Vanilla Almond Flour Cupcakes (Gluten-Free)

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

Prep Time 10

Cook Time 20

Total Time 45

Servings cupcakes

Calories 227kcal

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.

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.