Churro Cupcakes

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

Prep Time

15 minutes

Bake Time

25 minutes

Yields

16 cupcakes

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.

Ingredients


For the Cupcakes

  • 1 ½ cups gluten free flour blend or all-purpose flour
  • ½ cup almond flour
  • 1/2 cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1/4 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 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® Regenerative Organic Powdered Sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

For the topping (optional)

Instructions

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® Regenerative Organic Light Brown 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® Regenerative 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.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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