Almond Flour Cupcakes
These almond flour cupcakes are soft, tender, and have a beautiful delicate almond flavor that makes them feel a little more special than your average cupcake. They are naturally gluten-free, dairy-free, and completely plant-based. Ground flax seeds replace the eggs here, giving the crumb a light, moist texture without any compromise. Ready in about 25 minutes, they pair wonderfully with a simple vanilla frosting or just a dusting of powdered sugar. For more gluten-free treats, try my Almond Flour Chocolate Cake, Almond Flour Banana Bread, or Gluten-Free Vanilla Cupcakes.
Gluten-Free Almond Flour Cupcakes
Soft, tender almond flour cupcakes with a delicate almond flavour ā gluten-free, dairy-free, and plant-based. Ground flax seeds replace eggs naturally, giving a light, moist crumb without any compromise on texture.
Ingredients
- 1/3 cup (65 g) Superfine Granulated Sugar
- 1/3 cup (80 ml) Water, room temperature
- 1 tbsp (7 g) Ground Flax Seeds
- 2 tbsp (30 ml) Vegetable oil or avocado oil
- 1 tsp (5 ml) Almond Extract
- 1Ā½ cup (150 g) Almond Flour
- 1/4 cup (30 g) Cornstarch
- 1 tsp (4 g) Baking Powder
Instructions
- Preheat oven to 350oF (180oC). Line a 6-cup muffin tin with paper liners. Set aside.
- Whisk sugar, water, and ground flax seeds until sugar dissolves. Rest 10 minutes ā the flax thickens and binds.
- Add oil and almond extract, mix.
- Add almond flour, cornstarch, and baking powder, mix until smooth.
- Fill liners ā full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
