Description
Make this easy gluten-free churro cupcakes recipe with coconut frosting for a sweet, fluffy cinnamon sugar treat! Dairy-free.
Ingredients
Cupcakes
- 1 1/2 cups (210 g) gluten free 1:1 flour
- 1 1/2 teaspoons baking powder
- 1/2 tsp cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup refined avocado or coconut oil or melted butter
- 2/3 cup fine cane sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup non-dairy milk, room temperature
- 2 (13.6 oz) cans coconut cream, refrigerated and hardened
- 1/2 - 2/3 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 1/2 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
