This grain-free, almond flour, vanilla cupcakes recipe is a healthier alternative to a classic vanilla cupcake.
Grain-Free Vanilla Cupcakes
There are plenty of reasons to want a delicious grain-free vanilla cupcakes recipe. It could be allergies, food sensitivities, weight loss, or just improving overall general health. Whatever your reason may be, eliminating sweets from your diet is just no fun. Sometimes you can’t help but crave a moist, fluffy, and sweet treat. That’s where these vanilla cupcakes come in. This recipe is made with almond flour and vanilla bean paste, making them gluten-free and giving them vanilla bean specks and a strong flavor.
Ingredients:
- 2 ½ cups blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon kosher or fine sea salt
- 3 large eggs at room temperature
- ½ cup granulated sugar
- 5 tablespoons unsalted butter, melted and cooled
- 1 tablespoon Vanilla Bean Paste
- Sprinkles
Directions:
- Line a standard muffin tin with cupcake liners. Preheat oven to 350°F.
- Whisk together almond flour, baking powder, and salt. In another mixing bowl, whisk together the eggs, sugar, melted butter, and 1 tablespoon of vanilla bean paste. Add dry ingredients to the wet. Combine well. Divide the batter among the prepared muffin tins.
- Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
Vanilla Buttercream Frosting
Not only does this recipe make the perfect grain-free cupcake, but it also has a creamy, fluffy vanilla buttercream frosting recipe that takes them from good to great. If you’d like to simplify things a little bit, try using a package of our organic vanilla frosting. It comes with pre-measured ingredients and makes the perfect amount of buttercream frosting for 12 cupcakes…11 if you lick the spoon.
Ingredients:
- 2 sticks of unsalted butter at room temperature
- 4–5 cups powdered sugar
- 2 teaspoons Vanilla Bean Paste
- ¼ teaspoon kosher or fine sea salt
- 3–5 tablespoons heavy cream
Directions:
- Put the butter in the bowl of a stand mixer, preferably fitted with a paddle attachment, and beat for 2 minutes until very creamy. Add 4 ½ cups powdered sugar, 2 teaspoons vanilla bean paste, and salt. Add enough cream to achieve a spreadable consistency. If you add too much cream, beat in a little more powdered sugar.
Vanilla Cupcakes
Equipment
- muffin tin
- cupcake liners
- mixing bowls
- stand mixer with a paddle attachment optional but recommended
Ingredients
Vanilla Cupcake Ingredients
- 2½ cups blanched almond flour
- 2 tsp baking powder
- 1 tsp salt
- 3 large eggs (room temp)
- ½ cup sugar
- 5 tbsp butter (melted and cooled)
- 1 tbsp vanilla bean paste
- sprinkles (optional)
Vanilla Butter Cream Frosting
- 2 sticks butter (room temp)
- 4-5 cups powdered sugar
- 2 tsp vanilla bean paste
- ¼ tsp salt
- 3-5 tbsp heavy cream
Instructions
Vanilla Cupcake Ingredients
- Line a standard muffin tin with cupcake liners. Preheat oven to 350°F
- Whisk together almond flour, baking powder, and salt. In another mixing bowl, whisk together the eggs, sugar, melted butter, and 1 tablespoon of vanilla bean paste. Add dry ingredients to the wet. Combine well. Divide the batter among the prepared muffin tins.
- Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
Vanilla Buttercream Frosting
- Put the butter in the bowl of a stand mixer preferably fitted with a paddle attachment, and beat for 2 minutes, until very creamy. Add 4 ½ cups powdered sugar, 2 teaspoons vanilla bean paste, and salt. Add enough cream to achieve a spreadable consistency. If you add too much cream, beat in a little more powdered sugar.
- Frost with Vanilla Butter Cream Frosting and top with sprinkles if desired.
