Almond Flour Cupcakes
Soft and fluffy almond flour cupcakes! This easy recipe is a delicious option for a gluten free dessert. And no need to get out the mixer – just a few bowls and a whisk required. Dairy free and grain free.
Happy almost birthday to my little sister!! I made these cupcakes for a small party a few weeks ago at my parent’s house to celebrate the fact that she’s getting “old” – as my sister likes to say.
Never mind that she’s quite a few years younger than me and is not even close to turning 30.
Anyway, because she needs to eat gluten-free, I was a little worried about making the dessert for her celebration. I definitely do not eat gluten-free and don’t have a lot of experience when it comes to gluten-free baking.
I toyed with a few recipes but decided that this one was my favorite. And while I don’t have much to compare these against, they definitely got the seal of approval from both my sister and my mom (who have sampled a number of gluten-free cupcakes over the years).
They described the cupcakes as light and fluffy (especially for gluten free baked goods!), while also perfectly soft and moist. I’ll count that as a win.
Even I really enjoyed the flavor of these cupcakes, which are full of vanilla and have just a hint of lemon to give them a bit of brightness.
Another bonus? No need to get out the mixer to whip these up. Score!
Tips & Tricks For These Almond Flour Cupcakes
- First things first. I mention this down in the recipe below but it is worth repeating. I would highly encourage you to allow the eggs to come to room temperature for these cupcakes. If they are not at room temperature, there is a chance that they can cause the coconut oil to harden up – which will affect the consistency of your batter. So play it safe and bring them to room temp!
- Let’s talk measuring our your almond flour. Scoop the flour into your measuring cup with a spoon and then level off with the back of a knife. Don’t dunk your measuring cup straight into the bag as you’ll likely use too much! Which will also affect the consistency of your batter.
- Along those lines, I would encourage you to stick with the listed blanched almond flour (and not use almond meal instead). Blanched almond flour is usually a bit finer ground than almond meal and helps to create a lighter and fluffier texture.
- These cupcakes are a solid base for whatever frosting your heart desires. They would go wonderfully with this strawberry buttercream. Or maybe I can interest you in a chocolate buttercream or even vanilla bean? Perhaps a dairy free coconut milk frosting? Pick your poison!
Additional Gluten Free Desserts You Might Enjoy:
- Hot Chocolate Almond Flour Cupcakes
- Dark Chocolate Avocado Brownies
- Salted Chocolate Peanut Butter Thumbprint Cookies
- Flourless Peanut Butter S’mores Cookies
- Dairy Free Gluten Free Brownies
- Gluten Free Monster Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Almond Flour Cupcakes
Soft and fluffy almond flour cupcakes! This easy recipe is a delicious option for a gluten free dessert. And no need to get out the mixer – just a few bowls and a whisk required. Dairy free and grain free.
- 3 cups blanched super fine almond flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup melted coconut oil*
- ½ cup honey
- 3 large eggs, at room temperature**
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon lemon zest
- Preheat the oven to 325ºF. Line a 12 cup muffin pan with baking cups and set aside.
- In a large bowl, whisk together the almond flour, baking soda and salt. In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until well combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
- Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
- Frost the cooled cupcakes as desired!
*Be sure to melt the coconut oil first and then measure out the correct amount. Otherwise you may use too much.
**Updated June 2018 - if your eggs are not at room temp, there is a chance that they could cause the coconut oil to harden up (and then the batter will be a different consistency). While this doesn't always happen, let them come to room temp to avoid any issues!
Adapted from Edible Perspective
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 70mgCarbohydrates: 18gFiber: 4gSugar: 13gProtein: 8g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Do you think it would be ok to use the MCT Coconut (liquid form) oil rather than melting the solid type of Coconut oil?
Hey Brenda – Yes, I think that should work fine here.
Do you think I can use tigernut flour instead of almond flour? Please and thank you!
Hey Jimmy! These cupcakes were created purely with almond flour in mind so my guess is no (but it’s so hard to say without trying it myself).
Incredible!!!! Such a simple and delicious recipe! Thank you!
So happy to hear it! 🙂
Can I use the batter to make a small cake? I love this recipe!
So glad you enjoy it Evelyn! Unfortunately I don’t think it will work well – I’ve had a few readers say they’ve tried to make it into a cake and the batter just doesn’t quite bake up the same. So I’d stick with the cupcakes!
