Description
Delicious gluten-free almond flour cupcakes with a light, nutty flavor and a moist texture, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup honey or maple syrup
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it.
- In a medium bowl, whisk together the almond flour, baking powder, and sea salt.
- In another bowl, blend the honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix!
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
- Bake in your preheated oven for 15-20 minutes, or until a toothpick comes out clean from the center.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve them plain or elevate them with your favorite frosting or toppings.
Notes
These cupcakes can be stored in an airtight container in the fridge for up to 5 days or frozen for up to three months. Let them cool completely before sealing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg
Keywords: cupcakes, almond flour, gluten-free dessert, easy baking, healthy treats