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Close up of a vanilla almond flour cupcake with chocolate ganache on top and sprinkles on a white muffin liner with chocolate on a spoon and more cupcakes behind it.
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Almond Flour Cupcakes (No Dairy)

A decadent almond flour cupcake recipe that can be topped with your favorite frosting. Perfect for a little treat or a big gathering.
Course Dessert
Cuisine American
Keyword cashew butter, gluten-free cashew cupcakes, gluten-free vanilla cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
15 minutes
Total Time 45 minutes
Servings 8 cupcakes
Calories 227kcal

Ingredients

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.

Video

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.

Nutrition

Calories: 227kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 27mg | Potassium: 196mg | Fiber: 2g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg