Almond Flour Cupcakes

Almond flour cupcakes

Happy almost birthday to my little sister!! I made these cupcakes for a small party a few weeks ago at my parent’s house to celebrate the fact that she’s getting “old” – as my sister likes to say.  Never mind that she’s quite a few years younger than me and is not even close to turning 30.

Anyway, because she needs to eat gluten-free, I was a little worried about making the dessert for her celebration.  I definitely do not eat gluten-free and don’t have a lot of experience when it comes to gluten-free baking.  I toyed with a few recipes but decided that this one was my favorite.  It’s hard for me to describe these since I don’t have much to compare them against, but they definitely got the seal of approval from both my sister and my mom (who have sampled a number of gluten-free cupcakes over the years).

Almond flour cupcakes

Even I really enjoyed the flavor of these cupcakes, which are full of vanilla and have just a hint of lemon to give them a bit of brightness.  The texture did throw me off a little, but my sister said that’s normal for gluten-free cupcakes (and even mentioned that she liked these better than her favorite bakery cupcakes since these were lighter).  Win!  Another bonus?  No need to get out the mixer to whip these up.

Almond flour cupcakes

I paired these cupcakes with a blueberry frosting (I want to make a few tweaks to it before I share here with you).  But I think that these would also go wonderfully with this strawberry buttercream.  Or maybe I can interest you in a chocolate buttercream or even vanilla bean?  Take your pick.  These cupcakes are a solid base for whatever your heart desires!

Almond Flour Cupcakes
Yield: 12 cupcakes
  • 3 cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup melted coconut oil*
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon lemon zest
  1. Preheat the oven to 325 degrees. Line a 12 cup muffin pan with baking cups and set aside.
  2. In a large bowl, whisk together the almond flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
  4. Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
  5. Frost the cooled cupcakes as desired.
*Be sure to melt the coconut oil first and then measure out the correct amount. Otherwise you may use too much!

Slightly adapted from Edible Perspective. Originally from Roost.


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  1. Jasmine says

    Tried this out today. Had to substitute the honey with sugar as I only had very expensive Manuka 50+ and not enough. Substituted 1:1 the batter was not as liquid as I think it should have been, so I added half a cup of water and they turned out beautifully. I also used vanilla beans. Yummy. My hubby loved it too. Turned out to be 254cal per cupcake, no icing for me as I’m watching my calories. 😉 thank you! First gluten free receive ever!

    • Ashley says

      So happy to hear that they turned out well for you Jasmine! The vanilla beans sound like an awesome addition!

  2. Jenifer says

    Wow! Best cupcakes I’ve made to date! The majority of the Paleo cupcake recipes are coconut flour based and we just do not prefer the graininess of coconut flour. So I really wanted an almond flour recipe. I tried 2 other recipes before this and neither were suitable. This one is perfect! Thank you so much! :-)

  3. Liv says

    Unfortunately these didn’t work for me at all – the batter was not pourable but I baked it anyway – but I ended up with hard rocks, not nice fluffy cakes. I have no idea what I did wrong, since I followed the recipe by the letter! Disappointed as I wasted a lot of expensive ingredients :(

    • Ashley says

      Hey Liv – I’m sorry to hear this!

      Hmmm it’s hard to say exactly since I wasn’t there with you, but two possible things I can think of. 1. Did you by any chance use almond meal instead of blanched almond flour? Since there is a difference between them. 2. My other thought is that maybe you measured the flour with a heavy hand so to speak … I always measure by spooning flour into the cup (instead of scooping it up with the measuring cup).

  4. sarah says

    Thank you fellow Beagle owner for this recipe -I shall be trying it tomorrow although wondered if I can do half coconut oil half sunflower as coconut oil is very precious and expensive!


  5. dulcie says

    i’m 13 and just became gluten free it’s been hard but I love baking thanks for some cupcake i can actually eat

    • Ashley says

      Hi Patty – my guess would be they would freeze fine. But I’ve never tried freezing them myself so I’m not 100% sure…!

  6. Sarah B says

    I made these for my sons birthday party with a few modifications (really just working with what I had), I didn’t use almond extract and I used liquid Stevia instead of honey, then I frosted it with a cream cheese, vanilla and stevia frosting and they turned out really good! Surprisingly, even people who don’t eat low carb, gluten free, sugar free food liked them! Thank you!!

  7. Malvona says

    I have made these cupcakes 3 times for my co-workers and I get great feedback every time. I made some frosting using coconut milk and put unsweetened coconut flakes on top. They were very yummy! Thank you for this recipe!

    • Ashley says

      Hi Malvona! So so glad to hear this! That frosting and the coconut flakes sounds like a fantastic topping idea!

  8. Greer says

    A delightfully textured cupcake! The changes I did: I ground my own almond flour in the Vitamix. Figuring that it might not be as ‘fine’ as store-bought flour (& could lead to a denser cupcake), I then beat the oil, eggs & honey/water altogether on high for 3 minutes til it was light & fluffy before folding in remaining ingredients. I only used 1/4 cup honey & added 1/4 cup water + 1/4 tsp stevia powder (quantity would vary per taste/brand). And I didn’t realize I was to pre-melt the coconut oil before measuring! The cupcakes puffed beautifully as they baked!

  9. Gigi says

    Thank you so much for this fabulous recipe! I made it for my uncle, since he has been having issues with starch-y carbs. He loved them! He ate at least three!! I am definetly going to made these again! Thx!❤️

    • Ashley says

      Hi Gigi! I’m so happy to hear this – and glad that your uncle loved them!! Thanks so much for letting me know!

  10. Jessica says

    I made these yesterday and put a small dollop of nutella in the center before baking (and omitted the lemon). These are the best cupcakes I have ever eaten! Thank you for the fantastic base recipe!!

    • Ashley says

      Hi Jessica! Thanks so much for letting me know and I am so happy that you enjoyed them! The nutella sounds like a genius idea – I am definitely trying that next time I make them!

  11. Kathie says

    These are the first almond flour cupcakes we have ever made that turned out perfect. They taste delicious. We didn’t have any honey so we used maple syrup. Not too sweet, just lovely. Thanks

  12. Shan Jay says

    Great cupcakes. I made them last evening for my birthday just for me and hubby and made only one third of the recipe. (4 cupcakes) and put a thin layer of frosting (I had some leftover whipped butter cream frosting) and were the most delicious. Felt good eating healthy too. Thanks for trying and sharing it.

  13. Sv says

    Hi, thank you so much for posting the recipe …just tried this for my daughter’s birthday who is on gfcf diet, they simply turned out delicious. My daughters loved it. The cupcakes turned out to before delicious than regular cupcakes. My husband loved them who is usually very picky.

    Last but not the least, this is the first time ever ..I have tried a recipe online and it worked as expected. Nutritious, healthy and yummy. Superhit, super hit, super hit. Can you please advice so e frosting which is berry free? I tried with almond butter but it didn’t turn out good.

  14. Shawn says

    Hi there
    Just tried to make these…epic failure and I am wondering what I could have done wrong!! I followed the recipe except substituted coconut flour for almond flour. My “batter” did not turn into anything close to a liquid. Could the flour substitution made such a drastic difference???

    • Ashley says

      Hi Shawn! Sorry to hear this! Yes, that substitution is what likely did it – coconut flour and almond flour have completely different properties and are not really interchangeable! Coconut flour tends to be super absorbent and requires a lot more moisture so that would impact the final product. Hope that helps!

  15. Christina says

    Thank you for this recipe! It was a hit at my 7 year old’s Birthday party. I made a lemon and cinnamon version as well as the original version, all with Swiss Meringue Butter cream and they were all delicious. A couple people even said they preferred them to normal cupcakes.

    • Ashley says

      I’m so happy to hear this Christina!! Thank you so much for letting me know : ) I bet they were delicious with a swiss meringue butter cream!

  16. Mary says

    Just made this – it was amaaazziing. thanks for sharing the recipe. Do you have any frosting recipes as well? i whipped cream cheese, vanilla extract, organic agave, and plain greek yogurt, its fine but i feel like you have a better recipe…

    • Ashley says

      So glad you liked them Mary! There are a few frosting recipes on the site! If you look under the recipe index under cakes & cupcakes and then cookies you should be able to find them all! The second time I made these I paired them with the strawberry frosting (under cookies – soft chocolate sugar cookies) and we loved the combination.

