Churro cupcakes are a deliciously healthy treat. These cinnamon and banana-sweetened cupcakes are rolled in a crunch cinnamon sugar topping for a Mexican churro-like flavor. Serve with cream cheese frosting for a party-perfect cupcake!
It shouldn’t come as a surprise to the readers of fermenting for foodies, that I am not a sweet tooth. However, there are some occasions where a bit of sugar is necessary. Children’s birthday parties happen to be one of those occasions. Most kids would be surprised to bite into an entirely banana-sweetened cupcake.
A Healthier Cupcake
This churro cupcake is my go-to when serving a group of kids. The cupcake is entirely banana-sweetened, quite like how churro batter contains very little sugar.
However, the crunchy cinnamon-sugar topping means that the resulting cupcake can be as sweet (or not sweet) as you want!
Cream Cheese Frosting
I really recommend serving these cupcakes with cream cheese frosting. For a healthier frosting option, try making jam-sweetened cream cheese frosting. It avoids the enormous amount of icing sugar that goes into typical frostings.
Fermented Churro Cupcakes
And since, fermentation is my thing…. why not try fermenting the cupcake batter?! It’s the perfect way to improve the flavor and texture of gluten-free baked goods.
Here’s how to preferment the cupcake batter:
- Fermenting is only recommended for whole-grain gluten-free flour. It won’t work with starchy flour mixes as the flour will be too dry. I recommend using oat or buckwheat flour.
- Mix the flour and the buttermilk (or milk kefir) in a glass bowl or measuring cup. If the mixture appears to be too dry, add up to 1/4 cup of additional buttermilk.
- Cover with a tea towel and leave it to sit out for at least 2 hours and up to 24 hours.
- Follow the rest of the recipe as directed.
These churro cupcakes are rich and buttery with a crunchy cinnamon-sugar coating. Top them with cream cheese frosting for a party-perfect treat!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 36 cupcakes 1x
- Category: Dessert
- Diet: Gluten Free
- 1 1/2 cups of flour (see notes for GF options)
- 1 cup buttermilk
- 1 ripe banana
- 1/2 cup butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 tsp baking soda
- 1/2 teaspoon salt
Crunchy Cinnamon Sugar Coating
- 1/4–1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- Preheat the oven to 350 F and prepare a muffin tin with nonstick liners.
- If you are making gluten-free cupcakes, I recommend mixing the flour and buttermilk together first. It helps to fully hydrate the flour. If you want to presoak and ferment the flour, see the section above for details. All-purpose flour should be added with cinnamon, salt, and baking soda.
- Mash the banana in a large bowl. Stir in the melted butter. Then beat in the eggs, one at a time.
- Add the vanilla extract, buttermilk, and flour. Stir in the salt, baking soda, and cinnamon.
- Divide the batter among the cupcake liners. Bake for 20-25 minutes, until a toothpick, comes out clean.
Crunchy Cinnamon Sugar Coating
- Allow the cupcakes to cool completely before coating.
- Mix the sugar and cinnamon together in a small bowl. The amount of sugar to use will depend on how sweet you want the cupcakes to be. To fully coat the cupcakes in sugar, use 1/2 cup of sugar.
- To coat in cinnamon sugar, first, brush each cupcake with melted butter. Then roll the cupcake in the cinnamon sugar.
- The cupcakes are best if served immediately after coating. Feel free to top with a cream cheese frosting.
- For a classic cupcake, use my gluten-free baking flour blend and don’t preferment the flour. Otherwise, see the section above for details on how to preferment whole grain gluten-free flour (like oat or buckwheat).
- If you want to completely avoid refined sugar for this recipe, coat the cupcakes in sifted date sugar instead of white sugar.