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Four almond flour cupcakes wrapped in paper liners on a plate. The cupcakes have been topped with vanilla icing and rainbow sprinkles.
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4.95 from 20 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 Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: almond flour cupcakes
Servings: 12
Author: Brittany Mullins

Equipment

Ingredients

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.
    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.
    Wet and dry ingredients incorporated together with a whisk.
  • Add the wet ingredients to the dry and mix until just combined.
    Cupcake batter in a mixing bowl. A spatula rests in the bowl.
  • Fold in sprinkles.
    Rainbow sprinkles added to the cupcake batter.
  • 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.
    A 12-cavity cupcake tin with paper liners. Cupcake batter has been evenly distributed to all cavities.
  • Let cupcakes cool in the tin for about 5 minutes or so, then remove and let cool completely on a wire rack.
    12 baked cupcakes in paper liners in a cupcake tin.
  • Once cupcakes are completely cool, frost, top with sprinkles and serve.

Nutrition

Serving: 1 cupcake, no frosting | Calories: 226kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 23mg | Fiber: 2g | Sugar: 11g