Vanilla Almond Flour Cupcakes
These almond flour cupcakes are a dream come true for anyone craving a quick, easy, and naturally gluten-free treat. With a light, airy texture and a subtle nutty flavor, the almond flour takes center stage, making each bite melt-in-your-mouth good. Whether you top them with rich buttercream, tangy cream cheese frosting, or a dusting of powdered sugar, these cupcakes are incredibly versatile and perfect for any occasion. Enjoy the delicate sweetness and satisfying texture with minimal effort!
Ingredients:
- 2 ¼ cups Almond Flour, spooned and levelled*
- 1 tsp Baking Powder
- ¼ tsp Sea Salt
- 4 large eggs, room temperature
- ½ cup Cane Sugar
- 2 tsp Vanilla Extract
Topping:
- Your choice of frosting; cream cheese, buttercream, whipped cream.
- Strawberry Rhubarb Preserves*
- Fresh Blueberries
*All of these products can be purchased at Stewart & Jasper, in-store and online.
Instructions:
- Preheat oven to 350F and line a standard 12-cup muffin pan with cupcake liners.
- In a medium sized bowl, whisk together the almond flour, baking powder and salt.
- In a large mixing bowl, add the eggs and sugar. Use an electric mixer on medium-high speed and beat together for one minute.
- Add the vanilla and beat for another minute. The mixture should be foamy and just starting to thicken.
- With the mixer on low speed, gradually add the almond flour mixture to the egg mixture until fully combined. Don’t overmix.
- Portion the mixture out into the muffin pan, filling each cup ¾ full. Gently tap the bottom of the pan on a hard surface to help release any air bubbles.
- Bake for 17-19 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean.
- Let it cool in pan for 5 minutes before removing the cupcakes and transferring to a wire rack to cool completely
- Frost with your favorite frosting and enjoy!
