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By Hungry Blonde
Skinny Almond Flour Cupcakes
7 steps
Prep:15minCook:25min
These Skinny Almond Flour Cupcakes will absolutely blow your mind! Not only are they wildly delicious cupcakes, but they are also gluten-free, grain-free, and dairy-free!
Updated at: Fri, 06 May 2022 00:57:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories358.4 kcal (18%)
Total Fat27.4 g (39%)
Carbs27.6 g (11%)
Sugars21 g (23%)
Protein6.1 g (12%)
Sodium122 mg (6%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3eggs
¼ cupsugar
¼ cupmonk fruit sweetener
⅓ cupcoconut oil
melted
⅓ cupunsweetened nondairy milk
1 teaspoonvanilla extract
¼ teaspoonalmond extract
optional
2 ½ cupsalmond flour
2 teaspoonsbaking powder
salt
½ cupdairy-free butter
softened to room temperature
1 ½ cupspowdered sugar
¼ teaspoonvanilla extract
pink food coloring
natural, optional
sprinkles
optional
Instructions
To make the cupcakes:
Step 1
Preheat oven to 350 degrees and line a muffin pan with baking cups
Step 2
In a large bowl whisk together eggs, sugar, monk fruit sweetener, coconut oil, almond milk, vanilla and almond extracts
Step 3
Add in almond flour, baking soda and salt. Stir just until everything completely combined
Step 4
Transfer batter evenly to baking cups, flatten/even it out a bit on top, then bake for 22-24 minutes. Allow cupcakes to cool completely before adding frosting
To make the frosting:
Step 5
Place dairy-free butter in a stand mixer or large bowl, and beat until creamy. Then beat in the powdered sugar until fully combined
Step 6
Add in the vanilla extract. If frosting is too thick add a splash of nondairy milk until reaches desired consistency
Step 7
Lastly add 2 drops of natural food coloring and beat until color is even throughout
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