These Vanilla Almond Flour Cupcakes are gluten-free and oil-free with a soft and tender texture. They have a subtle, sweet vanilla flavor and require just 6 ingredients! They're not overly sweet, with just enough sugar to add a hint of sweetness. These cupcakes don't have any oil, and thanks to a simple trick of beating the eggs and sugar together until foamy, these cupcakes are light and fluffy! If you've tried my almond flour lemon cake, you'll love these almond flour vanilla cupcakes!
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Table of Contents
- Details on the ingredients
- What is the difference between almond flour and almond meal?
- How to make vanilla cupcakes with almond flour
- Measuring ingredients
- Best frosting for almond flour vanilla cupcakes
- Why did my cupcakes sink in the middle?
- Frequently asked questions
- Storage instructions
- Key recipe tips
- 📖 Recipe
As many of you probably know, almond flour can be a bit finicky to bake with. Sometimes almond flour cakes and cupcakes can be a bit heavy and dense, especially when they include oil as an ingredient. So, I went through multiple rounds of testing with this cupcake recipe to ensure you're equipped with all the tips and tricks to make the perfect almond flour cupcake!
Details on the ingredients
Below is a brief overview of the ingredients. The recipe card at the end of this post includes the exact quantities used.
- Almond flour - You'll need 2 ¼ cups or 234 grams of almond flour for these cupcakes. (I recommend weighing the flour for this recipe). Make sure you use fine blanched almond flour instead of almond meal or ground almonds.
- Sugar - These cupcakes are made with cane sugar as it is less processed than granulated sugar. They both act similarly in recipes, but cane sugar has a slightly coarser texture and golden colour. You can usually find it in the organic section of most grocery stores.
- Vanilla - To add the essential vanilla flavor to these vanilla cupcakes, you'll need 2 teaspoons of vanilla. Be sure to use real vanilla extract for the best flavor and not artificial vanilla.
- Eggs - You'll need 4 large eggs at room temperature. The eggs are a key ingredient for rise, moisture and a fluffy texture. They need to be at room temperature so they beat together with the sugar properly.
- Baking powder - For leavening, you'll need one teaspoon of baking powder. Make sure your baking powder is fresh!
- Salt - Just ¼ teaspoon is added to enhance the flavor of the other ingredients. The subtle hint of salt just pairs so well with the sweet vanilla. I used fine sea salt, but you can also use kosher salt or even table salt.
What is the difference between almond flour and almond meal?
Both are made from raw ground almonds but almond flour is made with blanched almonds (with skins removed) and is more finely ground. Almond meal is coarser as it is made from almonds with the skins on.
How to make vanilla cupcakes with almond flour
Preheat your 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.
Add the eggs and sugar to a large mixing bowl. On medium-high speed (not high), use an electric mixer to beat together the eggs and sugar for one minute.
Add the vanilla and beat for another minute. At this point, the mixture should be foamy and just starting to thicken.
Using a low speed on your mixer, gradually add the almond flour mixture to the egg mixture until fully combined. Don't over mix.
Portion the mixture out into the muffin pan, filling each cup ¾ full.
Gently tap the bottom of the pan off a hard surface to help remove any air bubbles.
Bake for 17-19 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let cool for 5 minutes before removing the cupcakes from the pan and placing on a wire rack to cool completely.
Once cooled, frost with your favorite frosting.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Best frosting for almond flour vanilla cupcakes
The great thing about vanilla cupcakes is that they work with almost any type of frosting. Here are some options:
- While I topped these vanilla cupcakes with a simple cream cheese frosting, this peanut butter cream cheese frosting is pretty amazing too.
- If you love your cupcakes topped with buttercream, this sour cream vanilla frosting is a delicious alternative with a similar texture.
- Chocolate is always a great choice. We love this chocolate peanut butter frosting or this chocolate sour cream frosting.
- This chocolate avocado frosting is one of my favorite naturally dairy-free options for chocolate frosting.
Why did my cupcakes sink in the middle?
While these almond flour cupcakes will not have a domed shape, they should not sink in the middle. Sunken cupcakes could happen for a number of reasons:
- The baking powder was out of date. If the leavening agent doesn't work, the cupcakes will not rise properly.
- The oven was too hot. This may cause the cupcakes to rise too much initially and then deflate.
- The cupcake pan was too full. If the cupcakes don't have room to expand as they bake, they may deflate when you take them out of the oven.
- The batter was over mixed. This may incorporate too much air into the batter and cause a sunken appearance. It also creates a denser cupcake.
- The eggs and sugar were beaten together too long. While beating the eggs and sugar until foamy helps the eggs to aerate and create a fluffy cupcake, if you beat them for too long they will increase in size. This will add too much liquid to the batter causing it to be too runny, which can also result in sunken cupcakes as the batter is too heavy to rise properly.