Love this recipe! I will say that I melt the coconut oil just until soft and still white! Love it completely! Not crumbly just perfect! Can this be made into a smaller batch? Like 4-5 cupcakes?
I think you could definitely halve the recipe (so 6 cupcakes). For the eggs – I’d use one full egg, then beat together a second egg until combined and just add half of that one to the batter. Should work fine!
This was a fail for me…followed the recipe exactly but cupcakes came out crumbly….
Won’t try these again.
Hey Patricia – sorry to hear that. My guess is you maybe used a heavy hand so to speak when measuring out the almond flour but it’s hard to say without being there!
I would love to have nutrition information too)
Please could you send me? Thank you in advance! One of my favorite cakes is an Almond one. Thank you for sharing the recipe. Is it okay to bake as a cake too?
Sure thing – I actually updated the recipe and now have the info right in the recipe card itself (at the very bottom)!
As far as the cake, I would stick to the cupcakes. I’ve had a few people try baking this as a cake and it didn’t quite work.
Excited to try this recipe! My little guy hasn’t had honey yet. Will substituting it with maple syrup work out to be the same? Thanks!
Hey Adrienne! I haven’t tried it myself but that should work just fine here. Hope you enjoy! 🙂
I absolutely loved this recipe! The cup cakes were very incredibly moist and fluffy! I think I’ll try to make them with about 1/4 less honey next time as they were just a bit too sweet for me. My kids keep asking to make it again!
So happy to hear you all enjoy them!
How many carbs for cupcake ?
Hey Laura! All nutritional information (including carbs) is at the very bottom of the recipe 🙂
I have just gone gluten free and needed a recipe to try, I found these. I increased the mixture to four eggs (increased all other ingredients accordingly) and measured them out at 39g each to make exactly 24 small muffins. They were cooked in 20 minutes!
I found the batter to be very thick, more like an almond paste than a traditional cake bater. But I went with it. The first 12 (only have one muffin tin) started to catch on the top peaks of the batter. Unlike traditional batter it didn’t smooth out before rising. So the next batch I loosened the mixture a little with a TBSP of almond milk and used a hot spoon to push the batter peaks down, they didn’t catch this time!
But I am intrigued as to the consistency of the batter, I may add more almond milk next time.
But they tasted bloody amazing! I made them for my daughters synchronized swim team, I find kids great critics, they scoffed the lot saying how good they were. Win win, definitely making these again!
Hey Marsha! So glad to hear you all enjoyed them! Yeah the batter definitely shouldn’t be quite that thick. Were your eggs at room temperature? That usually is the biggest culprit when the batter is too thick. Or if you dunked the measuring cup into the almond flour bag (instead of scooping in with a spoon and leveling off!).
Yup the eggs were at room temp. And the flour I spooned in to the cup. I am a Brit and completely against the whole cup thing It’s so vague. Do I press the flour in to the cup, or fill it loosely? I did weigh and make sure each cup was the same though. But I much prefer weighing for consistency! In the UK I also weigh my eggs so I have the same egg weight to flour, sugar and butter. I did courses there.
But very happy (and needing) to learn the American way!
So fit it loosely in the cup – I always fluff the flour a bit in the bag, then spoon in lightly (not packing it in) and then level off.
We should probably weigh things more over here! It definitely is much more accurate!
These cupcakes are so good! The only thing is that the edges are burnt. How do I fix that?
Hey Samuel! Glad you enjoyed them! So the edges of these do get a bit more golden than normal cupcakes but they definitely shouldn’t burn. A few thoughts – did you use the middle rack of the oven? Sometimes if you use the bottom rack it can be too hot. You might also want to use an oven thermometer to make sure it’s running at the correct temperature (and not higher than what it says).
I made these last night. I baked them for 25 minutes and the toothpick came out clean. After tasting them this morning I’m concerned that I didn’t bake them enough. They are very moist. Almost too moist?? Is that how they are supposed to be? I’m new to almond flour cupcakes.
Hey Rhonda! They’re definitely pretty moist but shouldn’t be soggy or wet (if that makes sense?). So moist, definitely denser than traditional all-purpose flour cupcakes but still slightly fluffy in texture. It’s so hard to say without actually tasting one of cupcakes you made!
