Name: Churro Cupcakes Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 16 persons
Cuisine: Caribbean
Ingredients: 1 cup Hot Water; 1/4 cup (1/2 stick) Butter; 2 tablespoons Granulated Sugar Sweetener (I used Swerve); 1 teaspoon Cinnamon; 1/4 teaspoon Cardamom; 3/4 cup Almond Flour; 3 tablespoons Coconut Flour; 2 tablespoons Ground Flaxseeds; 1 teaspoon Xanthan Gum; 1 teaspoon Baking Powder; 1/4 teaspoon Sea Salt; 1 large Egg

Churros are crunchy fried delicious sticks of dough that are a staple part of Spanish, Portuguese, Latin American, and many other cuisines. No one is precisely sure where churros came from since few versions of the story exist. In one version, traveling Spanish shepherds came up with the recipe for churros. These shepherds lived in the mountains with limited resources, so they needed something easy to prepare, and churros were the perfect dish to cook. The other version of the churro story suggests that Portuguese voyagers discovered a dish in China called You Tiao, which is very similar to churros. They took the dish back to Portugal and made their version of You Tiao by piping the dough through a star tip.

Though there's no agreement on where churros originated, we can agree on one thing - they're delicious! These Churro Cupcakes are rich and moist, frosted with a spiced sweet cinnamon frosting and topped with a churro rolled in cinnamon 'sugar,' and are keto too. You heard that right; these churro cupcakes are free of wheat flour and traditional sugar. Instead, the churro cupcakes are made with almond flour, coconut flour, sugar-free sweetener, and several other keto-friendly ingredients. So get ready to indulge in Mexican churros cupcake-style.

How do you make cupcakes fluffy?

Cupcakes usually include chemical-raising agents such as baking powder which help them rise. However, the gluten and fat molecule particles help create a fluffy texture. Therefore, you should mix the fat and sweetener until it is light and fluffy, then mix the dry ingredients in the batter until combined to create the fluffiest cupcakes.

Why are my cupcakes flat on top?

The baking soda or baking powder may be inactive. Sour baking powder or baking soda will not help your cupcakes rise. To see if your baking soda or baking powder is active, combine one teaspoon of it with hot water or vinegar. The baking soda or baking powder is good if the mixture fizzes and bubbles. However, if it does not splash, toss it in the trash.

Why do cupcakes sink after baking?

Over mixing is the primary reason cupcakes sink after they are baked. Over mixing adds too much air to the batter. Too much air can make it look like your cupcakes have risen perfectly. However, after you remove them from the oven, they will collapse.

How long to let cupcakes cool before icing them?

If you frost hot or warm cupcakes, the frosting will melt. Always let cupcakes cool completely before frosting them. It takes about 50-60 minutes for cupcakes to cool completely.

Author: Sarah Leadon

Prep Time

30 mins

Cook Time

35 mins

Total Time

65 mins

Serves

16 persons

Ingredients

Churros

1 cup Hot Water
1/4 cup (1/2 stick) Butter
2 tablespoons Granulated Sugar Sweetener (I used Swerve)
1 teaspoon Cinnamon
1/4 teaspoon Cardamom
3/4 cup Almond Flour
3 tablespoons Coconut Flour
2 tablespoons Ground Flaxseeds
1 teaspoon Xanthan Gum
1 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1 large Egg

Cinnamon Sugar

1/2 cup Granular Sugar-Free Sweetener (I used Swerve)
1 tablespoon Cinnamon

Churro Cupcakes

1/2 cup plain Greek Yogurt, room temperature
1/2 cup Coconut Milk, room temperature
1 1/3 cups Almond Flour
1/3 cup Coconut Flour
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 cup Unsalted Butter, softened
3/4 cup Sugar-Free Sweetener
2 large Eggs
1 teaspoon Vanilla Extract

Cinnamon Frosting

1/2 cup (1 stick) Unsalted Butter, room temperature
8 ounces Cream Cheese, room temperature
1 teaspoon Vanilla Extract
4 cups Powdered Sugar Substitute (I used Swerve)
1 teaspoon Cinnamon
1/8 teaspoon Cardamom

Instructions

Churros

Preheat the oven to 350 °F.

To a medium pot, add hot water, butter, and sugar-free sweetener.

Bring the water mixture to a boil. Turn off the flame, then stir in the cinnamon, cardamom, almond flour, coconut flour, flaxseeds, xanthan gum, baking powder, and sea salt.

Stir in the egg until it is combined. Place the churro dough into a piping bag fitted with a star tip and set it aside.

Line a baking sheet with parchment paper. Pipe 5-inch strips of the churro dough onto the baking sheet, leaving an inch of space between each churro.

Bake the churros for 10-15 minutes until they are golden brown.

Cinnamon Sugar

Place the sugar-free sweetener and cinnamon in a shallow baking dish.

Roll the churros into the cinnamon sugar, then place them on a cooling rack to cool completely.

Churro Cupcakes

Preheat the oven to 350 °F. Line two muffin pans with 16 cupcake liners and set them aside.

Whisk the Greek yogurt and coconut milk in a medium bowl and set it aside.

Whisk the almond flour, coconut flour, cinnamon, baking powder, baking soda, and sea salt in another medium bowl and set aside.

Place the butter and sugar-free sweetener into a stand mixer bowl. Fasten the paddle attachment and beat it for 1 minute until it is light and fluffy.

Add the eggs to the butter and sugar-free sweetener mixture one at a time and mix it until combined, scraping the mixing bowl with a rubber spatula after adding each egg.

Add the vanilla extract and mix just until combined.

Next, add 1/3 of the dry ingredients and mix just until combined. Finally, add 1/2 of the Greek yogurt coconut milk mixture and mix until combined.

Mix in 1/3 of the dry ingredients until combined. Next, mix in the remaining Greek yogurt mixture until it is combined.

Add the remaining dry ingredients to the churro cupcake batter and mix until combined.

Divide the churro cupcake batter between the prepared muffin pans, filling each cup 2/3 of the whole.

Bake the churro cupcakes for 18-20 minutes until a skewer inserted into the center comes out clean.

Let the churro cupcakes cool in the pan for 5 minutes, then place them on a cooling rack and let them cool completely.

Cinnamon Frosting

Place the room temperature butter, cream cheese, and vanilla extract into a clean stand mixer bowl and beat it for 2 minutes with the paddle attachment until it is smooth and creamy.

Add the powdered sugar substitute, cinnamon, and cardamom, and mix it for 2-3 minutes until the frosting is smooth and free of lumps.

Place the cinnamon frosting into a piping bag fitted with a piping tip and frost the cupcakes.

Cut the churros into 1-inch pieces with a sharp knife and place a churro on top of each cupcake. You may also try another churro recipe, our very own

Air Fryer Churros.