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Almond Flour Vanilla Cupcakes (Paleo)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 9 cupcakes 1x


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






  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***


*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