Can you make these cupcakes with another type of flour?

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.

Can these almond flour cupcakes be made vegan?

Unfortunately, these cupcakes will not work with an egg replacement. The eggs are essential in this recipe for texture and structure.

Can these almond flour vanilla cupcakes be made into a cake?

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 almond flour orange cake , lemon almond flour cake , almond flour chocolate cake , almond flour strawberry cake and almond flour banana cake .

Do you need to weigh your almond flour for these cupcakes?

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).

Almond Flour Cupcakes (Vanilla)

Description

These Vanilla Almond Flour Cupcakes are gluten-free, dairy-free and oil-free with a tender and fluffy texture and require just 6 ingredients!

Ingredients

2 1/4 cups fine almond flour, spooned and levelled (or 234 grams)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
4 large eggs, room temperature
1/2 cup cane sugar (or 120 grams)
2 teaspoons vanilla extract

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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 3/4 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 favourite 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.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.