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4.96
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22
votes
Almond Flour Cupcakes
These almond flour cupcakes are soft, fluffy and perfectly moist. They come together quickly and are a great gluten-free dessert option for any celebration!
Prep Time
10
minutes
mins
Cook Time
23
minutes
mins
Total Time
33
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Author:
Brittany Mullins
Equipment
muffin tin
Ingredients
2
cups
almond flour
1
Tablespoon
coconut flour
1
Tablespoon
arrowroot powder
1
teaspoon
baking powder
½
teaspoon
salt
3
large
eggs
at room temperature
⅓
cup
coconut oil
melted
⅓
cup
unsweetened almond milk
or water, at room temperature
2
teaspoons
vanilla
⅓
cup
coconut sugar
¼
cup
sprinkles
optional
Instructions
Preheat oven to 325°F. Line a 12 cup muffin pan with paper or silicone liners.
Combine almond flour, arrowroot powder, coconut flour, baking powder and salt in a medium bowl.
In a separate bowl, whisk together the eggs, coconut oil, water or almond milk, vanilla and coconut sugar.
Add the wet ingredients to the dry and mix until just combined.
Fold in sprinkles.
Pour batter evenly between 12 muffin tins. Bake for 18-23 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Let cupcakes cool in the tin for about 5 minutes or so, then remove and let cool completely on a wire rack.
Once cupcakes are completely cool, frost, top with sprinkles and serve.
Nutrition
Serving:
1
cupcake, no frosting
|
Calories:
226
kcal
|
Carbohydrates:
16
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
164
mg
|
Potassium:
23
mg
|
Fiber:
2
g
|
Sugar:
11
g