Almond flour is a great alternative to regular wheat flour. It’s rich in protein, healthy fats, and adds a lovely nutty flavour to baked goods. These almond flour cupcakes are sweetened with honey or maple syrup, and you won’t even miss traditional flour! Soft in texture and easy to customise with your favourite add-ons, these are guilt-free treats that everyone will love.
Ingredients
- 2 cups almond flour (fine blanched)
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs (room temperature)
- ¼ cup honey or pure maple syrup
- ¼ cup almond milk (or any milk of choice)
- 2 tbsp coconut oil (melted) or any light oil
- 1 tsp vanilla extract
- Optional: 2 tbsp chocolate chips, chopped almonds, or blueberries
How to Make Almond Flour Cupcakes
- Preheat oven:
Set oven to 175°C (350°F). Line a 12-cup muffin tray with cupcake liners or lightly grease them. - Mix dry ingredients:
In a bowl, combine almond flour, baking soda, and salt. Mix well. - Mix wet ingredients:
In another bowl, whisk eggs, honey or maple syrup, almond milk, coconut oil, and vanilla extract until smooth. - Combine and mix:
Pour the wet ingredients into the dry mixture. Stir just until combined. Fold in any optional add-ons like chocolate chips or nuts. - Bake:
Fill each cupcake liner ¾ full. Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean. - Cool and serve:
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Use blanched almond flour for a finer texture and lighter colour.
- Don’t over-mix the batter to keep cupcakes light and fluffy.
- For eggless version, try using flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Add cinnamon or lemon zest for extra flavour.
Storage Tips
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5–6 days.
- Freeze for up to 1 month. Thaw before serving.
Nutrition (Per Cupcake – Approximate)
- Calories: 160
- Protein: 5g
- Fat: 12g
- Carbs: 8g
- Sugar: 5g
- Fiber: 2g
These cupcakes are lower in carbs and high in healthy fats and protein — great for energy and balanced snacking.
Almond flour cupcakes are a smart and tasty choice for anyone wanting a healthier baked treat. They’re naturally gluten-free, light on sugar, and full of flavour — great for both kids and adults. Whether topped with frosting or enjoyed plain, they make a perfect anytime snack or dessert. Try this easy recipe, and you’ll be baking it again and again!
FAQ’s
Can I use almond meal instead of almond flour?
Almond meal is coarser and may affect the texture. For best results, use blanched fine almond flour for these cupcakes.
Are almond flour cupcakes keto-friendly?
Yes, if you use a sugar-free sweetener like erythritol or monk fruit instead of honey or maple syrup, these cupcakes can be keto-friendly.
Can I make these cupcakes vegan?
Yes, you can use flax eggs and plant-based milk. The texture may vary slightly but still turns out soft and moist.
How do I prevent almond flour cupcakes from sinking?
Avoid over-mixing the batter and do not open the oven during baking. Also, make sure to use fresh baking soda.
What frosting goes well with almond flour cupcakes?
A healthy vanilla or chocolate buttercream, cream cheese frosting, or whipped coconut cream pairs well with these cupcakes.