  17. Melisa says


    I made these today and put the ingredients into the SparkRecipes to determine the calories. My mix only yielded 8 cupcakes but they still come in at a whopping 370 calories per cupcake without frosting! I was thinking they would be even more low cal than the traditional cupcake considering the healthy ingredients but they are almost twice as caloric! Am I missing something or are these recipes simply not made for those watching their waistline?

    • Ashley @ Cookie Monster Cooking says

      Hi Melisa – These were made as a gluten-free birthday cupcake for my sister. Since we don’t count calories, that’s not something we were concerned with for this recipe. Just a treat for her to enjoy on her special day.

  18. jojo says

    I just baked a batch using butter rather than coconut oil and they came out beautiful – fluffy and moist :-)

    • Ashley @ Cookie Monster Cooking says

      Hi Maria! You’re certainly welcome to give it a try. I’ve never made the recipe with applesauce so I can’t really say whether it would work well or not.

    • Ashley @ Cookie Monster Cooking says

      It would be best to use the coconut oil but you could definitely give it a shot with the canola or even butter. It shouldn’t change the taste much but it could alter the cupcake. Good luck!

      • joanne says

        i did use the canola oil and a dash of agave in the batter. I then made a vanilla icing that is thin like a glaze and also put some lemon juice in the glaze. My husband just said,” That is the best Gluten free dessert I have ever tasted!” I have NEVER had a gluten free cupcake so moist, it was amazing. And I have tried them all in NY, DC Cupcakes, etc. I used the Bob’s Almond Meal/Flour
        Very Very Moist, DELICIOUS! Now I know over the next few days we will be sneaking into the kitchen to grab bites until they are all eaten! I might have to hide a camera to protect them!

        • Ashley @ Cookie Monster Cooking says

          Thank you for coming back to let me know (and to share with others)! So happy to hear this! haha and I definitely support sneaking into the kitchen to sneak bites : )

  19. Fran says

    These definitely were delicious! The texture is different, but I am used to gluten-free desserts having a different texture. These were much better than desserts bought at a gluten-free bakery.

  20. says

    These look so light and fluffy, Ashley. I have been baking with almond flour/meal for years for its low carbohydrate/ high protein value. It works best, I find, when you are looking for, or expecting, a slightly less smooth texture. Its great in cookies, pancakes, and muffins! I am going to try these today with Splenda and a little added coconut to go with the coconut oil in your recipe.

    • Ashley @ Cookie Monster Cooking says

      Let me know how it goes if you try them! That’s actually a great way of describing it – not quite as smooth. But tasty!

    • Ashley @ Cookie Monster Cooking says

      Thanks Jess! Yea, my sister said that she’s also had some really bad ones before!

    • Ashley @ Cookie Monster Cooking says

      Thanks Katie! That’s how I feel – it’s not bad but just so different from what I’m used to (especially with a cupcake!)

  21. says

    I have a bag of almond flour I’ve been slowly working my way through. Not being gluten-free myself, but knowing so many people who are (by choice or necessity), it’s certainly an experiment. Not everything turns out quite like I’d expect, but I actually really like the different texture that comes from baking with almond flour. Love the blueberry frosting idea – can’t wait for the finished recipe!

  22. says

    I love the look of these. Almond meal is my favourite substitute and these are way easier than the recipe I use (calls for 5 egg whites). I prefer to use the whole egg — don’t like tossing yolks. I’m going to try these with molasses instead of honey because I make everything with molasses. If they’re yum I’ll be sure to let you know.

    • Ashley @ Cookie Monster Cooking says

      They’re so simple too – and don’t require a lot of weird ingredients! That was my biggest issue with some other recipes (especially since I wouldn’t use most of the ingredients again anytime soon).

  23. Jenna Rae says

    yay I will vouch for these and say they were delicious… and they were even good keeping them in the fridge for up to a week. All they needed was a quick zap in the microwave and they tasted just as good.

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