Gluten Free Churro Cupcakes begin with a tender cinnamon-sugar cake batter, are topped with a light cinnamon buttercream, and can be filled with chocolate ganache for an extra burst of flavor. These cupcakes capture the crisp-sugary essence of a churro in a soft, gluten-free package—perfect for parties, celebrations, or whenever you want a comforting, cinnamon-forward treat.
Originally posted April 29, 2019. This version includes an updated cupcake recipe, new photos, a video, and refined tips.
Why you’ll love this churro cupcakes recipe
- Simple to prepare with accessible techniques and common equipment.
- Soft, fluffy cupcakes with cinnamon sugar baked into a light crust.
- Creamy cinnamon American buttercream that complements the cake perfectly.
- Tastes like a churro in cupcake form—warm cinnamon and sweet sugar in every bite.
Ingredients you’ll need
* All ingredient amounts and full details are listed in the recipe card below.
The Cupcake
- Butter (or a dairy-free butter alternative) — used for flavor and structure.
- Gluten-free all-purpose flour blend — use a reliable blend formulated for baking for best results.
- Sour cream — adds tenderness and moisture to the crumb.
- Cinnamon and granulated sugar — mixed and sprinkled on the batter before baking to form a lightly crisp, sugary top.
- Eggs — provide lift and stability for fluffy cupcakes.
The Filling
- Dark or semi-sweet chocolate — choose a good-quality bar or chips for smooth, rich ganache.
- Heavy cream — warmed and infused to create the ganache base.
- Optional flavorings: cinnamon sticks (or ground cinnamon) and a pinch of cayenne for subtle warmth.
The Frosting
- Butter (or a quality dairy-free alternative) — the base of the buttercream.
- Powdered sugar — sifted, combined with butter by weight for a balanced sweetness.
- Vanilla and ground cinnamon — for flavoring the buttercream.
Make the cinnamon sugar cupcakes
- Step 1: Preheat oven to 350°F (175°C). Line muffin tins with paper liners. Whisk flour, baking powder, baking soda, and salt in a bowl and set aside.
- Step 2: Cream butter and sugar until light and fluffy, about 4–5 minutes. Add eggs one at a time, beating well after each.
- Step 3: Mix in sour cream and vanilla until combined.
- Step 4: Reduce mixer speed and add dry ingredients gradually. Mix just until incorporated, and fold any remaining streaks by hand.
- Step 5: Scoop batter into liners about ¾ full. Combine ¼ cup sugar with 1 teaspoon cinnamon and sprinkle over tops before baking.
- Step 6: 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.
Make the cinnamon buttercream
- Step 1: Cream butter until smooth. Add powdered sugar and cinnamon in increments, mixing until combined and scraping the bowl as needed.
- Step 2: Beat on medium-high for about 5 minutes until very light and fluffy. Adjust consistency with a little milk or powdered sugar if needed.
Make the chocolate ganache
- Step 1: Warm heavy cream with cinnamon sticks and a pinch of cayenne (optional). Steep off heat for 20–30 minutes, then reheat to just below boiling.
- Step 2: Strain the cream over chopped chocolate, whisk slowly until smooth, then cool until slightly thickened and lukewarm for filling.
Assemble cupcakes
- Step 1: Core the center of each cooled cupcake using a cupcake corer, apple corer, or a small knife, leaving the bottom intact.
- Step 2: Pipe or spoon ganache into each cavity until filled.
- Step 3: Pipe the cinnamon buttercream in a swirl and finish with a light sprinkle of cinnamon sugar.
Churro cupcakes FAQs
Can I use a cream cheese frosting on churro cupcakes?
Yes. Cream cheese frosting works well—add about 2 teaspoons ground cinnamon for that churro flavor.
Do I have to fill the cupcakes with ganache?
No. They are delicious without a filling. If you prefer, dulce de leche or a simple jam can be used instead of ganache.
How do I store churro cupcakes?
Store covered at room temperature for up to 4–5 days. For longer storage, freeze individually wrapped for up to 2 months and thaw overnight in the refrigerator.
More gluten free cupcake recipes
- Gluten Free Hi Hat Cupcakes
- Gluten Free Banana Cupcakes with Peanut Butter and Candied Bacon
- Gluten Free Hostess-Style Cupcakes
- Gluten Free Mexican Chocolate Cupcakes
- Gluten Free Champagne Cupcakes
If you’re planning a Cinco de Mayo spread or just craving something cinnamon-sweet, these Gluten Free Churro Cupcakes are a crowd-pleaser. They balance a tender crumb, crunchy cinnamon-sugar topping, silky ganache (optional), and a creamy cinnamon buttercream—many people will ask you for the recipe.
Gluten Free Churro Cupcakes
Vanilla-based gluten free cupcakes with a cinnamon-sugar crust, cinnamon buttercream, and optional spiced chocolate ganache filling. Makes about 20 cupcakes.
Course: Dessert | Cuisine: Mexican-inspired | Servings: 20 cupcakes
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Author: Kim
Ingredients
Cupcakes
- ¾ cup (170g) butter, at room temperature (or dairy-free alternative)
- 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 + 1 teaspoon cinnamon (for sprinkling)
Ganache Filling (Optional)
- 8 ounces (226g) dark or semi-sweet chocolate
- ⅔ cup (160ml) heavy cream
- 2–3 cinnamon sticks or ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne (optional)
Cinnamon Buttercream
- 3 cups (680g) butter, at room temperature (or dairy-free alternative)
- 6 cups (680g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
For the Cupcakes
- Preheat oven to 350°F (175°C). Line muffin tins with liners.
- Whisk flour, baking powder, baking soda, and salt; set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, scraping the bowl as needed. Mix in sour cream and vanilla.
- Reduce speed and add dry ingredients gradually until combined. Fold any unmixed flour by hand.
- Scoop batter to ¾ full into liners. Combine ¼ cup sugar and 1 teaspoon cinnamon, sprinkle on top. Bake 20–22 minutes. Cool before decorating.
For the Buttercream
- Cream butter and vanilla until smooth. Gradually add powdered sugar and cinnamon. Beat on medium-high for about 5 minutes until light and fluffy.
- Pipe or spread onto cooled cupcakes. Buttercream stores in the refrigerator up to one week or in the freezer 2–3 months.
For the Ganache
- Heat cream with cinnamon sticks and cayenne until bubbles form at the edges. Remove from heat and steep 20–30 minutes. Reheat to just below boiling.
- Strain hot cream over chopped chocolate and whisk slowly until smooth. Cool until lukewarm before filling cupcakes.
Assemble
- Core cupcakes and fill with ganache. Pipe buttercream on top and finish with a sprinkle of cinnamon sugar.
Notes
Cupcakes keep in an airtight container at room temperature for up to 5 days. Freeze individually for longer storage.