Vanilla Cupcakes
This grain-free, almond flour, vanilla cupcakes recipe is a healthier alternative to a classic vanilla cupcake.
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.