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Almond Flour Vanilla Cupcakes Recipe

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4.2 from 14 reviews

Delight in these moist and fluffy Almond Flour Vanilla Cupcakes, perfect for a gluten-free treat that's rich in flavor and texture. Made with wholesome almond flour, greek yogurt, and a hint of vanilla, these cupcakes are topped with creamy buttercream frosting for a classic dessert that's both delicious and easy to prepare.

  • Total Time: 30 minutes
  • Yield: 12 cupcakes

Ingredients

Cupcake Batter

  • ¼ cup unsalted butter (softened)
  • ½ cup white sugar
  • 3 eggs
  • ¼ cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 2 ¼ cups almond flour (sifted if clumpy)
  • 2 tablespoons tapioca starch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Frosting

  • 1 batch buttercream frosting (prepared separately)

Instructions

  1. Preheat oven: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cavity muffin tin with cupcake liners and set aside.
  2. Mix wet ingredients: In a mixing bowl or the bowl of a stand mixer, beat the softened butter and white sugar together for about 30 seconds until creamy. Add in the eggs, Greek yogurt, and vanilla extract, and continue beating until fully combined.
  3. Add dry ingredients: Add the almond flour, tapioca starch, baking powder, and salt into the wet mixture. Beat gently until all ingredients are well incorporated and form a smooth batter.
  4. Rest the batter: Allow the batter to rest in the bowl for 10 minutes to improve texture and hydration of the almond flour.
  5. Scoop into pan: Spoon the batter evenly into the prepared muffin tin, filling each cupcake liner approximately two-thirds full to allow room for rising.
  6. Bake: Bake in the preheated oven for 18-21 minutes or until a toothpick inserted into the center of a cupcake comes out clean. The edges may brown slightly, which is typical with almond flour-based baked goods.
  7. Cool and frost: Remove from the oven and let the cupcakes cool in the pan for 15 minutes. Transfer the cupcakes to a wire rack to cool completely. Once cooled, frost with your favorite buttercream frosting or any frosting of choice and serve.

Notes

  • Ensure almond flour is sifted if clumpy to avoid lumps in the batter.
  • Use room temperature butter for easier mixing and better texture.
  • Do not overfill cupcake liners to prevent spilling during baking.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Buttercream frosting can be homemade or store-bought according to preference.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-vanilla-cupcakes-recipe/