These healthy Almond Flour Vanilla Cupcakes are light, fluffy, moist and have a sweet vanilla flavor. They are made with 10 simple Paleo ingredients and are gluten free, grain free and dairy free. There's no better way to celebrate a birthday or special occasion than with this almond flour cupcake recipe!
I find it kinda funny, because I'm a chocolate person through and through. BUT, when it comes to cake, or in this case cupcakes, I prefer vanilla.
I would pick a simple, gluten free vanilla cake with vanilla frosting over any other combo. Is anyone else like this?!
Anyway, it just seemed natural that I add an easy Almond Flour Vanilla Cupcake recipe to the blog. I already have one made with tigernut flour (nut free and Paleo friendly) and plan to include many more vanilla variations. So, stay tuned!
This cupcake recipe is absolutely amazing in taste and texture. These Paleo vanilla cupcakes are moist, delicate, fluffy and literally melt in your mouth.
They are sweet, but not too sweet, and topped with a Vegan buttercream frosting.
Now, I do have to admit, the cupcakes don't have a nice, rounded top. But, no one will notice when you add a little frosting 😉
Healthy Almond Flour Vanilla Cupcakes
These easy to make cupcakes are perfect for any birthday or fun celebration...or eaten just because. These cupcakes are:
- gluten free
- grain free
- made with almond flour
- Paleo friendly
- lower in carbs than your typical cupcake
- made with every day ingredients
- dairy free
- soft, fluffy and moist
Ingredients in Almond Flour Vanilla Cupcakes
Here are the ingredients you need to make Paleo vanilla cupcakes:
- blanched almond flour
- tapioca flour (or arrowroot)
- coconut sugar
- baking powder
- baking soda
- vanilla extract
- avocado oil (or olive oil)
- almond milk (or any plant based milk)
How to Make Almond Flour Cupcakes
To make these cupcakes, first preheat your oven to 350 degrees F. Grab a muffin pan and place 9 paper liners in the slots, then set aside.
Next, combine all dry ingredients in a large mixing bowl. This includes: flours, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together wet ingredients. This includes eggs, vanilla, oil and milk.
Pour the wet mixture into the dry mixture and whisk until the batter is smooth.
Next, pour the batter into the 9 cupcake liners. Place the pan in the oven and bake at 350 degrees for 117-18 minutes, or until the cupcakes are golden brown on top. They should slightly rise, but will not be extremely puffy.
Remove the cupcakes from the oven and cool on a cooling rack.
Once the cupcakes are completely cooled, they can be frosted.
How to Make Paleo Frosting
You may use any frosting you want, but I used a homemade vanilla frosting. Here's what you need:
- non-hydrogenated shortening
- maple syrup
- tapioca flour
- vanilla extract
To make the frosting, simply whisk together the shortening, maple syrup and vanilla. If the mixture isn't whisking (it's too firm) then warm it in the microwave for 5-10 seconds.
Add in the tapioca flour 1 tablespoon at a time. Whisk until smooth.
The frosting can be spread over the muffins or placed into a plastic baggie and piped onto the cupcake.
For sprinkles, THIS is my favorite brand. (Not completely Paleo, but free of any additives, dies and preservatives.)
How to Store Almond Flour Cupcakes
These cupcakes last well in the fridge up to one week. Simply store in an air-tight container and place in the fridge.
More Paleo Cupcake Recipes
I'm working on growing my Paleo cupcake recipe collection. For more that are currently on my site, check these outs:
Healthy vanilla cupcakes made with almond flour and sweetened with coconut sugar. Gluten free, grain free, dairy free and Paleo friendly.
- 1 + ½ cups blanched almond flour (140g)*
- ⅓ cup tapioca flour (43g)
- ⅓ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¼ cup avocado oil
- ¼ cup plant based milk
- 2 tsp vanilla extract
- Preheat oven to 350 degrees F.
- For the cupcakes: in a large mixing bowl, whisk together all dry ingredients. This includes: almond flour, tapioca flour, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk wet ingredients. This includes: egg, avocado oil, milk and vanilla.
- Pour the wet mixture into the dry mixture, whisk until smooth.
- Pour batter into a muffin pan lined with paper liners (recipe makes 9 cupcakes).
- Place in the oven and bake at 350 degrees for 17-18 minutes.
- Remove from oven and cool on a wire cooling rack to room temperature.
- For the frosting: whisk together shortening, maple syrup and vanilla until smooth. Add tapioca flour, one tablespoon at a time, until well mixed. Spread frosting over the cooled cupcakes.
- Cupcakes best stored in the fridge***
*For best results, measure almond flour by weight.
**If your shortening isn't mixing well, then warm it in the microwave for 5-10 seconds (on high). Warming it just slightly will allow you to easily whisk the ingredients together.
***These cupcakes can be kept at room temperature for a day, but you'll want to store them in the fridge after that. They last well in the fridge up to one week.
Keywords: cupcakes, almond flour, Paleo, dessert, birthday, vanilla