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Delicious Vanilla Cupcakes with Almond Flour You’ll Love

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 180
These moist and flavorful vanilla cupcakes made with almond flour are perfect for any occasion and easily customizable with your favorite frosting and toppings.

Ingredients

dry ingredients

  • 2 cups blanched almond flour (substitute with cashew flour for different flavor)
  • 1/4 cup tapioca flour (can use arrowroot powder as alternative)
  • 1/2 cup coconut sugar (swap for regular granulated sugar or maple syrup)
  • 1 tbsp paleo baking powder (ensure it’s gluten-free)
  • 1/2 tsp baking soda (add more baking powder if needed)
  • 1/4 tsp salt (sea salt recommended for better flavor)

wet ingredients

  • 3 large eggs (can use flax eggs for vegan option)
  • 1/4 cup avocado oil (substitute with melted coconut oil if desired)
  • 1/2 cup coconut milk (or almond milk as substitute)
  • 1 tbsp vanilla extract (pure extract recommended for best taste)

frosting and garnish

  • to taste frosting of choice (dairy-free frosting or powdered sugar for a light finish)
  • a handful fresh berries (for garnish and added flavor)

Instructions 

  • Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • Mix dry ingredients in a bowl: almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk eggs, avocado oil, coconut milk, and vanilla extract.
  • Combine wet and dry ingredients until smooth, then divide batter among cupcake liners.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and frost as desired.

Notes

Ensure all ingredients are fresh for the best flavor and texture.
Calories: 180kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Almond Flour, cupcakes, vanilla