- The almond flour wasn't measured properly. While you can use the spoon and level measuring technique, for this recipe, I much prefer to weigh the almond flour. If you don't use enough almond flour, the batter will be too runny and will not rise properly.
Frequently asked questions
This recipe has been specifically tested with almond flour. As almond flour is gluten-free with a high fat and moisture content, a 1:1 substitution with other flours will not work.
Unfortunately, these cupcakes will not work with an egg replacement. The eggs are essential in this recipe for texture and structure.
I haven't tried using this cupcake recipe to make a cake, but if you're looking for an almond flour cake recipe, I have many on my website including this almond flour orange cake and this almond flour lemon raspberry crumb cake.
While I included cup measurements in the recipe card, I also included the weight of the almond flour in grams. Precisely measuring your flour for this cupcake recipe will help you get the best results. It's easy to use too much or not enough almond flour when using a measuring cup. If you use too much, the cupcakes will be dry. If you use too little, the cupcakes will be too moist (and possibly have a sunken middle).
Yes! I had this question recently, so I decided to test and share a recipe for these almond flour chocolate cupcakes.
Storage instructions
You can store unfrosted cupcakes in an airtight container at room temperature for 2-3 days. Just make sure they're stored in a single layer as the tops of the cupcakes will start to get a bit tacky and will stick together.
Frosted almond flour cupcakes should be stored in an airtight container in the fridge and will last 3-4 days.
You can store these cupcakes (frosted or unfrosted) in the freezer for up to 3 months. Just make sure your frosting can withstand freezing and store the cupcakes in a single layer.
I usually freeze the cupcakes unfrosted, then let them thaw at room temperature before frosting and serving.
Key recipe tips
- Measuring flour - While I usually just use the spoon and level method for measuring flour, I highly recommend weighing it for this recipe. Precision is best to ensure these cupcakes rise properly and have the best texture.
- Almond meal - Please don't use almond meal for this recipe as it's too coarse. Fine almond flour will produce the best results.
- Mixer - You'll need an electric mixer to beat the ingredients together. While you can use a stand mixer, I find a handheld mixer works best (especially for beating together the eggs and sugar).
- Eggs - Ensure the eggs are at room temperature as they will incorporate with the sugar easily and start to foam and thicken quicker.
- Wet mixture - Don't beat the eggs, sugar and vanilla for any longer than 2 minutes as the mixture will increase in size and add too much liquid to the batter.
- Don't overfill - Make sure you don't overfill the muffin pan with batter. The cupcakes will rise over the top and bake up unevenly.
- Sunken cupcakes - These cupcakes will not dome like traditional cupcakes. They will have a flat top. If they look sunken, review the section above regarding cupcakes sinking in the middle and ways to prevent this.
- Best cupcake liners - I've used many different types of cupcake liners and find the parchment paper liners work best for releasing cupcakes. Other liners tend to stick to cupcakes.
- Cool cupcakes - Before frosting the cupcakes, let them cool completely. If they're still warm, the frosting may melt.
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Vanilla Almond Flour Cupcakes
Ingredients
- 2 ¼ cups (234 g) fine blanched almond flour, spooned and levelled
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 4 large eggs, room temperature
- ½ cup (120 g) cane sugar
- 2 teaspoons vanilla extract
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. Using an electric mixer on medium-high speed (not high), beat together for one minute.
- Add the vanilla and beat for another minute. At this point, 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 over mix.
- 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 cool in pan for 5 minutes before removing the cupcakes and transferring to a wire rack to cool completely.
- Frost with your favorite frosting.
Notes
- If you can, weigh the flour for this recipe. Precise measurements will ensure these cupcakes rise properly and have the best texture.
- Don't use almond meal for this recipe as it's too coarse. Fine almond flour will produce the best results.
- Ensure the eggs are at room temperature as they will incorporate with the sugar easily and start to foam and thicken quicker.
- Don't beat the eggs, sugar and vanilla together any longer than 2 minutes as the mixture will increase in size and add too much liquid to the batter.
- Make sure you don't overfill the cupcake pan with batter. The cupcakes will rise over the top and bake up unevenly.
- These cupcakes will not dome like traditional cupcakes. They will have a flat top. If they look sunken, review the section above regarding cupcakes sinking in the middle.
- I find the parchment paper cupcake liners work best for releasing cupcakes. Other liners tend to stick to cupcakes.
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Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Kate says
OH MY STARS these are really good. I whipped them up super quick to bake while we ate dinner and then left then on the stove afterwards to get ready to leave. As people walked past they would pop one out of the silicone mini muffin tray (it made one whole tray and I baked for 17 minutes) and everyone stopped and commented on how good they are.
I added 1 teaspoon of almond extract as well and now, if you put a little honey on them, they taste like marzipan.
Thank you!
Leanne says
Hi Kate! I'm so happy you and your guests enjoyed these cupcakes. Adding almond extract and topping them with honey sounds delicious. Thank you for taking the time to leave a comment!
