Almond Flour Vanilla Cupcakes
by: claire cary
These almond flour vanilla cupcakes are moist, tender and topped with homemade buttercream frosting. They're naturally gluten free, dairy free friendly and made in one bowl. Perfect for birthdays or just a fun dessert!
Equipment
Ingredients
- ¼ cup unsalted butter softened
- ½ cup white sugar
- 3 eggs
- ¼ cup greek yogurt
- 1 tablespoon vanilla
- 2 ¼ cups almond flour sifted if clumpy
- 2 tablespoon tapioca starch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 batch buttercream frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.
- Add the softened butter and white sugar to a mixing bowl or bowl of a stand mixer and beat for about 30 seconds. Add in the eggs, yogurt and vanilla and beat to combine.
- Add in the almond flour, tapioca starch, baking powder and salt. Beat to combine.
- Let the batter rest in the bowl for 10 minutes.
- After 10 minutes, scoop into the prepared cupcake tin, filling each about 2/3 of the way up.
- Bake for 18-21 minutes or until a toothpick comes out clean. The edges of the cupcakes may brown slightly- this is normal with almond flour.
- Let cool in the pan for 15 minutes, then remove and let cool on a wire rack. Frost with my buttercream frosting or frosting of choice and enjoy!
Notes
Be sure to use fine, blanched almond flour and not almond meal here.
Serving: 1cupcake, no frosting / Calories: 211kcal / Carbohydrates: 14g / Protein: 6g / Fat: 15g / Saturated Fat: 2g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 2g / Trans Fat: 0.004g / Cholesterol: 41mg / Sodium: 212mg / Potassium: 25mg / Fiber: 2g / Sugar: 9g / Vitamin A: 229IU / Vitamin C: 0.01mg / Calcium: 86mg / Iron: 1mg
