Almond Flour Vanilla Cupcakes Recipes

ALMOND FLOUR VANILLA CUPCAKES

Steps:

• 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.

LOW CARB KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180 C / 350 F and line a muffin / cupcake pan with paper cups.
• In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes.
• Now add the sweetener, melted and cooled butter, cream cheese, unsweetened almond milk and vanilla extract. Continue beating for a further minute.
• Stir together the almond flour, coconut flour and baking powder in a separate bowl. Then add the dry ingredients to the wet ingredients and blend until you have a smooth batter.
• Fill the cupcake batter into 9 paper cups and bake for 25 minutes or until a skewer inserted comes out clean.
• Let the cupcakes cool completely before you make the sugar free vanilla frosting.

ALMOND FLOUR CUPCAKES

Steps:

• Preheat oven to 325°. Line your cupcake tin with paper liners, or grease with nonstick spray/coconut oil.
• Whisk the eggs, applesauce, syrup, and vanilla together in a large bowl.
• In a separate bowl, stir the almond flour, sugar, cocoa powder (if using), baking soda, and salt together.
• Pour the dry ingredients into the wet ingredients, then use a rubber spatula to gently fold them together, being careful not to over-mix. Then, distribute the batter into the muffin tin.
• Bake cupcakes for 20-23 minutes, or until a toothpick comes out clean. Remove them from the oven, then wait 5 minutes before carefully removing them and placing them on a cooling rack. Wait until the cupcakes have completely cooled before icing them.

VANILLA CUPCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
• In a medium bowl, whisk together the flours, baking powder and salt.
• In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
• Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.

VANILLA ALMOND CUPCAKES WITH FROSTING RECIPE

Steps:

• Melt the white chocolate for the frosting. Set aside to cool.
• Preheat the oven to 350 degrees F. Line a muffin pan with 12-cupcake liners. Set aside.
• In a large bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.
• In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar, yogurt, milk, vanilla, and almond extracts until combined.
• Slowly mix dry ingredients into the wet ingredients until no lumps remain. The batter will be thick. Avoid over-mixing. Set aside.
• Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment, beat the egg whites for about 3 minutes until thick and foamy. Fold into the cupcake batter.
• Divide the batter among 12 cupcake liners.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute.
• Switch the mixer to low speed and slowly add the confectioners' sugar until combined. Quickly stir the cooled white chocolate with a spoon, then pour it into the creamed butter/sugar.
• Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
• Add the cream, vanilla extract, and salt. Beat for 1 to 2 minutes until combined.
• Decorate with sprinkles or as desired, serve, and enjoy!