Grain-Free Churro Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
grain-free, gluten-free, dairy-free
  • 5 egg whites, at room temperature
  • ¼ cup full fat coconut milk
  • ¼ cup palm shortening, softened
  • ¼ cup light-colored raw honey
  • ¼ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon freshly squeezed lemon juice
  • 1½ cups blanched almond flour
  • 3 tablespoons arrowroot powder
  • 3 tablespoons coconut flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon baking soda
Cinnamon Buttercream
  • Your favorite buttercream recipe (I love the one in Celebrations)
  • 3 teaspoons ground cinnamon
Sugar Topping
  • 2 tablespoons coconut sugar, maple sugar or date sugar (or other granulated sugar)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon vanilla extract
  1. Preheat the oven 325ºF. Line a 12-cavity muffin tin with paper cupcake liners.
  2. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, beat the egg whites on medium-high speed for 3 to 5 minute, until they have tripled in volume and form soft peaks when the whisk is pulled out. Scoop the whites into a bowl and set aside.
  3. Return the bowl to the mixer and switch to the beater attachment. Beat together the coconut milk, palm shortening, honey, maple syrup, vanilla and lemon juice on medium-high speed for 30 seconds.
  4. Add the almond flour, arrowroot, coconut flour, cinnamon and baking soda and beat again for 30 seconds, or until well incorporated.
  5. Gently fold in the beaten egg whites with a rubber spatula until they are full incorporated and there are no visible ribbons of whites throughout the batter.
  6. Divide the batter between the cupcake tins. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
  7. Mix together the sugar, cinnamon and vanilla extract and sprinkle on top of the frosted cupcakes, just before serving.
Recipe by Tasty Yummies at