Hi! I made these as a test for the guest cupcakes for my sons birthday (delicious). I’m wondering how much cocoa powder to use if I want to make them chocolate? Do you think 1/2cup would suffice?
Hey CeCe – so glad you enjoyed them! Yes, I would do 1/2 cup. I actually have a chocolate version of these cupcakes here: https://cooknourishbliss.com/2014/12/08/hot-chocolate-almond-flour-cupcakes/ – I would just leave out the cinnamon if you don’t want that extra warmth / spice.
How far in advance can you make these?
I need for June 30th?
Hey Melissa! About 2 days (3 days would probably be fine but it might be pushing it). I usually only make them the day before I need them.
Hi , can I use flax ‘eggs’ to make this vegan? Have you ever tried that?
Hey Jaya! I haven’t tried that with these cupcakes. I’m not sure it would work well just since the eggs are such a large portion of the batter…
How many carbs per cupcake?
Hey Lori! Just sent you an email 🙂
I just made these for Easter Sunday. They were absolutely delicious. Very moist. I did make a few changes. Instead of the 1/2 cup honey I used 5/8cup of sugar and 1/4cup of water. Also instead of the eggs I used egg replacer. I ended up with a soft dough-like consistency so I added a little extra water until it got to a thick batter consistency. They came perfect. Thank you.
Hi Gerrie! I’m so happy to hear that you enjoyed them! And thank you for sharing your changes – good to know!
Oooo I was wondering about trying them with sugar instead of honey, I will try these next time.
What are the carbs
Hey Ellie! Sending you an email shortly.
Hi I’m 11 and I made these super easy cupcakes formy mom; they were a big hit and everyone told me to make them againso I made them for my little brothers 1st birthday.So I am giving these a five star rating
So happy to hear this Jordan!! Thanks so much for taking the time to let me know 🙂
oh, nvm its 12. Sorry
Yep, you got it! Hope you enjoy!
what is the serving size for one batch of this recipe?
Hi Ashely,We love these cupcakes, and can’t really even tell that they are gluten free! I just wondered if you think I could make the batter into a cake? I would use a 20cm round pan. I’m not sure if the middle would cook before the edges burn. Thanks
Hey Kate! I’m so glad you enjoy these cupcakes!! I think it could work (although I haven’t tried it myself). It will likely take a bit longer for the center to be done, so there is a chance the edges could burn. But it’s hard to say for sure!
I made these plain vanilla (3 tsp vanilla no almond or lemon, butter instead of oil) and they were so good! I also made them with double the lemon and blueberry cream cheese frosting and holy cow so good!!!! thank you for sharing your recipe!
So happy to hear that you enjoyed them Holly! Thanks for letting me know!
I’m definitely going to try this recipe for Christmas. Just a couple questions. Can almond meal be used instead of the blanched? Could I add rum soaked raisins to the batter?
Hi Beverley! I would stick with the blanched almond flour for these cupcakes – it’s usually a bit finer ground than almond meal and you want that lighter / fluffier texture here. And yes, I think the raisins should work fine!
best cupcakes i ever tried.can u plz send me nutrition details too.Thanks a lot for this wonderful recipe
So happy to hear you enjoyed them! Sure thing – sending you an email now.
Can I use fractionated coconut oil? It’s all I have on hand right now and would eliminate the melting process.
Hi Michelle – I haven’t tried it myself but I think that should work fine here.
How many carbs are in this?
Hi Kristie – sending you an email now with the nutritional info.
I need to know the net carbs too
Hi Teresa – sending you an email shortly.
How many calories per cupcake?
Hi Adriana – According to a nutritional calculator, there are about 260 calories per cupcake – this is just for the base without any frosting. Please keep in mind that this can vary a bit by the brand of ingredients and is just a general guide (not exact!).
These look delicious! Thanks so much for posting. I’m considering making these with a meringue topping, and I wonder what you think might work best for the baking time. The meringue recipe recommends that a no-bake or pre-baked dessert topped with meringue should bake 10 min at 350 degrees. Would you suggest baking the cupcakes 12 min at 325, then an additional 10 min at 350 with the topping? Or baking the cupcakes entirely, cooling them off, then baking them 10 min at 350 with the topping? Thank you 🙂
Hey Emily! Oooo I’m not sure how well that will work with these … I would definitely bake the cupcakes all the way first. I would also probably suggest using a meringue frosting that can just be piped on (instead of baking – such as this one: https://www.crazyforcrust.com/easy-marshmallow-meringue-frosting/). Hope that helps!
