Healthy Almond Flour Cupcakes Recipe
Summertime gatherings are just around the corner, and these quick and easy cupcakes are just what you need to please a crowd. Gluten-free baking can sometimes mean the recipe turns out dry or crumbly, but these delicious Almond Flour Cupcakes are anything but that! They’re soft, moist, and made with healthy ingredients. Add a little frosting on top and these cupcakes are dressed up and ready for any occasion!
You’ll Also Love: Vegan Lemon Blueberry Cake
What You’ll Need For The Recipe
These cupcakes are another great gluten-free baking recipe that calls for ingredients you likely have in your pantry! So when the craving for a cupcake (or two) hits, whip up a batch of these fluffy almond flour cupcakes and bring joy to your tastebuds.
- Eggs
- Butter or coconut oil melted
- Plain Greek yogurt – Greek yogurt contributes to the moist and fluffy texture of these tasty cupcakes.
- Honey – A natural sweetener that adds just the right amount of sweetness!
- Almond flour/Tapioca starch
- Baking powder/Salt/Granulated sugar
- Vanilla extract
- Frosting – You can choose your favorite healthy store-bought frosting, or make your own.
How To Make Almond Flour Cupcakes
Make a single batch of this cupcake recipe for the family or a double for a party! Either way, these almond flour cupcakes are a simple, sweet recipe.
- Preheat the oven to 350 Fahrenheit.
- Line a 12-cavity cupcake pan or muffin tin with cupcake liners and set aside.
- In a large mixing bowl or stand mixer, whisk together the wet ingredients: eggs, coconut oil or butter, sugar, greek yogurt, honey, and vanilla.
- Beat in the dry ingredients: almond flour, tapioca, baking powder, and salt until smooth.
- Scoop the batter into the prepared cupcake tray, filling each about ⅔ to ¾ of the way up.
- Bake for 18-24 minutes or until a toothpick comes out clean.
- Let cool in the tray for 15 minutes, then transfer to a wire rack to finish cooling.
- Once cool, frost & enjoy!
TIP: Cream cheese frosting, buttercream frosting, or even just a little whipped cream are all great topping options for these cupcakes!
How To Store/Refrigerate Leftovers
Let the cupcakes cool completely, then store them in an airtight container at room temperature for 2-3 days. They can also be stored in the refrigerator for 3-5 days.
How to Freeze Cupcakes Made With Almond Flour
Almond Flour Cupcakes can also be frozen for later. To freeze, simply make a batch of these cupcakes and let them cool completely. Store them in a freezer-safe container for about 1 hour in the fridge, then move them to the freezer for up to 3 months! When ready to enjoy, let them thaw in the refrigerator overnight and add icing the next day.
More Healthy Treats to Satisfy Your Sweet Tooth
- Healthy Rice Krispie Treats
- Baked Glazed Doughnuts
- Healthy Chocolate Cake
- Gluten-Free Healthy Rhubarb Muffins
- Strawberry Lemonade Cupcakes
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Almond Flour Cupcakes
Ingredients
- 3 large eggs
- 1/4 cup butter or coconut oil, melted
- 1/2 cup granulated sugar (or coconut sugar)
- 1/4 cup plain Greek yogurt
- 2 Tablespoons honey
- 1 Tablespoon vanilla
- 2 cups almond flour
- 2 1/2 Tablespoons tapioca starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-2 cups frosting (optional, to taste)
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line a 12-cavity cupcake tray with liners and set aside.
- In a mixing bowl or bowl of a stand mixer, beat together the eggs, coconut oil or butter, sugar, greek yogurt, honey, and vanilla.
- Beat in the almond flour, tapioca, baking powder, and salt until smooth.
- Scoop into the prepared cupcake tray, filling each about 2/3 to 3/4 of the way up.
- Bake for 18-24 minutes (or until a toothpick comes out clean).
- Let cool in the tray for 15 minutes, then transfer to a wire rack to finish cooling.
- Once cooled, frost & enjoy!
Video
Notes
- Let the cupcakes cool completely, then store them in an airtight container at room temperature for 2-3 days. They can also be stored in the refrigerator for 3-5 days.
- To freeze, simply make a batch of these cupcakes and let them cool completely. Store them in a freezer-safe container for about 1 hour in the fridge, then move them to the freezer for up to 3 months! When ready to enjoy, let them thaw in the refrigerator overnight and add icing the next day.
Leave a Reply