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An almond flour cupcake with chocolate frosting topped with an almond.

Almond Flour Cupcakes

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


  • 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


  • 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!


  • 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.


Calories: 400kcal | Carbohydrates: 47g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 216mg | Potassium: 172mg | Fiber: 4g | Sugar: 37g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg