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Side view of half an almond flour cupcake on a cupcake liner.
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Vanilla Almond Flour Cupcakes

These Vanilla Almond Flour Cupcakes are gluten-free, dairy-free and oil-free with a tender and fluffy texture and require just 6 ingredients! 
Course Dessert
Cuisine American
Keyword almond flour cupcakes, gluten-free cupcakes, vanilla cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cupcakes
Calories 179kcal
Author Leanne

Ingredients

  • 2 1/4 cups fine blanched almond flour spooned and levelled
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 large eggs room temperature
  • 1/2 cup cane sugar
  • 2 teaspoons vanilla extract
US Customary - Metric

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 favorite frosting.

Notes

  1. If you can, weigh the flour for this recipe. Precise measurements will ensure these cupcakes rise properly and have the best texture.
  2. Don't use almond meal for this recipe as it's too coarse. Fine almond flour will produce the best results.
  3. Ensure the eggs are at room temperature as they will incorporate with the sugar easily and start to foam and thicken quicker. 
  4. 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.
  5. Make sure you don't overfill the cupcake pan with batter. The cupcakes will rise over the top and bake up unevenly.
  6. 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.
  7. I find the parchment paper cupcake liners work best for releasing cupcakes. Other liners tend to stick to cupcakes.

Nutrition

Calories: 179kcal | Carbohydrates: 13g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 109mg | Potassium: 24mg | Fiber: 2g | Sugar: 9g | Vitamin A: 90IU | Calcium: 74mg | Iron: 1mg