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Churro Cupcakes

churro cupcake

These fluffy gluten-free cinnamon spiced cupcakes are topped with luscious vanilla buttercream and a drizzle of caramel. Made with Florida Crystals® Organic Light Brown Raw Cane Sugar, these cupcakes fit the bill for any serious cinnamon lover.

Prep Time
Bake Time
churro cupcake
sara haven
Meet the Chef: Sara Haven

Sara is a certified nutritionist who prides herself on crafting easy, healthy meal ideas to make your mealtime feasible and enjoyable! From savory dinner time meals to sweet delectable desserts, she has created recipes that are fitting for every occasion.

16 cupcakes
For the Cupcakes
  • 1 ½ cups gluten free flour blend or all-purpose flour
  • ½ cup almond flour
  • 1/2 cup Florida Crystals® Light Brown Raw Cane Sugar
  • 1/4 cup Florida Crystals® Organic Raw Cane
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs
  • ¼ cup coconut oil melted
  • 1 cup almond milk
For the frosting
  • 4 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups Florida Crystals® Organic Powdered Sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
For the topping (optional)
To make the cupcakes

Step 1
Preheat the oven to 350º F. In a large bowl, add the gluten free flour blend or all-purpose flour, almond flour, Florida Crystals® Light Brown Raw Cane Sugar, Florida Crystals® Raw Cane Sugar, ground cinnamon, baking powder, and salt then whisk to blend.

Step 2
In a smaller bowl, add pure vanilla extract, almond extract, eggs, coconut oil melted, almond milk then whisk to blend. Pour the wet ingredients into the dry ingredients and mix.

Step 3
Spoon cupcake batter into a parchment paper liner layered 24-muffin tin until 16 cups are filled. The batter should fill ¾ of each muffin cup. Bake for 20-22 minutes. Remove the cupcakes and cool on a cooling rack.

To make the frosting and topping

Step 1
Cream the butter and cream cheese together in a large bowl. Add the Florida Crystals® Organic Powdered Sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Add vanilla and beat the mixture well, until light and fluffy. 

Step 2

Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of vegan caramel fondue, if desired.