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Almond Flour Vanilla Cupcakes (Paleo)

Jun 2, 2020 · 10 Comments

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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!

dairy-free-vanilla-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!

moist-gluten-free-muffin-recipe

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
top-view-of-almond-flour-cupcakes

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
  • salt
  • egg
  • 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.

thickness-of-almond-flour-cupcake-batter

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.

moist-gluten-free-muffin-recipe

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.)

healthy-almond-flour-cupcake-recipe

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:

  • Pumpkin Cupcakes with Cassava Flour
  • Tigernut Flour Cupcakes
  • Paleo Chocolate Cupcakes

Enjoy!

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dairy-free-vanilla-cupcake-recipe

Almond Flour Vanilla Cupcakes (Paleo)

★★★★★ 5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 9 cupcakes 1x
Print Recipe
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Description

Healthy vanilla cupcakes made with almond flour and sweetened with coconut sugar.  Gluten free, grain free, dairy free and Paleo friendly.


Ingredients

Scale

Cupcakes

  • 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

Frosting

  • ½ cup non-hydrogenated shortening**
  • 3 Tbsp maple syrup
  • ½ tsp vanilla extract
  • 4 Tbsp tapioca flour

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a separate bowl, whisk wet ingredients.  This includes: egg, avocado oil, milk and vanilla.
  4. Pour the wet mixture into the dry mixture, whisk until smooth.
  5. Pour batter into a muffin pan lined with paper liners (recipe makes 9 cupcakes).
  6. Place in the oven and bake at 350 degrees for 17-18 minutes.
  7. Remove from oven and cool on a wire cooling rack to room temperature.
  8. 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.
  9. Cupcakes best stored in the fridge***

Notes

*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

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Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

almond-flour-vanilla-cupcake-recipe
Previous Post: « Cookie Dough Protein Balls (Paleo, Vegan, Nut Free)
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Reader Interactions

Comments

  1. Navya says

    June 16, 2020 at 10:04 am

    Can we use maple syrup instead of sugar

    Reply
    • Katie says

      June 16, 2020 at 10:38 am

      Hi! I haven't tried this recipe with any liquid sweetener. Maple sugar would work though!

      Reply
  2. Eric says

    July 26, 2020 at 7:49 am

    Great recipe!

    ★★★★★

    Reply
  3. Bonita says

    July 26, 2020 at 3:19 pm

    Great, healthy cup cakes! Had these last at my grandson’s birthday party....we all definitely had seconds! They are not super sweet; which I think is good. 👍🏼

    ★★★★★

    Reply
  4. Elizabeth says

    December 30, 2020 at 2:35 pm

    Just finished making these, and they turned out great! I am excited to have found an easy, Paleo cupcake recipe! Just curious, have you tried adding any additional ingredients to the icing? It tastes good, but seems like the flavor is a bit subtle. I am sure it will work well once I add it to the cupcakes, but just thought I'd ask for next time (Will definitely be making them again!). Thanks for this wonderful recipe!

    Reply
    • Katie says

      January 02, 2021 at 11:07 am

      Yay! I'm so glad they turned out. For the frosting, powdered monk fruit (or whatever powdered sugar you prefer) can be used in place of the tapioca flour. This will add more sweetness and flavor. I also have a coconut cream frosting for my chocolate cupcake recipe that is different but would work well for these vanilla cupcakes.

      Reply
  5. Emma says

    January 07, 2021 at 3:32 pm

    Any idea on if a flax egg or egg replacer would work in this recipe?

    Reply
    • Katie says

      January 07, 2021 at 4:17 pm

      I have not tested this recipe with an egg replacement. If you try, I'd love to know the results 🙂

      Reply
  6. Barbara Harrison says

    January 20, 2021 at 1:09 pm

    Just tried this one. Delicious cupcakes!! Thank you for your amazing recipes!

    Reply
    • Katie says

      January 20, 2021 at 2:31 pm

      Thank you! So glad you liked them 🙂

      Reply

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