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Gluten Free Churro Cupcakes with Cinnamon Sugar Topping

A gluten free churro cupcake cut in half showing the moist, crumbly texture and cinnamon sugar topping.
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Make these delicious gluten free churro cupcakes for a comforting, familiar dessert that everyone can enjoy. This recipe delivers the classic cinnamon sugar flavor in an easy-to-bake cupcake format.

Ingredients

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  • 1 3/4 cups gluten free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice, rested 5 minutes)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating
  • 1/2 cup powdered sugar for glaze (optional)
  • 2 tablespoons milk for glaze (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten free all-purpose flour blend, baking soda, salt, and 1 teaspoon of ground cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and 1 cup of granulated sugar using an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk and applesauce.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cupcakes cool slightly, prepare the cinnamon sugar coating. In a shallow dish, mix the 1/2 cup granulated sugar and 2 tablespoons of ground cinnamon.
  10. Once the cupcakes are cool enough to handle (about 10 minutes out of the oven), gently dip the tops of each cupcake into the cinnamon sugar mixture, ensuring a good coating.
  11. If making the optional glaze, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Drizzle lightly over the coated cupcakes.
  12. Let the gluten free churro cupcakes cool completely before serving.

Notes

  • For a dulce de leche filling, use a piping tip to core the center of the cooled cupcakes and fill with store-bought or homemade dulce de leche before glazing.
  • If your gluten free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • You can make these dairy free by substituting the butter with a solid dairy-free baking stick and using a dairy-free milk alternative for the buttermilk and glaze.

Nutrition

Find it online: https://kingscook.com/gluten-free-churro-cupcakes/