Gluten free churro cupcakes 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.
Gluten Free Churro Cupcakes
These Cinco de Mayo gluten free churro cupcakes are a rich, buttery cupcake with a crunchy cinnamon-sugar coating. Top them with cinnamon cream cheese frosting for a delicious treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 36 cupcakes 1x
- Category: Dessert
- Cuisine: Gluten Free
- 3 cups of gluten free baking flour mix
- 1 1/2 cups buttermilk
- 1 cup butter, room temperature
- 3/4 cup sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
Crunchy Cinnamon Sugar Coating
- 4 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cultured Cheese Frosting
- 1 cup cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2–3 cups confectioners’ sugar
- Prefermenting isn’t necessary for this cupcake, 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.
- When you are ready to bake, cream the 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, this is a GF baked good, so mixing won’t develop a gluten structure!
- Stir in the 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 flour mix. This recipe can also be made with all-purpose wheat flour, just skip the fermenting.
- Typically, cultured buttermilk is used for cultured the dairy in this recipe, however, sour cream or yogurt would work as well.
- If you want to avoid the sugar in this recipe, switch the sugar in the cupcakes with date sugar (affiliate link,) skip the crunchy sugar coating, and use my sugar-free cream cheese frosting instead.
Keywords: cupcakes, churro, gluten free, Cinco de Mayo, cake, spring, summer, celebration