Easy to make, these decadent almond flour cupcakes make for a simple gluten-free dessert! Dress them up for any occasion or just top them with your favorite frosting for an everyday indulgence.
Whip up a batch of these almond flour cupcakes and make any day... better!
One of the best parts of these gluten-free cupcakes is that they're made with super simple ingredients and only ever so lightly sweetened.
With a blend of coconut and almond flour, these cupcakes whip up with a light but hearty texture that's beautifully indulgent.
I love these cashew butter cupcakes because:
- They're dairy-free and gluten-free
- They're easy to make
- You can top them with any of your favorite frostings
Ingredients You'll Need
If you have a well-stocked gluten-free pantry, you'll have everything you'll need for these almond flour cupcakes!
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 and with a dose of some healthy fats.
Baking powder: this helps the cupcakes from becoming too dense from the thickness of the cashew butter.
Coconut palm sugar: this is a paleo-approved sugar and you only need the tiniest bit. Regular sugar will work though if that's what you have!
Cashew butter: though any nut butter should work, cashew butter makes them extra decadent just like in these gluten-free cashew cookies. Make sure to use fresh cashew butter so that it mixes well with the other ingredients.
Eggs: adding some protein and binding the cupcakes.
Honey: adding sweetness to the cupcakes but make sure to use runny honey or warmed-up honey to mix.
Maple syrup: opt for real maple syrup to get the best flavor.
Avocado oil: coconut oil will work in its place as well but avocado oil helps with the texture of the cupcakes.
Vanilla extract: no vanilla cupcakes would be complete without it! The "purer" your vanilla, the more flavor you'll have.
How To Make The Cupcakes
- Preheat oven to 350 degrees Fahrenheit.
- Mix all dry ingredients in a bowl.
- Melt coconut oil and whisk the eggs, cashew butter, honey, vanilla, and maple syrup together.
- Pour wet into dry and mix well.
- Portion into silicone muffin cups.
- Bake in the oven until they're golden brown.
- Remove from oven and let cool fully before topping with frosting.
Frosting Options
You can top these dairy-free cupcakes (and these protein powder cupcakes) with any frosting you love. A few of our favorites are:
- Dairy-free chocolate ganache (if you use the ganache you can actually just dip the cupcakes!)
- Dairy-free cream cheese frosting
- Thick chocolate frosting
- Dairy-free buttercream frosting
Important Teaching Tips
Make sure to use almond flour and not almond meal for the smoothest texture (like in these chocolate almond flour cookies)
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.
Frequently Asked Questions About Almond Flour Cupcakes
These cupcakes can be stored in the fridge where they will last roughly one week. However, they do become a bit denser. Make sure to leave them on the counter so that they can return to room temperature before eating them.
Unfortunately no. The cashew butter cupcakes end up a mess once they freeze and thaw. For best results, store them in the fridge.
More Almond Flour Recipes
- Protein pancakes with almond flour
- Almond flour sugar cookies
- Paleo chocolate chip cookies
- Dairy-free gluten-free brownies
Other Dairy & Gluten-Free Desserts You'll Love
- Two bite protein brownies recipe
- Paleo chocolate chip cookies
- Dairy-free chocolate ganache
- Protein truffles
- Vanilla protein ice cream
- Dairy-free S'mores cups
- Candy cane fudge
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate-covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Almond Flour Cupcakes (No Dairy)
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.
- Once fully cooled, top with your choice of frosting.
Notes
- Make sure to use almond flour and not almond meal for the smoothest texture.
- 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.
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!