Gluten free churro cupcake are a delicious alternative to the real thing, yet they avoid all the trouble involved with deep-frying batter. I like to top these cupcakes with a cinnamon and cream cheese frosting that perfectly compliments crunchy cinnamon sugar exterior.
Fermented Gluten Free Cupcakes
Since, fermentation is my thing… this recipe includes options for a fermented cake batter and probiotic cream cheese frosting; however, there is nothing healthy about this cupcake. Churros and sugar go together, while I usually avoid sugar, I didn’t in this case. However, it is possible to skip the sugar altogether by using date sugar in the cupcake and skipping the cinnamon sugar coating.
- Cake Ingredients
- 3 cups of GF flour mix
- 1½ cups cultured dairy (see notes)
- 1 cup butter, room temperature
- ¾ cup sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ tsp baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- Crunchy Cinnamon Sugar Coating
- 4 tablespoons butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Cultured Cheese Frosting
- 1 cup cream cheese softened
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2-3 cups confectioners' sugar
- Prefermenting isn't necessary, however, it greatly improves the texture of gluten free baked goods. To preferment, mix together flour and cultured dairy in a glass container, and leave it on the counter, covered with a tea towel for 4-24 hours.
- Cream butter and sugar together, then beat in the eggs, one at a time. Stir in vanilla.
- Mix in pre-fermented flour mix. Prefermenting will make it every sticky. Don't be afraid to mix well.
- Stir in the remaining cake ingredients (salt, baking soda and cinnamon).
- Spoon into cupcake liners. Bake at 350 F for 20-30 minutes.
- Allow to cool completely. Then brush each cupcake with the melted butter and roll in a mixture cinnamon and sugar (for the crunchy topping).
- Cream Cheese Frosting
- To make the frosting, work the cream cheese with a spoon or fork until it is soft and smooth. Mix in cinnamon and vanilla.
- Then slowly add in icing sugar until you have a good frosting consistency.
- Store the frosting in the fridge until ready to use. Then add a small dollop on each cupcake right before serving.
- I like my gluten free baking flour mix; however, this recipe would also work with all-purpose wheat flour, just skip the prefermenting.
- Typically, cultured buttermilk is used for cultured dairy in this recipe, however, sour cream, milk kefir or yogurt would all work as well.
- The frosting works best with soft cream cheese. Try using homemade cream cheese or pressed kefir cheese.
- If you want to avoid the sugar in this recipe, switch the sugar in the cupcakes with date sugar, skip the crunchy sugar coating, and use my sugar-free cream cheese frosting instead.