Get ready for Cinco de Mayo with these wonderful gluten free churro cupcakes! They’re vanilla cakes with a cinnamon-sugar crust and a luxurious cinnamon buttercream. Fiesta time!!
We used to live in Spain when I was very little (my dad was in the Navy). Although I don’t remember much, my mom said there were big cauldrons of oil on the street corners where people would fry churros. One thing my mom remembers is that these churros weren’t very sweet at all. The chocolate sauce probably made them sweeter, but the churros in and of themselves were just a fried dough. I’m pretty sure Spain was where they originated, but I could be totally wrong about that so don’t quote me. Lol! At some point, the churro became one of Mexico’s most well known treats.
How I Came Up With This Recipe
I have to say that SO MANY of my recipes and knowledge come from classes I’ve taken on Bluprint. And I have to give credit where credit is due. Right now, they’re having a special that will allow you to try a month of Bluprint for only $1!!! That is such an outstanding deal, you really shouldn’t pass it up. Click here to start your trial now.
The class I took to learn how to make these cupcakes was The Perfect Cupcake by Jennifer Shea. Jennifer is the owner of the famous west coast Trophy Cupcakes. In the class, she shares many of her recipes and techniques for making the best cupcakes, and I love ALL of them!
After making the simple vanilla cupcake batter, sprinkle each with a cinnamon sugar mixture before baking. The cinnamon mixture bakes up kind of crackly, which I just love! Top with a light and fluffy cinnamon buttercream and a little pie crust “cookie.” The swirl on top of these gluten free churro cupcakes is Trophy Cupcake’s signature “Trophy wave” that Jennifer Shea teaches how to do. I love that it’s a little different from the norm.
If you’re looking for that special something to go with your Cinco de Mayo spread, look no further than these gluten free churro cupcakes! You’ll be asked for the recipe, I guarantee it.
Gluten Free Churro Cupcakes
- 2 3/4 cups (400 g) gluten free flour blend (I use Kim’s gluten free flour blend)
- 2 tbsp (16 g) cornstarch
- 2 tsp baking powder
- 1 1/4 tsp salt
- 1 cup milk
- 1/2 cup plus 3 tbsp half & half
- 1 tbsp vanilla extract
- 1 cup (225 g) butter, at room temperature
- 2 3/4 cups (550 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 3 cups (680 g) butter, at room temperature
- 6 cups (680 g) powdered sugar, sifted
- 2 tsp vanilla extract
- 1-2 tsp cinnamon (add 1 tsp and then taste before adding more)
FOR THE CUPCAKES:
- Preheat oven to 350 degrees. Combine flour, cornstarch, baking powder, and salt in medium bowl and set aside. Combine milk, half & half, and vanilla extract in liquid measuring cup and set aside.
- Cream butter and sugar on low until well combined. Increase speed to medium and continue to cream for about 4-5 minutes, or until light and fluffy. Reduce speed to low and add eggs, one at a time, beating well after each. Scrape sides and bottom of mixing bowl.
- With mixer on low speed, add 1/3 of flour mixture followed by 1/2 of liquid mixture. Continue with 2nd third of flour and last half of liquid, followed by final 3rd of flour. Don’t overmix.
- Allow batter to sit for about 15 minutes. Line muffin cups with cupcake liners and fill 3/4 full. Mix together cinnamon and 1 tbsp sugar and sprinkle about 1/2 tsp over each cupcake. Bake for about 27-30 minutes, or until cake springs back when lightly touched.
- Cool in pan for about 5 minutes, and then remove to wire rack to cool completely before frosting.
FOR THE BUTTERCREAM:
- Using beater blade, cream butter until smooth. Slowly add powdered sugar, one cup at a time, until well blended. Stop mixer and scrape down sides and bottom of bowl. Turn mixer up to medium high or high and continue to beat for about 5 minutes, or until very light in color and fluffy. Add vanilla and 1 tsp cinnamon, and taste. If a stronger cinnamon flavor is desired, add another tsp cinnamon.
- Pipe or spread on cupcakes as desired. Buttercream will keep in sealed container for about one week in refrigerator, or 2-3 months in freezer. If frozen, defrost in refrigerator overnight before allowing to come to room temperature.
Recipe adapted from Jennifer Shea’s class The Perfect Cupcake on Bluprint.
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