For a light and airy cupcake, don’t miss this Almond Flour Cupcake Recipe, the perfect gluten-free celebration dessert that is perfectly customizable!
We all need the perfect cupcake recipe for any celebration that comes up. By using almond flour in your dessert recipes, you are including anyone with a potential gluten allergy. Also, people who are not gluten sensitive can still enjoy your dessert, too!
Enter this Almond Flour Cupcake Recipe, the perfect vanilla cupcake for any occasion. Best of all, you can use any frosting on top to create the best dessert for your occasion. This recipe is so easy, it comes together in less than an hour!
Is Almond Flour Gluten-Free?
Almond flour is gluten-free because it is processed without wheat. Wheat contains gluten, which is why gluten-free flours are made of grinding grains or legumes without the presence of gluten. Since almonds do not contain wheat, they make for a great gluten-free alternative. They also grind very well into a fine flour!
Other flours that are gluten-free are:
- Chickpea flour
- Rice flour
- Buckwheat flour
- Oat flour
- Plus many more!
Cupcake Frosting Options
The flavor of the frosting on these Almond Flour Cupcakes is totally up to your imagination! The cupcakes are vanilla, which offers a light flavor that compliments so many other ingredients. For a birthday celebration, you could use funfetti frosting. Or for a holiday celebration, you could use peppermint frosting!
Ingredients in Almond Flour Cupcakes
This recipe is so simple, you likely already have most of these ingredients in your pantry!
- ½ stick butter, softened
- ½ cup sugar
- 4 eggs
- ¼ cup plain, unsweetened Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups fine almond flour
- 1 teaspoon baking powder
- 1 pinch of salt
- Your favorite buttercream frosting, for serving
How to Make Almond Flour Cupcakes
Preheat the oven to 350 degrees F.
Add your butter and sugar to a bowl. Using a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes.
Next, add in the eggs one at a time, incorporating completely after each addition.
To the mixture, add the yogurt and vanilla. Mix to combine fully.
In the same bowl, sift the almond flour, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the wet, being careful to not overmix.
Stop mixing once no dry flour spots remain.
Line a muffin pan with cupcake liners. Add ¼ cup of batter to each liner.
Bake for 20-30 minutes until a cake tester comes out clean. Begin testing the cupcakes at 20 minutes.
Remove from the oven and place on a wire rack to let them cool completely. Frost with your favorite frosting, premade or homemade.
Notes:
Since these are vanilla cupcakes, you can go wild with your frosting flavor, if you like! Cookies and Cream, Maple, or Chocolate would all work deliciously.
Use this recipe as a base for gluten-free cupcakes and add additional flavors as needed, such as cocoa powder, blueberries, or peaches.
Top with your favorite sprinkles or nuts if desired.
Storage:
Store in an airtight container for up to 3 days.
For freezing, freeze cooled cupcakes unfrosted in the freezer for up to 4 months. Thaw completely before frosting and serving.
Nutritional Facts: (1 cupcake)
Calories: 208
Total fat: 20.8g
Saturated fat: 8.8g
Sodium: 195mg
Total Carbohydrate: 3.1g
Fiber: 2g
Sugars: 21g
Protein: 6g
Vitamin D: 0mcg
Calcium: 88mg
Iron: 1mg
Potassium: 72mg
FAQ
You can use store bought frosting for these cupcakes! Choose your favorite flavor.
Yes, this recipe is totally gluten-free thanks to the use of almond flour.
No, this recipe as written is not vegan.
Sure! Bake your batter using a loaf or round pan for a larger cake. Baking times may vary.
Yes, it is the only way to ensure your cupcakes release from the pan!
Other Recipes You’ll Love!
Coconut Flour Cupcakes – Gluten & Dairy Free
Coconut Cream Frosting Recipe (Vegan)
Dairy-Free Cream Cheese Frosting
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Almond Flour Cupcake Recipe (Super Easy!)
Amazing, gluten-free cupcakes are right at your fingertips with this moist and tender Almond Flour Cupcake Recipe, which is a perfect celebration dessert!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 stick butter, softened
- 1/2 cup sugar
- 4 eggs
- 1/4 cup plain, unsweetened Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fine almond flour
- 1 teaspoon baking powder
- 1 pinch of salt
- Your favorite buttercream frosting, for topping
Instructions
- Preheat the oven to 350 degrees F.
- Add your butter and sugar to a bowl. Using a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes.
- Add in the eggs one at a time, incorporating completely after each addition.
- To the mixture, add the yogurt and vanilla. Mix to combine fully.
- In the same bowl, sift the almond flour, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the wet, being careful to not overmix. Stop mixing once no dry flour spots remain.
- Line a muffin pan with cupcake liners. Add ¼ cup batter to each liner.
- Bake for 20-30 minutes until a cake tester comes out clean. Begin testing the cupcakes at 20 minutes.
- Remove from the oven and place on a wire rack to let them cool completely. Frost with your favorite frosting, premade or homemade.
Notes
Since these are vanilla cupcakes, you can go wild with your frosting flavor, if you like! Cookies and Cream, Maple, or Chocolate would all work deliciously.
Use this recipe as a base for gluten-free cupcakes and add additional flavors as needed, such as cocoa powder, blueberries, or peaches.
Nutrition Facts
- Serving Size: 1 cupcake
- Calories: 208
- Sugar: 20.8g
- Sodium: 195mg
- Fat: 20.8g
- Saturated Fat: 8.8g
- Carbohydrates: 3.1g
- Fiber: 2g
- Protein: 6g
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