These look wonderful. Definitely going to try making it. Can you send me the nutrional info please? How many carbs ?
Hope you enjoy! Sending you an email now 🙂
I need to know the nutritional information, too. Especially the carbs… I am so excited to make these! Have all the ingredients on hand! Going to frost with the Stevia, buttercream frosting! Thank you for posting this!
Hey Kathy! Sending you an email now. Hope you enjoy!
I made these and they are amazing! Finally have a recipe that gets the texture right without having to add coconut flour or gf flour mix!
Thank you so much for this recipe!
Can you please email me the nutrition info on these?
Awesome – I’m so happy to hear this Lisa! Thanks so much for letting me know. And absolutely – sending you an email now.
How many carbs are in this?
Hi Katie – Just sent you an email 🙂
Can I please get the nutritional information also. Especially how many carbs.
Sure thing. Sending you an email shortly.
Would it work to make it into a cake i instead of cupcakes?
Hey Megan! I’ve never tried it myself so it’s hard to say for sure … you may have to play around with it (or it might be just fine!).
Can you please send me the nutritional info on this recipe or should I just try to figure it out ingredient by ingredient?
I can’t wait to try it out tho!
Hey Amy! Just sent you an email. Hope you enjoy!
Hi. Can you send me the nutritional info as well.
Sure thing. Just sent you an email.
Hello may I have the nutritional info as well?
Sure thing. Sending you an email now.
Hi, I rarely ever post on blogs or recipe sites, so this is all new to me. Thank you very VERY much for this recipe. I recently started the keto lifestyle and life has been ridiculously hard without my sweet tooth comfort foods. I tried different almond flour recipes for various sweets, but they all screamed “not the tea deal.” But these…oh my goodness these…if I never got a “cheat day” in my life, I’d die a happy person. I wish I knew the nutritional numbers behind them, but honestly I don’t even care…that’s how good these are 🙂 thank you again
So happy to hear you enjoyed them Holly!
Just made the recipe! The cupcakes were light, fluffy, and delicious! Will make again!
So happy to hear you enjoyed them Candace!!
How many cupcakes does this recipe yield?
It makes 12 cupcakes.
Shouldn’t it be baking powder, not baking soda?
Hey Alicia! Nope – it’s correct as written! 🙂
whats the net carb count
Hey Michele – just sent you an email!
What is the difference in Almond four and blanched almond flour?
Hey Brenda! Blanched almond flour is made from almonds that have had the skins removed (and is also a bit more finely ground). Almond meal has the skins on and is usually more coarse in texture. You’ll want to just read the package – some brands label blanched almond flour as almond flour (but when you read the description it tells you it was blanched and finely ground!). Let me know if you have any other questions!
Does anyone know the carb count in these? I made them for my 3 year old granddaughter who has just been diagnosed with juvenile diabetes. We’re trying to make her treats with low carbs.
Hey Vickie! Just sent you an email 🙂
Hi, can you send the nutritional info as well?
Sure thing! Sending you an email now.
Hi Ashley, thanks alot for the recipe. My daughters and I are on a very low carb diet as of 1/1/2017 and are feeling much better but we do miss a treat every now and then!!!!
My youngest asked for cupcakes for her birthday which is today. I whipped these up yesterday and will frost them today. She got into them last night (after midnight so I cannot say anything) and the note I got this morning said “cupcakes are to die for…tx love M.”
FYI, I did swap out 1/4 cup coconut milk and 1/4 cup swerve for the honey. Still worked great!!!
Hey Clint – I am so happy to hear this! Made my day! And thanks for including the subs you made – always good to know!!
I just made these and I am very satisfied. I followed the recipe exactly (which I don’t typically do!). I ground my almonds in a blender right before baking. I topped mine with a light vanilla meringue sprinkled with almonds dust. . . They are beautiful and delish. Thank you!
I’m so happy to hear you enjoyed them Jackie! Thanks so much for taking the time to let me know!
