Go Back
+ servings
chocolate and vanilla cupcakes topped with rainbow sprinkles on a marble board
Print Recipe
5 from 1 vote

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: almond flour chocolate cupcakes, almond flour cupcakes, almond flour dessert, gluten free cupcakes
Servings: 14 cupcakes
Calories: 283kcal
Author: Erin


for the vanilla cupcakes:

  • 2 2/3 cup almond flour
  • 1/3 cup cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 2 teaspoon 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 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 2 teaspoon vanilla extract

for the buttercream:

  • 3 tablespoon butter softened
  • 1 tablespoon milk or more
  • 2 cups powdered sugar
  • 1 tablespoon cocoa powder if making the chocolate icing


  • 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!



*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 


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