A moist, indulgent cupcake that actually holds together, these Gluten-Free Cupcakes With Almond Flour are designed to avoid the dry, crumbly texture that almond flour baking is notorious for. Easy to make and easy to dress up with frosting, they work just as well for birthdays as they do for an everyday gluten-free treat.
If you’ve ever tried baking with almond flour and ended up with dry, crumbly cupcakes, I’ve been there too. These vanilla almond flour cupcakes were tested specifically to avoid that problem, balanced with enough fat and structure to stay soft, fluffy, and bakery-worthy (similar to my almond flour thumbprint cookies, which readers love for the same reason).
What makes these extra special is the use of cashew butter. It adds richness and moisture without overpowering the flavor, which is why these cashew butter cupcakes are one I actually trust for birthdays and kid snacks alike. They frost beautifully, don’t taste “healthy,” and fit right in with other gluten-free almond flour recipes like my almond flour chocolate cookies, aka, the kind of treats no one guesses are gluten-free.
Why The Recipe Works
Moisture: The combination of almond flour and cashew butter provides a dose of healthy fats that helps keep moisture in the cupcakes.
Allergy-friendly: These almond flour cupcakes are not only gluten-free but dairy-free too.
Easy to make: There's only a handful of everyday gluten-free pantry staples and no major kitchen skills needed to whip these up.
Ingredients and Substitutions
- Almond flour: Make sure to use blanched almond flour and not an almond meal to make sure the cupcakes don't taste gritty (learn more about the difference between almond flour and ground almonds).
- Coconut flour: Helps keep these cupcakes free from flour while still absorbing liquid and giving the cupcakes structure.
- Coconut palm sugar: Any sugar you have on hand will work for this recipe.
- Cashew butter: This butter gives an extra indulgent richness to the cupcakes, just like in these gluten-free cashew cookies. Make sure to use fresh cashew butter so that it mixes well with the other ingredients.
Flavor and Frosting Variations
You can top these gluten-free cupcakes (and these protein powder cupcakes) with any frosting you love, or you can vary the recipe to create new flavors.
Frosting options: Dairy-free chocolate glaze, dairy-free cream cheese frosting, protein frosting, or chocolate dairy-free frosting can all work.
Chocolate cupcakes: Mix 2 tablespoons of raw cacao powder into the mixture for a rich chocolate taste.
Mix ins: Just like traditional cupcakes, any sprinkles or chocolate chips can be swirled into the batter.
How To Make Gluten-Free Cupcakes With Almond Flour
Step 1:Combine all the dry ingredients in a large bowl and mix briefly.
Step 2: Mix the wet ingredients in another bowl and add them to the dry mixture. Stir until everything is smooth, but no more.
Step 3: Portion the cupcake batter into a lined muffin tin and bake until golden.
Step 4: Let the almond flour cupcakes cool fully before icing them.
Important Teaching Tips
Almond flour cupcakes go from perfectly moist to dry very quickly. Because almond flour lacks gluten, it can’t trap moisture the same way wheat flour does, so even 2–3 extra minutes can ruin the texture. Pull the cupcakes when the centers are just set and let them finish firming up as they cool.
The cupcakes are super delicate coming out of the oven. Frosting too soon can cause the tops to dent or crumble, or the frosting to just melt off.
You want to use fresh, runny cashew butter so that it mixes well with the other ingredients.
Make sure to use silicone muffin liners to make it easier to get them out of the muffin tin.
Store them, unfrosted, in an airtight container at room temperature for up to 24 hours, or frosted in the fridge for 3–4 days for the best texture.
Gluten-Free Cupcakes With Almond Flour
Yes, you can absolutely make cupcakes with almond flour, as long as the recipe is designed for it. Almond flour behaves very differently from wheat flour or gluten-free blends, so it needs the right balance of eggs, fat, and baking time to create structure. When done correctly, almond flour cupcakes are soft, moist, and naturally gluten-free.
Though some almond flour cupcakes can be frozen, given the heavy fat content in these cupcakes from the cashew butter, this recipe does best when stored in the fridge.
Almond flour cupcakes usually turn out dry when they’re overbaked or when the recipe doesn’t include enough moisture. Almond flour absorbs liquid differently than traditional flour and continues to firm up as it cools, so even a few extra minutes in the oven can cause dryness.
These almond flour cupcakes are soft, moist, and not “grainy,” which is usually what turns kids off of gluten-free baking. The mild vanilla flavor tastes like a classic cupcake (not a “healthy substitute”), and they hold up well in little hands.
More Gluten-Free Almond Flour Recipes
Vanilla Almond Flour Cupcakes (Gluten-Free)
Video
Equipment
Ingredients
- ½ cup almond flour
- 2.5 tbs coconut flour
- 1.5 teaspoon baking powder
- 1 tbs coconut palm sugar
- ½ cup cashew butter
- 2 eggs
- ¼ cup honey
- ⅛ cup maple syrup
- 1 tbs avocado oil measured solid
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients in a bowl.
- Melt coconut oil and whisk the eggs, cashew butter, vanilla, honey, and maple syrup together
- Pour wet into dry and mix well.
- Portion into silicone muffin cups.
- Bake in the oven for 20-21 minutes until golden brown.
- Remove from oven and let cool in pan.
- Once fully cooled, top with your choice of frosting.
Notes
- Fine almond flour is essential for light, tender cupcakes. Almond meal is coarser and contains more skin, which leads to gritty, dense results. If your cupcakes have ever felt heavy or crumbly, this swap alone can completely change the outcome.
- You want to use fresh, runny cashew butter so that it mixes well with the other ingredients.
- Make sure to use silicone muffin cups to make it easier to get them out of the muffin tin.
- Let them cool before frosting. Almond flour cupcakes are more delicate when warm and continue to set as they cool. Frosting too early can cause crumbling or melting, but once fully cooled, they hold together beautifully and have the best texture.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby says
I love that these aren't a traditional cupcake. They're a bit more dense from the nut butter but also so much more decadent!