Didn’t work for me either, came out like dough. Followed all to the letter to with all the correct ingredients, what a waste
Thanks for the feedback, Louise. I’m sorry to hear that they didn’t work out for you. I’ve made these many times in my kitchen without a problem so it’s hard to say what happened.
I noticed that if my eggs were not at room temperature, the coconut oil hardened. In the recipe, it didn’t call for all the wet ingredients to be room temperature but I am wondering if that will make a difference.
Hey Caiti! Yup, you are correct. If the eggs are really cold they can harden up the coconut oil. I haven’t had it happen to me with these cupcakes but I have with other recipes. Thanks for pointing that out!
Tried this out today. Had to substitute the honey with sugar as I only had very expensive Manuka 50+ and not enough. Substituted 1:1 the batter was not as liquid as I think it should have been, so I added half a cup of water and they turned out beautifully. I also used vanilla beans. Yummy. My hubby loved it too. Turned out to be 254cal per cupcake, no icing for me as I’m watching my calories. 😉 thank you! First gluten free receive ever!
So happy to hear that they turned out well for you Jasmine! The vanilla beans sound like an awesome addition!
Can I substatute agave for the honey ?
Hey Stacey – I haven’t tried it myself but that should be fine.
Wow! Best cupcakes I’ve made to date! The majority of the Paleo cupcake recipes are coconut flour based and we just do not prefer the graininess of coconut flour. So I really wanted an almond flour recipe. I tried 2 other recipes before this and neither were suitable. This one is perfect! Thank you so much! 🙂
Oh I’m so happy to hear this! Thanks for taking the time to let me know Jenifer!
Unfortunately these didn’t work for me at all – the batter was not pourable but I baked it anyway – but I ended up with hard rocks, not nice fluffy cakes. I have no idea what I did wrong, since I followed the recipe by the letter! Disappointed as I wasted a lot of expensive ingredients 🙁
Hey Liv – I’m sorry to hear this!
Hmmm it’s hard to say exactly since I wasn’t there with you, but two possible things I can think of. 1. Did you by any chance use almond meal instead of blanched almond flour? Since there is a difference between them. 2. My other thought is that maybe you measured the flour with a heavy hand so to speak … I always measure by spooning flour into the cup (instead of scooping it up with the measuring cup).
Same here…maybe add water to the batter because I also got rocks instead of cupcakes.
Thank you fellow Beagle owner for this recipe -I shall be trying it tomorrow although wondered if I can do half coconut oil half sunflower as coconut oil is very precious and expensive!
haha beagles are the best!
Yes, that should be fine doing half of the sunflower and half coconut oil.
i’m 13 and just became gluten free it’s been hard but I love baking thanks for some cupcake i can actually eat
Hope you enjoy!!
Do these freeze well?
Hi Patty – my guess would be they would freeze fine. But I’ve never tried freezing them myself so I’m not 100% sure…!
I made these for my sons birthday party with a few modifications (really just working with what I had), I didn’t use almond extract and I used liquid Stevia instead of honey, then I frosted it with a cream cheese, vanilla and stevia frosting and they turned out really good! Surprisingly, even people who don’t eat low carb, gluten free, sugar free food liked them! Thank you!!
Oh I’m so happy to hear it Sarah! Thanks for letting me know!
I have made these cupcakes 3 times for my co-workers and I get great feedback every time. I made some frosting using coconut milk and put unsweetened coconut flakes on top. They were very yummy! Thank you for this recipe!
Hi Malvona! So so glad to hear this! That frosting and the coconut flakes sounds like a fantastic topping idea!
A delightfully textured cupcake! The changes I did: I ground my own almond flour in the Vitamix. Figuring that it might not be as ‘fine’ as store-bought flour (& could lead to a denser cupcake), I then beat the oil, eggs & honey/water altogether on high for 3 minutes til it was light & fluffy before folding in remaining ingredients. I only used 1/4 cup honey & added 1/4 cup water + 1/4 tsp stevia powder (quantity would vary per taste/brand). And I didn’t realize I was to pre-melt the coconut oil before measuring! The cupcakes puffed beautifully as they baked!
So so glad that you enjoyed them! And thanks for sharing the changes you made!
