Almond Flour Cupcakes

I just love cupcakes! They're perfect for solo snacking; kids love them, and they are great for a crowd. And these almond flour cupcakes bring a lot to the sweet tooth table! They're a healthy, gluten-free, light, and fluffy treat perfect for any occasion! Whether you make them for birthday parties or just an everyday treat, these almond flour cupcakes are incredibly delicious. Every bite is SO good!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings Cupcakes

Calories 211kcal

Author Christine McMichael

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.

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