Dinner with Shann

Gluten Free Churro Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Oh, this recipe bring back memories! Memories from five years ago when I visited Disneyland with my sister and brother-in-law. Even as adults we gorged our faces on the world’s best Churros…anyone who has ever been to Disneyland knows what I’m talking about. I discovered this recipe on this blog, which has since become one of my favourite pages, and these cupcakes are now one of mine and my families favourite treats! Enjoy!



  • 2 egg yolks + 1 egg at room temp
  • 1/2 cup sour cream (or 1/2 cup lactose free milk for those on the low FODMAP diet)
  • 1/2 cup salted butter, softened
  • 2 tsp vanilla essence
  • 1.5 cups GF all purpose flour (this recipe works with normal flour too!)
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1.5 tsp cinnamon
  • 12 x cupcake liners
  • 12 x cupcake / muffin pan

Frosting / Icing:

  • 140g cream cheese, softened (low FODMAP-ers there is a lactose free cream cheese on the market now!)
  • 60g salted butter, softened
  • 2 cups icing / powdered sugar
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon

Cinnamon Sugar:

  • 1 tsp cinnamon + 1 tsp sugar mixed together in a small bowl (or you can buy this pre-made from the spices section)
  • Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Preheat oven to 175 degrees Celsius / 350 degrees Fahrenheit.
  2. Line a 12 cup muffin /cupcake pan with cupcake liners.
  3. In a large bowl, beat the butter with an electric beater until smooth and creamy.
  4. In a separate bowl whisk the eggs.
  5. Combine with eggs, sour cream and vanilla with the butter. (When I was making these cupcakes for the first time, I started to freak out at this point. It just didn’t seem like a normal cupcake batter – it was thick and lumpy. Don’t stress, push on, it’ll be fine!)
  6. In a separate bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir and then combine with the wet ingredients. Mix ingredients for about one minute, or until smooth.
  7. Spoon batter into cupcake liners and bake for 16-20 minutes, or until a toothpick comes out clean. (Be careful not to overbake! I would actually suggest slightly ‘under-baking’ than risking ‘over-baking’).
  8. Allow cupcakes to cool on a wire rack.
  9. For the frosting, combine cream cheese and butter in a large bowl. Beat with mixers until smooth. Slowly add in icing sugar and continue to mix. Add in vanilla and cinnamon and continue to mix until smooth and creamy.
  10. Using a piping bag (if you feel like being fancy) ice the cupcakes however you desire and sprinkle cinnamon sugar on top!

Shann’s Tips

  • This batter is a little unusual. It is a lot thicker than any other cupcake batters I have worked with. Don’t panic. I think the thickness of the batter is the secret to the moist, delicious cupcakes that result!

Shann’s Facts

  • Cinnamon is the inner bark of cinnamon trees!


  1. Kitsa says:

    Thanks Shann! Made these for my sister-in-law’s bday picnic the other day and they were a huge hit with gluten-free and gluten-loving alike. Totally got the churros memory from Disneyland too!

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