Thank you so much for this fabulous recipe! I made it for my uncle, since he has been having issues with starch-y carbs. He loved them! He ate at least three!! I am definetly going to made these again! Thx!❤️
Hi Gigi! I’m so happy to hear this – and glad that your uncle loved them!! Thanks so much for letting me know!
I made these yesterday and put a small dollop of nutella in the center before baking (and omitted the lemon). These are the best cupcakes I have ever eaten! Thank you for the fantastic base recipe!!
Hi Jessica! Thanks so much for letting me know and I am so happy that you enjoyed them! The nutella sounds like a genius idea – I am definitely trying that next time I make them!
These are the first almond flour cupcakes we have ever made that turned out perfect. They taste delicious. We didn’t have any honey so we used maple syrup. Not too sweet, just lovely. Thanks
Thank you so much Kathie for letting me know! I’m so happy to hear this!
Great cupcakes. I made them last evening for my birthday just for me and hubby and made only one third of the recipe. (4 cupcakes) and put a thin layer of frosting (I had some leftover whipped butter cream frosting) and were the most delicious. Felt good eating healthy too. Thanks for trying and sharing it.
I’m so happy to hear that you enjoyed them! And happy birthday!
Hi, thank you so much for posting the recipe …just tried this for my daughter’s birthday who is on gfcf diet, they simply turned out delicious. My daughters loved it. The cupcakes turned out to before delicious than regular cupcakes. My husband loved them who is usually very picky.
Last but not the least, this is the first time ever ..I have tried a recipe online and it worked as expected. Nutritious, healthy and yummy. Superhit, super hit, super hit. Can you please advice so e frosting which is berry free? I tried with almond butter but it didn’t turn out good.
Oh I’m so glad! I’m so happy to hear that they both enjoyed them! Do you mean a dairy free frosting? I’ve personally never tried one myself since it’s not something we have to worry about but I’ve seen quite a few recipes that are made with cashews, like this one: http://detoxinista.com/creamy-cashew-icing-dairy-free/ Hope that helps!
Just tried to make these…epic failure and I am wondering what I could have done wrong!! I followed the recipe except substituted coconut flour for almond flour. My “batter” did not turn into anything close to a liquid. Could the flour substitution made such a drastic difference???
Hi Shawn! Sorry to hear this! Yes, that substitution is what likely did it – coconut flour and almond flour have completely different properties and are not really interchangeable! Coconut flour tends to be super absorbent and requires a lot more moisture so that would impact the final product. Hope that helps!
Thank you for this recipe! It was a hit at my 7 year old’s Birthday party. I made a lemon and cinnamon version as well as the original version, all with Swiss Meringue Butter cream and they were all delicious. A couple people even said they preferred them to normal cupcakes.
I’m so happy to hear this Christina!! Thank you so much for letting me know : ) I bet they were delicious with a swiss meringue butter cream!
Just made this – it was amaaazziing. thanks for sharing the recipe. Do you have any frosting recipes as well? i whipped cream cheese, vanilla extract, organic agave, and plain greek yogurt, its fine but i feel like you have a better recipe…
So glad you liked them Mary! There are a few frosting recipes on the site! If you look under the recipe index under cakes & cupcakes and then cookies you should be able to find them all! The second time I made these I paired them with the strawberry frosting (under cookies – soft chocolate sugar cookies) and we loved the combination.
thank you for your reply because i “had to” try with this frosting, i made these again! 🙂 (i shared with bunch of people!)
haha I like the way you think!
Excellent! So happy to find a good gluten free, sugar free cupcake recipe.
Thanks Megan! So glad to hear it!
I made these today and put the ingredients into the SparkRecipes to determine the calories. My mix only yielded 8 cupcakes but they still come in at a whopping 370 calories per cupcake without frosting! I was thinking they would be even more low cal than the traditional cupcake considering the healthy ingredients but they are almost twice as caloric! Am I missing something or are these recipes simply not made for those watching their waistline?
Hi Melisa – These were made as a gluten-free birthday cupcake for my sister. Since we don’t count calories, that’s not something we were concerned with for this recipe. Just a treat for her to enjoy on her special day.
I just baked a batch using butter rather than coconut oil and they came out beautiful – fluffy and moist 🙂
So glad you enjoyed them!!
can i use applesauce instead of eggs? I cannot have dairy.
