Almond Flour Cupcakes
This post may contain affiliate links. See my disclosure policy.
My almond flour cupcakes are so moist, fluffy, and tender that you won’t believe that they have no grains in them. I love that they’re made in just one bowl.
Why I love this recipe
I’ve made a lot of almond flour recipes over the years, and cupcakes are one of the trickiest to get right. They’re often dense, dry, or crumbly, so I set out to make a version that’s just as light, fluffy, and moist as a classic chocolate cupcake.
My almond flour cupcakes have a tender crumb and a rich chocolate flavor, and they come together with simple pantry staples. Here’s why I make them on repeat:
- Naturally gluten-free. And lower carb, grain-free, and refined sugar-free.
- Soft, fluffy texture. They’re moist with a tender crumb, and honestly taste like they’re made with wheat flour.
- Ready in under 30 minutes. These are the kind of cupcakes I’d make when I need a wholesome chocolate fix FAST.
Let’s make a batch of them together now!
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour: Blanched or superfine. Avoid using almond meal, as it tends to yield a denser cupcake.
- Cocoa powder: You can use unsweetened or dark cocoa powder. I prefer the latter, as it has a richer flavor and a beautiful, almost black color.
- Granulated sweetener of choice: I like using allulose to keep the sugar down, but white sugar and brown sugar also work. If you want to use liquid sweeteners, you can experiment with honey or maple syrup.
- Baking soda: Gives the cupcakes some rise and fluffiness.
- Salt: Brings out the sweetness of all the ingredients.
- Eggs: Room temperature eggs. Avoid subbing this out with a substitute, as I haven’t tested any egg substitutes.
- Sour cream OR yogurt: Keeps the muffins moist in the middle. I prefer using sour cream, but Greek or plain yogurt can also be used.
- Vanilla extract: A must for any good muffin or cake recipe!
- Chocolate frosting: Every good cupcake needs a good frosting to top it with. I have a few options, including my 2 ingredient dairy free frosting and a healthy frosting.
How to make almond flour cupcakes
Step 1- Make the batter. Start by mixing together your dry ingredients in a large mixing bowl. Next, add the remaining ingredients and whisk together until just combined and mostly smooth.
Step 2- Prep. Now, transfer the cupcake batter into a greased (with coconut oil or butter) 12-count muffin pan or into lined cupcake liners.
Step 3- Bake for about 20 minutes, or until a toothpick comes out mostly clean. Let the cupcakes cool completely before spreading chocolate frosting on each one.
Arman’s recipe tips
- Don’t overmix the batter. I mix until the wet and dry are just combined, with no streaks of flour. Overmixing can cause the cupcakes to sink as they cool.
- Do not overbake the cupcakes. I remove the cupcakes when a toothpick comes out with a few moist crumbs rather than completely clean. They’ll continue cooking in the hot muffin tin as they cool, which helps keep them soft and moist.
- Don’t judge the tops. Almond flour chocolate cupcakes don’t always bake with perfectly smooth domes, but once they’re frosted, no one will notice.
More almond flour desserts
Almond Flour Cupcakes
Video
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup granulated sweetener of choice allulose or sugar *
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream can use Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.
- Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.
Notes
Nutrition
Originally published December 2020
Hi Arman!
Just made these cupcakes and they are fantastic! I frosted all 12 cupcakes and I have a question. The storage instructions say you can keep the cupcakes at room tempature for 48hrs and then you must refrigerate, but the frosting recipe (coconut cream and dark chocolate) says it only keeps at room temp for 5 hours. What about the cupcakes with frosting on them? Can I keep them out at room temp or must I refrigerate?
Thank you!!
Hi Jenna! So glad you enjoyed them. Sorry for the confusion- the assembled cupcakes can be kept for 48 hours at room temperature. The 5 hours for the frosting refers to it before being added to the cupcakes, as it firms up a little too much and is difficult to fluff into a thick frosting.
Incredible deli and tasty!!!! Love them. Fudgy and decadent.
What I did not love, I ahve to say, is that they sink in the middle after baking them 🙁 Any advise????
Hi, love your recipes
can you substitute baking powder for baking soda ?
Hi June, yes you should still get some rise with baking powder 🙂
Can I substitute almond extract for the vanilla extract?
Yes, absolutely! Let me know what you think!
This sounds amazing! My question would be if swapping honey could work, I would guess I would need to compensate with some more almond flour. My son is supposed to be following a no sugar/grain diet, and honey is the only sweetener allowed. I’ll probably test it myself, but thought I’d ask in case you have a thought!
Hi there, this recipe is actually quite forgiving in regards to your choice of sweetener. You can certainly swap the allulose for honey if that’s all your son is allowed at the moment! We’ve had many readers find success with maple, honey and agave. I wouldn’t add any more almond flour until you’ve seen the consistency of the batter. If it becomes too runny, then you can add a little more. Let us know how you go!
I did 1/3 of the recipe and split it into two mugs, microwaved for 1 min 15 sec on high. It was a fluffy cake, moist and delicious! Perfect
What a great idea, Jackie. Transform the batter into two mug cakes, yum.
Is there a way to do this recipe vegan?
Hi Nuzhat- I’d stick with using eggs in these. No egg replacer works without changing the other ingredients. I do have a vegan gluten free cupcake recipe you might prefer?
If I wanted to make another batch that’s vanilla could I just leave out the cocoa powder or do I need to add in more almond flour?
Hi Brett, if you omit the cocoa powder, just check to make sure the batter isn’t too thin after everything is combined. If it seems too runny, you can add a little more almond flour. Don’t forget some vanilla extract and you’ll be done!
I tried making this recipe and the batter was very thick. I added an extra egg and a tbsp or more of milk but still thick. Not pourable. Is that right?
Hi Shauna- the batter is thick- it will bake up beautifully though. Let me know how you go!
Cupcakes came really good.. awesome.
Thx..
Do u have frosting made with whipping cream and lilys chocolate chips.. thx❤️
Thanks so much for the lovely feedback and review, Sherry. Yes, I responded to that comment you left about it- using regular cream will work- I’d be cautious about using dairy-free cream for it.
Thx❤️
You are so welcome, Sherry!
Hi, can you please?
Tell me how many cupcakes does this mixture make thank you.
Hi Miriam, this should yield about 12 cupcakes 🙂
My go to recipe for special occasions. I substitute the sweetener with maple syrup, agave syrup or honey. Thank you!
Love that, Toni 🙂
These are great, my go-to GF cupcake recipe.
Most recently I also tried some variations for different flavours.
Lemon:
Left out the cocoa powder, added the juice of half a lemon and a tsp of lemon essence. As a bonus i used a melon baller to take a bit of the cupcake from the top and added a tsp of lemon curd, then plugged it with the removed cake – highly recommended.
This one didn’t even taste almondy!
Vanilla and cherry:
Added a little extra (half tsp) of vanilla essence and a tsp of cherry essence.
(Still tasted almondy, but was very tasty). I also cut out some of the top and added a tsp of plum jam and then covered it again. This gave it a wonderful zing of complexity.
Have you tried baking these in silicone cupcake molds? I’m wondering about the outcome of the cupcakes if you have. Thanks!
I have made these in silicone muffin cups and they have turned out beautifully!
Fabulous- thanks so much, Osh!
PLEASANTLY SURPRISED how delicious and moist these cupcakes are! I used coconut sugar instead of white sugar. Will definitely be making these again!