Almond Flour Cupcakes
These Almond Flour Cupcakes are what gluten free dessert dreams are made of! This recipe offers both a vanilla and chocolate version, so you can have your pick, or make both! They're moist, soft, fluffy and topped with a simple buttercream icing that's sure to please!
Servings: 14 cupcakes
Ingredients
for the vanilla cupcakes:
- 2 2/3 cup almond flour
- 1/3 cup cane sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 2 tsp vanilla extract
for the chocolate cupcakes:
- 2 1/3 cup almond flour
- 1/3 cup cane sugar see below
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 2 tsp vanilla extract
for the buttercream:
- 3 tbsp butter softened
- 1 tbsp milk or more
- 2 cups powdered sugar
- 1 tbsp cocoa powder if making the chocolate icing
Instructions
- Preheat oven to 325°. Line your cupcake tin with paper liners, or grease with nonstick spray/coconut oil.
- Whisk the eggs, applesauce, syrup, and vanilla together in a large bowl.
- In a separate bowl, stir the almond flour, sugar, cocoa powder (if using), baking soda, and salt together.
- Pour the dry ingredients into the wet ingredients, then use a rubber spatula to gently fold them together, being careful not to over-mix. Then, distribute the batter into the muffin tin.
- Bake cupcakes for 20-23 minutes, or until a toothpick comes out clean. Remove them from the oven, then wait 5 minutes before carefully removing them and placing them on a cooling rack. Wait until the cupcakes have completely cooled before icing them.
for the buttercream:
- Use an electric mixer to whisk the butter, milk and powdered sugar (and the cocoa powder, if using) together until the icing is smooth.
- Add a dollop of buttercream to each cupcake, and add a pinch of sprinkles (optional); enjoy!
Video
Notes
*Calories are per cupcake and are an estimation
*Storage: store cupcakes in a sealed container at room temperature for up to 3 days; or, wait for them to cool, then wrap them individually in plastic wrap/foil and store in the freezer for up to 3 months
Nutrition
Calories: 283kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 203mg | Potassium: 59mg | Fiber: 2g | Sugar: 30g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