Hi Maria! You’re certainly welcome to give it a try. I’ve never made the recipe with applesauce so I can’t really say whether it would work well or not.
can i use canola oil if i don’t have any coconut oil? will it change the texture or taste?
It would be best to use the coconut oil but you could definitely give it a shot with the canola or even butter. It shouldn’t change the taste much but it could alter the cupcake. Good luck!
i did use the canola oil and a dash of agave in the batter. I then made a vanilla icing that is thin like a glaze and also put some lemon juice in the glaze. My husband just said,” That is the best Gluten free dessert I have ever tasted!” I have NEVER had a gluten free cupcake so moist, it was amazing. And I have tried them all in NY, DC Cupcakes, etc. I used the Bob’s Almond Meal/Flour
Very Very Moist, DELICIOUS! Now I know over the next few days we will be sneaking into the kitchen to grab bites until they are all eaten! I might have to hide a camera to protect them!
Thank you for coming back to let me know (and to share with others)! So happy to hear this! haha and I definitely support sneaking into the kitchen to sneak bites : )
These definitely were delicious! The texture is different, but I am used to gluten-free desserts having a different texture. These were much better than desserts bought at a gluten-free bakery.
Thanks mom : )
Cooking/Baking gluten-free is not easy! But it looks like you did a wonderful job making this tasty birthday treat!
I’m a sucker for anything almond and buttercream! Thanks for the recipe!
haha I’m the same way
These look so light and fluffy, Ashley. I have been baking with almond flour/meal for years for its low carbohydrate/ high protein value. It works best, I find, when you are looking for, or expecting, a slightly less smooth texture. Its great in cookies, pancakes, and muffins! I am going to try these today with Splenda and a little added coconut to go with the coconut oil in your recipe.
Let me know how it goes if you try them! That’s actually a great way of describing it – not quite as smooth. But tasty!
These look fabulous Ashley! My nana is GF so I know a little about the horrors that can occur with GF cupcakes, but these look perfect! I’ll be sending this recipe over to her ASAP 😀
Thanks Jess! Yea, my sister said that she’s also had some really bad ones before!
i’m not quite sure about the texture of almond flour either but yours look fantastic!
Thanks Katie! That’s how I feel – it’s not bad but just so different from what I’m used to (especially with a cupcake!)
I have a bag of almond flour I’ve been slowly working my way through. Not being gluten-free myself, but knowing so many people who are (by choice or necessity), it’s certainly an experiment. Not everything turns out quite like I’d expect, but I actually really like the different texture that comes from baking with almond flour. Love the blueberry frosting idea – can’t wait for the finished recipe!
Definitely an experiment : ) Hoping to share it soon!
Never baked with almond flour, but would love to try and see how “almondy” the cake tastes! Pretty cupcakes, and I love those funky candles!
Thanks Julia! I love those candles too – although I’m on my last few!
Looks delicious, and I love those cute candles, too! I haven’t tried baking with almond flour yet but I can’t wait to start. Nice to know it works for beginner-gluten-free bakers!
Thanks Katy! It is definitely a simple recipe : )
These look great! My sister is GF as well, so I’ll have to test them on her 🙂 Thanks for the recipe! Pinned.
Thanks Rachel! Let me know if you give them a try : )
I love the look of these. Almond meal is my favourite substitute and these are way easier than the recipe I use (calls for 5 egg whites). I prefer to use the whole egg — don’t like tossing yolks. I’m going to try these with molasses instead of honey because I make everything with molasses. If they’re yum I’ll be sure to let you know.
Thanks Bridget! Yes, please let me know how they are if you try them with molasses!
These look so fun, Ashley! I have a few family members that follow gluten-free diets, so I’ll check these out next time I need to bake a treat for them!
They’re so simple too – and don’t require a lot of weird ingredients! That was my biggest issue with some other recipes (especially since I wouldn’t use most of the ingredients again anytime soon).
yay I will vouch for these and say they were delicious… and they were even good keeping them in the fridge for up to a week. All they needed was a quick zap in the microwave and they tasted just as good.
Glad you approved : ) and happy almost birthday old lady! haha
These are such a nice birthday treat! Love that icing especially 🙂
Thanks Katrina! I think the icing is always my favorite part of a cupcake!