Indulge in these Almond Flour Cupcakes to cure your sweet tooth. They have the perfect texture, delicious flavor, and a scrumptious buttercream frosting that is irresistible. (Truly, you could eat it with a spoon it’s so good!) These have only 2.4 NET carbs each including the frosting!
I love all sorts of desserts, but my heart skips a beat when I think of cupcakes! I mean they are portable cakes…what’s better than that? Every once in a while, you need a sweet treat, and these almond flour cupcakes come to the rescue.
They are simple to make, and it’s truly a no-fuss cupcake recipe that I think you’ll greatly enjoy. When you make these easy gluten-free cupcakes, you’ll be happy to know they are Low Carb, Keto, Gluten-Free, and Grain-Free.
Like my Instant Pudding With Almond Milk and Almond Milk Chocolate recipes, this easy cupcake recipe is easy to make. Plus, it is an excellent alternative to the traditional cupcake that is butter and sugar-packed and unhealthy.
Why You’ll Love These Almond Flour Cupcakes
- These cupcakes are light and fluffy
- You only need 6 ingredients
- They’re not sickly sweet. They have just enough sugar and vanilla to add a hint of sweetness
- They’re oil-free and gluten-free. They can also be dairy-free depending on the frosting you use
- The unfrosted cupcakes freeze well, so you can make them in advance for parties and celebrations
Details On The Ingredients
Almond flour – You’ll need 2 1/4 cups or 234 grams of almond flour for these cupcakes. (I recommend weighing the flour for this recipe). Make sure you use fine-blanched almond flour instead of almonds meal or ground almonds.
Sugar – These cupcakes are made with cane sugar as it is less processed than granulated sugar. They both act similarly in recipes, but cane sugar has a slightly coarser texture and golden color. You can usually find it in the organic section of most grocery stores.
Vanilla – To add the essential vanilla flavor to these vanilla cupcakes, you’ll need 2 teaspoons of vanilla. Be sure to use real vanilla extract for the best flavor and not artificial vanilla.
Eggs – You’ll need 4 large eggs at room temperature. The eggs are a key ingredient for the rise, moisture, and fluffy texture. They need to be at room temperature so they beat together with the sugar properly.
Baking powder – For leavening, you’ll need one teaspoon of baking powder. Make sure your baking powder is fresh!
Salt – Just 1/4 teaspoon is added to enhance the flavor of the other ingredients. The subtle hint of salt just pairs so well with the sweet vanilla. I used fine sea salt, but you can also use kosher salt or even table salt.
What Is The Difference Between Almond Floue And Almond Meal?
Both are made from raw ground almonds but almond flour is made with blanched almonds (with skins removed) and is more finely ground. Almond meal is coarser as it is made from almonds with the skins on.
How to make Almond Flour Cupcakes with Vanilla
Preheat your oven to 350F and line a standard 12-cup muffin pan with cupcake liners.
In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.
Add the eggs and sugar to a large mixing bowl. On medium-high speed (not high), use an electric mixer to beat together the eggs and sugar for one minute.
Add the vanilla and beat for another minute. At this point, the mixture should be foamy and just starting to thicken.
Using a low speed on your mixer, gradually add the almond flour mixture to the egg mixture until fully combined. Don’t over-mix.
Portion the mixture out into the muffin pan, filling each cup 3/4 full.
Gently tap the bottom of the pan off a hard surface to help remove any air bubbles.
Bake for 17-19 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let cool for 5 minutes before removing the cupcakes from the pan and placing them on a wire rack to cool completely.
Once cooled, frost with your favorite frosting.
Best Frosting for Almond Flour Cupcakes
The great thing about vanilla cupcakes is that they work with almost any type of frosting. Here are some options:
- The cupcakes pictured in this post are topped with cream cheese frosting. Find the recipe in this carrot cake recipe
- Buttercream frosting would also work perfectly. One of our favorites is a vegan buttercream included in this apple spice cake recipe
- If you’d like to keep these cupcakes dairy-free, you can use the same coconut milk frosting used in this recipe for pineapple coconut cupcakes
- This chocolate avocado frosting is another delicious dairy-free option
Why did My Cupcakes Sink in the Middle
While these almond flour cupcakes will not have a domed shape, they should not sink in the middle. Sunken cupcakes could happen for several reasons:
- The baking powder was out of date. If the leavening agent doesn’t work, the cupcakes will not rise properly
- The oven was too hot. This may cause the cupcakes to rise too much initially and then deflate
- The cupcake pan was too full. If the cupcakes don’t have room to expand as they bake, they may deflate when you take them out of the oven
- The batter was over-mixed. This may incorporate too much air into the batter and cause a sunken appearance. It also creates a denser cupcake
- The eggs and sugar were beaten together too long. While beating the eggs and sugar until foamy helps the eggs to aerate and create a fluffy cupcake, if you beat them for too long they will increase in size
- This will add too much liquid to the batter causing it to be too runny, which can also result in sunken cupcakes as the batter is too heavy to rise properly
- The almond flour wasn’t measured properly. While you can use the spoon and level measuring technique, for this recipe, I much prefer to weigh the almond flour. If you don’t use enough almond flour, the batter will be too runny and will not rise properly
Almond flour is made from ground almonds and is a great alternative to wheat flour for those who are gluten-free or looking to reduce their carbohydrate intake.
Almond flour cupcakes can be a healthier option than traditional cupcakes made with wheat flour. Almond flour is high in protein, healthy fats, and fiber, which can help you feel full and satisfied for longer.
You can substitute almond flour for regular flour in most cupcake recipes, but you may need to adjust the recipe slightly. Almond flour is denser than wheat flour, so you may need to use more eggs or add additional liquid to the recipe.
Yes, almond flour can be used in vegan cupcake recipes. You can substitute almond flour for regular flour and use a plant-based milk and egg substitute.
Almond flour cupcakes should be stored in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months.
To avoid dry almond flour cupcakes, make sure to measure your ingredients carefully and not overmix the batter. You can also add some additional liquid to the batter, such as almond milk or coconut oil.
Almond meal is coarser than almond flour and may result in a denser, grittier texture in your cupcakes. However, it can be used as a substitute for almond flour in most recipes.