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Almond Flour Cupcakes

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Prep Time: 5 mins    Cook Time: 20 mins

5 from 2 votes

These easy almond flour cupcakes are moist, rich, and fluffy. Using almond flour makes them gluten-free as well as adding a nice nutty flavor. The chocolate frosting is indulgent and delicious too.

An almond flour cupcake with chocolate frosting topped with an almond.
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Making almond flour cupcakes is simply a matter of combining the ingredients and dividing them between muffin tin cups. You can use any sweetener you like in this recipe. Choose a sugar-free, cream cheese frosting too, and these become low carb/keto-friendly! Before frosting, these weight in at just 2 net carbs apiece.

You don’t need grains, oil, or butter to make them. But you wouldn’t be able to tell from biting into one. These beautiful little treats are perfect for any occasion! Try one and you’ll never want to make conventional cupcakes again!

If you are looking for other ideas, guests always love my gluten-free mochi brownies. These dairy-free brownies and these stuff-baked apples are two other favorites of mine that you can easily make gluten-free too with a simple sub or two.

Main Ingredients

The ingredients used to make almond flour cupcakes.

Only 8 different ingredients are needed to make these little treats, along with your choice of prepared frosting. The key ingredient is almond flour, which you can find in pretty much every grocery store these days.

Here are some of the main ingredients you will need:

  • Almond flour: The star ingredient in the cupcakes. It is made by grinding almonds very finely. Use either superfine or blanched almond flour, not the coarser almond meal which makes them too dense. If you like, you can swap half the almond flour for hazelnut flour, for a slightly different flavor in the finished cakes.
  • Cocoa powder: For a true chocolate taste. Use unsweetened cocoa powder for the best, most intense flavor.
  • Sweetener: To add sweetness to your almond flour cupcakes, of course! Use any brand of granulated sweetener you like. Bear in mind you might not need a whole cup of sweetener because some kinds are sweeter than others. Add a little at a time until it’s sweet but not too sweet! I like erythritol, although monk fruit sweetener also gives a good result.
  • Baking soda: To make them rise. This ingredient helps the cupcakes become light and fluffy.
  • Sour cream: This replaces the butter or oil typically found in conventional cupcake recipes. Feel free to use unsweetened, unflavored Greek yogurt instead if you want.
  • Chocolate frosting: To finish the cupcakes beautifully. You can either buy a can of prepared chocolate frosting or use your own recipe for a keto-friendly one.

Instructions Overview

After preheating the oven and lining a muffin tin you can get to work on the cupcake batter. Mix the flour, cocoa powder, baking soda, salt, and sweetener together.

Now mix in the sour cream, vanilla, and eggs, and then divide the batter between the prepared muffin cups.

Bake for 20 minutes or until a toothpick or knife inserted into the middle of one comes out clean. When they are cool, you can pipe the frosting on top.

An overhead shot of cupcakes topped with almonds and a glass of milk.

Common Questions

What should I serve with almond flour cupcakes?

I love making a low-carb shake to pair with my keto-friendly almond flour cake. Add some heavy cream, fresh strawberries, and low-carb ice cream (such as Rebel) to a blender and whiz up a shake. Of course, a glass of iced tea or cup of coffee also pairs wonderfully.

What’s the best way to store these?

Keep the cupcakes at room temperature for up to 2 days or for several more in the refrigerator. They keep better when covered.

Can I freeze the cupcakes?

You can. Put them in a shallow container or Ziploc bag and then they can be frozen for a couple of months.

How far ahead can I make them?

Although these cupcakes are better served fresh, they will keep for several days. Refrigerated, they can last up to 6 or 7 days.

Do I have to use cupcake liners?

Another option would be reusable silicon wrappers or you could just use greased muffin cups.

For the second option, let them cool in the cups for at least 5 minutes before transferring them to a wire rack, or else they are likely to break apart. I’d use either paper or silicon liners just to ensure this won’t happen.

A profile view of a cupcake up close on a white plate.

Chopnotch Tips

  • Don’t fill the muffin cups more than ¾ full or else the cupcakes won’t be able to rise properly.
  • Don’t over-mix or over-bake either. Over-mixing leads to dense cupcakes while over-baking can dry them out. Plus, they keep baking for a couple of minutes after you take them out of the oven.
  • You can change the flavor of these cupcakes if you want. Try lemon zest and a lemon frosting. Or how about berries and a strawberry frosting? Cherries are always amazing with almonds. The combinations are endless.
Several cupcakes on a table ready to be served.

These almond flour cupcakes taste just like ones with conventional flour. But they are gluten-free and low in carbs as well as really tasty!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Almond Flour Cupcakes

These cupcakes are moist and sweet. With chocolate and vanilla hints and a creamy chocolate frosting, these are always a winner.
SCALE THIS RECIPE
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 12 cupcakes

Ingredients

  • 2 ½ cups almond flour
  • ½ cup cocoa powder
  • 1 cup granulated sweetener, any brand
  • 1 teaspoon baking soda
  • teaspoon salt
  • 3 large eggs
  • 1 cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 16 ounces milk chocolate frosting, any brand
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Instructions

  • Preheat the oven to 350°F. Lightly grease a muffin tin and line it with muffin liners.
  • Add the flour, cocoa powder, sweetener, baking soda, and salt into a large bowl and mix until combined. Then add the eggs, sour cream, and vanilla extract and mix until just combined.
  • Pour the batter evenly into each of the 12 cups in your lined muffin tin filling each one no more than ¾ of the way full, and then bake in the preheated oven for 20 minutes. Remove from oven when an inserted toothpick comes out clean from the center.
  • Let cool completely and then pipe the chocolate frosting on top. Serve and enjoy!
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Notes

  • Don’t fill the muffin cups more than ¾ full or else the cupcakes won’t be able to rise properly.
  • Don’t over-mix or over-bake either. Over-mixing leads to dense cupcakes while over-baking can dry them out. Plus, they keep baking for a couple of minutes after you take them out of the oven.
  • You can change the flavor of these cupcakes if you want. Try lemon zest and a lemon frosting. Or how about berries and a strawberry frosting? Cherries are always amazing with almonds. The combinations are endless.

Nutrition Facts

Calories: 400kcal (20%), Carbohydrates: 47g (16%), Protein: 8g (16%), Fat: 24g (37%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 51mg (17%), Sodium: 216mg (9%), Potassium: 172mg (5%), Fiber: 4g (17%), Sugar: 37g (41%), Vitamin A: 179IU (4%), Vitamin C: 1mg (1%), Calcium: 84mg (8%), Iron: 2mg (11%)
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Dessert
cuisine:
American
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