These almond flour vanilla cupcakes are flavored with vanilla and sweetened with honey for a simple and healthier dessert recipe! These classic vanilla cupcakes are SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
Cupcakes are a classic dessert and this simple (and healthier) recipe yields cupcakes that are moist and flavorful without a lot of fuss!
Ingredients:
Almond Flour – I recommend blanched finely ground almond flour for a lighter, fluffier texture. Using almond meal will result in a gritty, more dense cupcake.
Almond Milk – Any dairy free milk such as cashew, walnut, or coconut milk all work in this recipe.
Olive Oil – If you prefer, melted (but not hot) coconut oil can be used in place of olive oil.
How do I make the almond flour vanilla cupcakes?
This recipe is very straight forward. Whisk the dry and wet ingredients in separate bowls before combining.
Whisk together until the batter is thick and free of lumps. Line muffin tins with paper liners and fill with the batter until 3/4ths full.
Bake in the center rack of the oven until the cupcakes are firm to the tough and golden brown and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for about 15 minutes before transferring them to a cooling rack to cool completely.
Tips:
- Before beginning, make sure all ingredients are at room temperature.
- If you don’t have any paper cupcake liners, simply grease the muffin tin really well before adding the batter.
- Once the muffin tin is filled with the vanilla cupcake batter, tap the tin on the counter a few times to release any air bubbles and help distribute the batter evenly.
- Almond flour tends to brown and burn quickly, tent the cupcakes with aluminum foil if you notice the cupcakes getting too brown.
What should I top my almond flour vanilla cupcakes with?
There are so many yummy frosting recipes to choose from!
If you prefer dairy free frostings, then my Honey Italian Meringue is a great option! It’s similar in flavor and texture to a marshmallow fluff…so good!
The strawberry frosting from this Almond Flour Strawberry Cake or the coconut frosting from my Coconut Cupcakes recipe would also be amazing options!
If you’re stomach can handle dairy, then I highly suggest topping these vanilla cupcakes with my Vanilla Italian Meringue Buttercream recipe (which is shown in the photo above) or my Pumpkin Italian Meringue Buttercream!
Make sure to try these other almond flour dessert recipes!
- Vanilla Cake Pops
- Lemon Cake with Coconut Lemon Frosting
- Clementine Bundt Cake
- Pineapple Upside-Down Cake
- Pear and Havarti Tart
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Recipe was inspired by my Vanilla Almond Flour Cake recipe.
Almond Flour Vanilla Cupcakes
Ingredients
- 3 cups blanched finely ground almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup honey (a mild flavored honey is best)
- 1/2 cup dairy free milk (almond, cashew, or coconut milk all work)
- 3 large eggs (at room temperature)
- 2 Tablespoons olive oil
- 1 Tablespoon vanilla extract
- 1/4 teaspoon lemon juice
Instructions
- Preheat the oven to 325F. Place 12 paper cupcake liners in a muffin pan. Set aside.
- In a large bowl whisk together the almond flour, salt, and baking soda.
- In a separate large bowl whisk all of the wet ingredients together.
- Pour the wet ingredients into the bowl with the almond flour mixture and whisk until well combined. The batter will be fairly thick!
- Fill each cupcake liner until about 3/4ths full. The batter should be enough for 12 cupcakes.
- Place the pan on the center rack of the oven and bake for 20 to 25 minutes. The cupcakes will be a golden brown color and a toothpick inserted into the center of the cupcakes should come out clean.
- Allow to cool in the pan for 15 minutes before turning the cupcakes out onto a cooling rack. Let the cupcakes cool completely before frosting.
- The cupcakes can be stored in an airtight container on the counter for 2 days or in the refrigerator for 3 to 5 days. Unfrosted cupcakes can also be frozen for up to 3 months.
Notes
- Make sure all ingredients are at room temperature before beginning!
- Blanched finely ground almond flour is preferred since it yields a fluffier texture than almond meal.
- Melted (but not hot) coconut oil can be used instead of coconut oil.
- Try frosting these cupcakes with my Vanilla Italian Meringue Buttercream or the strawberry frosting from my Strawberry Almond Flour Cake!
Nutrition
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