Almond Flour Cupcakes

These almond flour cupcakes are so moist, fluffy, and tender that you won't believe that they are gluten-free! I love that they are made in just one bowl. Watch how I make this in my kitchen in the video below!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings cupcakes

Calories 196kcal

Author Arman Liew

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.

Video

Notes

* You can use white or brown sugar.

TO STORE: Leftover cupcakes can be kept at room temperature for up to 48 hours. Any longer, you will need to store them in the refrigerator. Keep them covered, and they can be kept for up to 1 week.

TO FREEZE: Place leftover cupcakes in a Ziploc bag or shallow container and store in the freezer for up to 2 months.

Nutrition