Jenbee says
I topped these with a gluten free, dairy free ermine vanilla buttercream and they were amazing!!! Without the frosting, they were just okay.
Leanne says
That buttercream sounds delicious!
Nicolette says
All I can say is wow! Simple, Easy, Delicious. I’m always on the lookout for healthier desserts, I love to bake and I love finding alternatives to flour, or recipes with whole wheat, oat flour etc. This was so delicious. I halved the recipe and made 6 cupcakes as a test round. I weighed my ingredients and made it all in one bowl. I think I slightly over baked mine because at 18 minutes they were a little dry but the flavor and texture for an almond flour dessert is impressive. I topped these with a Russian style frosting made with sweetened condensed coconut milk. Such an earthy tasting dessert, I love it!
Thank you !
Leanne says
Hi Nicolette! Thank you so much for taking the time to leave a review. I'm so glad you enjoyed this cupcake recipe. The frosting you made for them also sounds delicious!
Maryse says
Is it normal that there is no oil?
Leanne says
Yes, there's no oil required in this recipe.
Lorie Bollinger says
Can I use Swerve sugar instead of regular sugar ? Thank you
Leanne says
Hi Lorie. I'm sorry but I've never baked with Swerve sweetener so I can't say for certain if it will work as a substitute in this recipe.
G says
What is the nutritional value
How many carbs per cupake
Leanne says
The nutritional information is included below the recipe card. Each cupcake (before the frosting) has 12.3 grams of carbs.
Meagan says
Would this recipe work with Lakanto sugar in place of the cane sugar?
Leanne says
Hi Meagan. I'm sorry but I haven't tried baking with Lakanto sugar so I'm not able to say if it will work in this recipe.
DARLENE says
COULD COCONUT SUGAR BE USED INSTEAD OF CANE SUGAR.
Leanne says
Hi Darlene. I don't recommend substituting coconut sugar for the cane sugar in this recipe.
Sarah says
I used 1/2 cup of granulated monk fruit sweetener for this recipe instead of sugar. It made the cupcakes a lot more dense, more like a muffin. The tops didn't flatten out so not good for icing, But they tasted great!
Leanne says
Hi Sarah! Thanks so much for sharing your results with monk fruit sweetener. This is so helpful for other readers. I'm glad the cupcakes still tasted great!
Holden Mcocnow says
Terrible recipe. I used canned black beans as a substitute for the 4 eggs and they turned out horrible.
just kidding this recipe is amazing loved the perfect sweetness and fluffyness
Leanne says
Lol, thanks Holden! I'm so glad you enjoyed the cupcakes. Appreciate you taking the time to leave a comment and rating!
Vickie says
Leanne this is great! Could it also be done with macadamia flour?
Leanne says
Hi Vickie. I've only tested this recipe with almond flour so I can't say for certain if macadamia flour would work as a substitute.
Farwa says
Hey can i use honey instead of cane sugar?
Leanne says
Hi Farwa. I haven't tested it but I don't think honey would work as a substitute for the sugar in this recipe. I think it would add too much liquid to the batter and affect the texture of the cupcakes.
Irma Solis says
No any liquid or butter nece?
Leanne says
Hi Irma. That's correct. You don't need any butter or additional liquid beyond the eggs.
Lisa Renshaw says
I loved this recipe! Not a single cupcake was left from the party that I made these for! It was so simple to put together. I would love to know if there is a way to make a chocolate version.
Leanne says
Hi Lisa! I'm so happy you loved the cupcake recipe! Thanks for taking the time to leave a comment and rating. For a chocolate version, you can use my almond flour chocolate cake recipe - https://www.crumbtopbaking.com/almond-flour-chocolate-cake/. It will make 12 cupcakes. Just fill each muffin cup about 3/4 full and bake at 350F for 15-17 minutes. Let me know what you think if you make them!
Maria Antonia says
What is the weight of each cupcake
Leanne says
Hi Maria. I've never weighed these cupcakes so, unfortunately, I'm not able to answer that question.
Lorena says
Can I use coconut flour?
Leanne says
No, unfortunately, coconut flour will not work in this recipe.
Faye says
Those are so good thanks!
Leanne says
So glad you liked the cupcakes!
Bianca says
This recipe is perfection . The absolute best vanilla flavour, soft and fluffy. I made this into a two layer cake instead of cupcakes By doing 1.5 the measurements And it came about amazing. Iir had about 12 servings and I cooked it for the same amount that was suggested . My only suggestion is to make this the day before you serve it. I made it the night before my event and I tried a sample and I didn’t find it had that amazing vanilla flavour and moist texture that it had the next day. I also left it out on the counter overnight. Thank you for this recipe, it’s going to be my go to now!!!
Leanne says
Hi Bianca! I'm so happy you enjoyed the recipe. Thanks for letting me know you tried it as a two layer cake. I'm glad it worked out!