconut cream, not liquid varieties!
- Powdered Sugar (Confectioners’ Sugar) – Granulated sugar will not work as it does not melt into the mixture.
- Vanilla and Cinnamon – These help enhance the sweetness of the frosting and add extra depth and warmth.
Tips and Tricks for Success
- Use Room Temperature Ingredients. For easy mixing, let your cupcake ingredients come to room temperature before you begin mixing.
- Avoid Overmixing. Along those lines, be careful to combine the cupcake ingredients just until smooth. Continuing to overmix will cause them to become dense and dry.
- Allow Plenty of Time for the Coconut Cream to Chill. Make sure to plan ahead and let your coconut cream solidify in the fridge. If it doesn’t your frosting will be too runny.
How to Make This Churro Cupcakes Recipe
Before you begin, check step one of the frosting instructions, and prepare in advance! Or, swap out the coconut whip for another topping.
Cupcakes
- Prepare. Preheat the oven, and line a cupcake pan with cupcake liners. Then, set it aside.
- Whisk the dry ingredients. Add the flour, baking powder, and salt to a large mixing bowl. Whisk until smooth.
- Mix the wet ingredients. In a second medium bowl, whisk the oil and sugar. Then, add the eggs, and use a stand mixer or hand mixer to beat until smooth.
- Combine all the ingredients. Add the dry ingredients to the bowl of wet ingredients along with the dairy-free milk and vanilla extract. Beat just until smooth.
- Portion. Spoon the cupcake batter into the prepared muffin tins, filling each cup ⅔ of the way full.
- Bake. Transfer the cupcakes to the oven. Bake until they’re fluffy and lightly browned and a toothpick inserted into the center comes out clean.
- Cool. Allow the churro cupcakes to cool slightly in the pan. Then, transfer them to a wire rack to cool completely.
Decorating Tip: Once the cupcakes cool, dip the tops in melted butter or coconut oil. Then, roll them in coconut sugar or brown sugar for extra churro-inspired flavor.
Frosting
- Chill. Place the coconut cream in the back of the fridge for at least 12 to 24 hours to harden.
- Separate. Remove the thickened top portion of the cream from the can, and place it in the bowl of a stand mixer or a mixing bowl. Discard the watery portion.
- Whip. Add the powdered sugar and vanilla to the bowl, and whip until the mixture is light and fluffy.
- Frost. Transfer the frosting to a piping bag, and pipe it on the cupcakes. Or, simply smooth it on top.
Note: If your frosting isn’t firming up as desired, add one to two tablespoons of arrowroot starch, and whip to your desired thickness.
Topping Variations
Not a fan of coconut frosting? No worries! Swap it out with any other topping you like best!
- Skip the frosting, and dip the cooled cupcakes in melted butter or coconut oil. Then, roll them in coconut sugar, brown sugar, or a cinnamon sugar mixture.
- Dust the churro cupcakes with powdered sugar.
- Add a chocolate frosting or chocolate glaze.
- Use maple cream cheese frosting.
- Opt for your favorite store-bought frosting to keep things super easy.
- Add a drizzle of chocolate sauce or caramel sauce.
- If you’re feeling fancy, sprinkle coconut flakes, chocolate shavings, or sprinkles on top.
How to Store
- Store frosted cupcakes in an airtight container in the fridge for up to four days.
- Store unfrosted cupcakes in an airtight container at room temperature for up to four days.
- Freeze frosted or unfrosted cupcakes for two to three months. For the best results, arrange the cupcakes in a single layer in a freezer-safe container.
- Thaw unfrosted cupcakes at room temperature. Or, thaw frosted cupcakes in the fridge overnight.
More of Our Favorite
Gluten-Free Cupcake Recipes
Churro Cupcakes Recipe (Gluten-Free)
- Total Time: 33 to 37 minutes
- Yield: 10 – 12 1x
- Diet: Gluten Free
Description
Make this easy gluten-free churro cupcakes recipe with coconut frosting for a sweet, fluffy cinnamon sugar treat! Dairy-free.
Ingredients
Cupcakes
- 1 ½ cups (210 g) gluten free 1:1 flour
- 1 ½ teaspoons baking powder
- ½ tsp cinnamon
- ½ teaspoon kosher salt
- ⅓ cup refined avocado or coconut oil or melted butter
- ⅔ cup fine cane sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup non-dairy milk, room temperature
- 2 (13.6 oz) cans coconut cream, refrigerated and hardened
- ½ – ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Optional: 1 to 2 Tablespoons arrowroot starch
Cinnamon Sugar Topping: cinnamon sugar mixture (1 Tablespoon cane sugar or granulated sugar + ½ teaspoon cinnamon)
Instructions
Day Before Prep – Check step 1 of the frosting instructions if you’re making the coconut whip recipe.
Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake/muffin pan with paper liners; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a medium-sized mixing bowl or bowl of a stand mixer, whisk together the oil and sugar.
- Add the eggs and beat with a stand mixer or electric mixer at medium speed until combined and smooth, about one minute. Add the dry ingredients, dairy-free milk, and vanilla extract and mix/beat at medium speed for another minute.
- Spoon batter evenly into cupcake liners, about ⅔ full. Place in the oven on the center rack and bake for 20 to 25 minutes or until the center comes clean with a toothpick and cupcakes are very lightly browned. Cool for 5 to 10 minutes in the pan, then transfer cupcakes onto a rack to cool completely before frosting.
- See notes for optional decorating tip!
Frosting
- To prepare the frosting, place the canned coconut cream in the fridge for 12-24 hours to harden.
- Remove the canned coconut cream from the fridge, careful not to shake the can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.
- Add the powdered sugar and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
- If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.
Notes
Substitute Tips – 210 grams gluten free all purpose flour (without xanthan gum) plus ½ teaspoon xanthan gum can be used in place of a 1:1 gluten free flour blend.
Optional Decorating Tip – Once the cupcakes are cooled, dip the top of each in the melted butter or coconut oil, then roll in coconut sugar or brown sugar. Place on a tray or large plate. Repeat for all 10-12 muffins then frost.
Storage Tips – Store cooled and unfrosted cupcakes, wrapped tightly in plastic wrap and then placed in a Ziploc bag, in the freezer for up to one month.
- Prep Time: 15 minutes
- Cook Time: 18 to 22 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cupcake
- Calories: 277
- Sugar: 17.2 g
- Sodium: 85.3 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 31.9 g
- Fiber: 0.7 g
- Protein: 2.6 g
- Cholesterol: 31 mg
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