Gluten-Free Churro Cupcakes Recipe with Cinnamon Sugar Topping

Gluten Free Churro Cupcakes begin with a cinnamon-sugar cake batter, topped and filled to recreate the classic churro experience. Each cupcake is finished with a light cinnamon buttercream and optional chocolate ganache filling for an extra layer of indulgence.

This recipe was originally posted on April 29, 2019 and has been updated with an improved cupcake recipe, new photos, a video, and additional tips.

Why you’ll love this churro cupcakes recipe

• Simple to prepare with common baking techniques
• Soft, fluffy cupcakes with cinnamon-sugar baked into the top
• Light and flavorful cinnamon American buttercream
• Deliciously reminiscent of a classic churro

Ingredients you’ll need

*All ingredient amounts are listed in the recipe card below.

The Cupcake

• Butter — gives richness and structure. Substitute a dairy-free butter alternative if needed.
• Gluten-free all-purpose flour blend — a homemade blend is recommended for best results, though some store-bought blends may work.
• Sour cream — helps keep the cupcakes tender and moist.
• Cinnamon and sugar — a cinnamon-sugar mixture is sprinkled on top of each filled liner before baking to create a crisp, churro-like crust.
• Eggs — provide structure and lift for a fluffy crumb.

The Filling

• Chocolate — use a good quality dark or semi-sweet chocolate for the ganache; higher-quality chocolate yields a smoother, richer filling.

The Frosting

• Butter — the base of a classic American buttercream; substitute a dairy-free butter alternative if required.
• Powdered sugar — sifted into the butter; this recipe balances the sweetness for a pleasant, not overpowering, buttercream.
• Cinnamon and vanilla — add the signature churro flavor to the frosting.

Make the cinnamon-sugar cupcakes

1. Step 1: Whisk together the dry ingredients (flour blend, baking powder, baking soda, salt) and set aside.

2. Step 2: Cream the butter and sugar together until light and fluffy, about 4–5 minutes.

3. Step 3: Add the eggs one at a time, beating well after each addition.

4. Step 4: Mix in sour cream and vanilla until smooth.

5. Step 5: Reduce the mixer speed and add the dry ingredients gradually, mixing just until combined.

6. Step 6: Scoop batter into lined muffin tins about 3/4 full. Combine 1/4 cup sugar with 1 teaspoon ground cinnamon and sprinkle over each cupcake before baking. Bake 20–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the cinnamon buttercream

1. Step 1: Cream the butter until light. Add powdered sugar and ground cinnamon in increments, mixing until combined.

2. Step 2: Increase the mixer speed and beat for about 5 minutes until the buttercream is very light in color and fluffy. Pipe or spread on cooled cupcakes.

Make the chocolate ganache

1. Step 1: Warm heavy cream with cinnamon sticks and a pinch of cayenne (optional) until it reaches a simmer. Remove from heat and let steep 20–30 minutes to infuse flavor. Reheat until just below boiling if needed.

2. Step 2: Strain the hot cream over chopped chocolate, discard the cinnamon sticks, and whisk until smooth. Allow the ganache to cool until slightly warm before using to fill the cupcakes.

Assemble cupcakes

1. Step 1: Core the center of each cooled cupcake using a cupcake corer, apple corer, or a small knife, taking care not to cut through the bottom.

2. Step 2: Fill each cavity with the cooled ganache using a piping bag or small spoon.

3. Step 3: Pipe or spread the cinnamon buttercream on top of each cupcake and finish with a light sprinkle of cinnamon sugar.

Churro cupcakes FAQs

More gluten free cupcake recipes

• Gluten free hi hat cupcakes
• Gluten free banana cupcakes with peanut butter and candied bacon
• Gluten free hostess with the mostest cupcakes
• Gluten free Mexican chocolate cupcakes
• Gluten free champagne cupcakes

If you want a show-stopping treat for Cinco de Mayo or whenever you crave something special, these Gluten Free Churro Cupcakes deliver. Soft cinnamon-sugar cupcakes, a silky cinnamon buttercream, and optional ganache filling make them irresistible.

Gluten Free Churro Cupcakes

Course: Dessert

Cuisine: Mexican

Keyword: churro cupcakes, Gluten Free

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 20 cupcakes

Author: Kim

These gluten free churro cupcakes are vanilla-based cakes with a cinnamon-sugar crust and a light cinnamon buttercream — perfect for celebrations or an everyday treat.

Ingredients

Cupcakes:

• ¾ cups (170g) butter, at room temperature
• 1½ cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1¼ cups (300g) sour cream
• 2 cups (280g) gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup (50g) granulated sugar (for sprinkling)
• 1 teaspoon ground cinnamon (for sprinkling)

Ganache Filling (Optional):

• 8 ounces (226g) dark or semi-sweet chocolate
• ⅔ cup (160ml) heavy cream
• 2-3 whole cinnamon sticks (or ½ teaspoon ground cinnamon)
• ⅛ teaspoon ground cayenne pepper (optional)

Cinnamon Buttercream:

• 3 cups (680g) butter, at room temperature
• 6 cups (680g) powdered sugar, sifted
• 2 teaspoon vanilla extract
• 2 teaspoon ground cinnamon

Instructions

For the Cupcakes:

• Preheat the oven to 350°F. Line muffin tins with paper liners. This recipe yields about 20 cupcakes depending on how full you fill the liners.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
• In a stand mixer or large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Scrape the bowl as needed. Mix in sour cream and vanilla until just combined.
• Reduce mixer speed and add the dry ingredients in batches, mixing until just combined. Fold any remaining dry bits by hand.
• Scoop batter into liners to about ¾ full. Combine ¼ cup sugar with 1 teaspoon cinnamon and sprinkle on top of each cupcake. Bake 20–22 minutes or until a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For the Buttercream:

• Cream butter and vanilla until smooth. Gradually add powdered sugar and cinnamon, mixing until incorporated. Scrape the bowl, then beat on medium-high for about 5 minutes until very light and fluffy.
• Pipe or spread the buttercream onto cupcakes. Store buttercream in a sealed container up to one week in the refrigerator or freeze for 2–3 months. Thaw overnight in the refrigerator before bringing to room temperature.

For the Ganache:

• Add cinnamon sticks and cayenne to the heavy cream in a small saucepan. Heat over medium-low until bubbles form around the edges. Remove from heat and steep 20–30 minutes, then reheat to just below boiling.
• Strain the hot cream over the chocolate and discard the cinnamon sticks. Whisk gently until the ganache is smooth and fully combined.
• Pour ganache into a piping bag and let cool until lukewarm before filling cupcakes.

Assemble Cupcakes:

• Core the center of each cooled cupcake using a corer or small knife, leaving the bottom intact.
• Fill each cupcake with ganache using a piping bag or spoon.
• Pipe a swirl of cinnamon buttercream on top and finish with a light dusting of cinnamon sugar.

Notes

Cupcakes keep well in an airtight container at room temperature for up to 5 days. For longer storage, freeze individually wrapped for up to 2 months and thaw in the refrigerator.