Imagine biting into a cupcake that transports you straight to the vibrant streets of Mexico, with a perfect blend of cinnamon-sugar magic and gluten-free goodness! These Churro Cupcakes are not just a dessert; they're a culinary adventure that will make your taste buds dance and your dietary restrictions disappear. Whether you're gluten-sensitive or simply a dessert enthusiast, this recipe promises to revolutionize your baking game with its irresistible combination of traditional churro flavors and modern cupcake creativity.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 12 cupcakes
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/2 cup butter, melted
- 4 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease the cups with non-stick spray to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, sugar, baking powder, cinnamon, and salt. Whisk the dry ingredients together until they are well blended and free of lumps.
- In another bowl, beat the eggs and then add the melted butter. Mix well until the ingredients are fully combined and smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full. This will allow room for the cupcakes to rise while baking.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the churro topping. In a small bowl, combine 1/4 cup of sugar with 1 teaspoon of cinnamon. Mix well.
- Once the cupcakes are completely cooled, brush the tops with melted butter and then dip them into the cinnamon-sugar mixture, ensuring they are evenly coated.
- Serve your gluten-free churro cupcakes warm or at room temperature. Enjoy this delightful twist on a classic Mexican treat!
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Use a light hand when mixing the batter to prevent dense, tough cupcakes.
- For extra moisture, don't overbake - check cupcakes at the 20-minute mark.
- Use a cookie scoop for perfectly uniform cupcake sizes.
- Allow cupcakes to cool completely before adding the cinnamon-sugar topping to prevent soggy results.
- Store in an airtight container at room temperature for up to 3 days.
- For an extra indulgent touch, consider adding a drizzle of chocolate or caramel sauce on top.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
