You won't be able to put these Healthy Almond Cupcakes down! They're perfectly soft and fluffy with a sweet hint of almond flavor. They're also topped with a Greek Yogurt Frosting for a light and tart finish.
Party Perfect Dessert
Almond is one of my favorite flavors of all time. They work so well in cakes and cupcakes, but you really only see them at weddings. I wish they were more popular! The almond extract creates a light and floral up-note that's reminiscent of confetti or cake batter flavor. It's an elegant flavor profile but so delicious that kids love it too!
These Healthy Almond Cupcakes are guaranteed to be the star of your party. The almond extract adds that je ne sais quois without being overly sweet. They're light and fluffy while still being gluten-free. If you want to skip the frosting, they make great Almond Muffins as well. They're full of good-for-you ingredients so have them for breakfast, a snack, or as a sweet ending to your lunch or dinner.
What Makes These Cupcakes Healthy?
The Almond Cupcakes themselves are gluten-free, grain-free, and paleo. We use almond flour as the base to really punch up the almond flavor. It's also naturally sweetened with maple syrup, which highlights the nuttiness. The result is a fluffy, just-sweet-enough, spectacular dessert!
To top it off, I love making Greek Yogurt Frosting. It adds a creamy element without the sugar overkill. I also love the tartness that it brings, but you can use dairy-free yogurt to keep the entire cupcake paleo. And then sprinkle on almond slivers for some crunch!
A lot of these ingredients are staples in my pantry! If you're a big paleo baker, the ingredients are must haves.
- Eggs: I recommend using room temperature eggs so they mix more evenly into the batter. Also make sure to whip them well! The aeration will help make the cupcake fluffy.
- Maple syrup: My favorite natural sweetener! It also keeps the cupcakes moist.
- Coconut oil: In place of butter, we'll be using coconut oil to add fat.
- Almond extract: I looooove almond extract. The scent and flavor is addicting.
- Almond milk: Just a touch to lighten the batter.
- Almond flour: The gluten-free base of these almond cupcakes.
- Arrowroot starch: Helps give more structure to the cupcakes.
- Baking powder: Gives the cupcakes rise and fluff.
- Salt: Always a must!
For The Yogurt Frosting
- Yogurt: I like Greek yogurt but any thick yogurt will work.
- Maple syrup: To add a little sweetness.
- Almond extract: You only need a little in the frosting because it's potent when uncooked.
- Almond slivers: For topping.
How To Make Almond Cupcakes
- Preheat the oven. Line a muffin tin with liners.
- Combine the dry ingredients. Mix the almond flour, arrowroot starch, baking powder, and salt.
- Whisk the wet ingredients. Whisk the eggs and maple syrup first. Make sure it's frothy, which will aerate the cupcakes. Then add the coconut oil, almond extract, and milk.
- Bake. Scoop the batter into the tin and bake until a toothpick comes out clean.
- Frost. Make sure the cupcakes have completely cooled before frosting. Then combine the yogurt, maple syrup, and extract and place a dollop on top of each cupcake.
- Use room temperature eggs so they mix into the batter more evenly. Also make sure to whisk the eggs really well until they're frothy. Paleo baked goods have a tendency to be dense, so the whipped eggs will help lighten the texture.
- Let the coconut oil cool. We don't want to make scrambled eggs so melt the coconut oil, measure out the 3 tbsp, and then let it cool slightly before adding it to the bowl.
- Use a good quality almond extract. Some versions aren't potent enough, which will result in a bland cupcake. We want to make sure the almond in these Almond Cupcakes really stands out.
If you have leftover Almond Cupcakes, I recommend storing them separately from the yogurt frosting. Store the cooled cupcakes in an airtight container or zip-top bag. Meanwhile, store the strained yogurt in a separate air-tight container. Store both in the fridge for up to 5 days.
Can I Freeze Them?
The cupcakes would also freeze really well! Place them on a single layer in a zip-top bag and remove as much air as possible. Freeze in a single layer for up to 2 months. Let the cupcakes thaw in the fridge before serving.
Make It In Advance
You can make both the cupcakes and frosting in advance. Make the cakes up to a week in advance and store in the fridge in an air-tight container or zip-top bag. But I recommend making the cupcakes maximum 2-3 days early. Any longer and the texture could be compromised.
As for the frosting, I recommend making it up to 3 days in advance. Store in an air-tight container in the fridge until you're ready to frost. Stir well to evenly distribute before frosting.
Absolutely! Melted coconut oil is a great substitute for butter because it provides the fat, richness, and lusciousness it needs.
In paleo baking, there's no gluten so the outcome can be mushy, dense, and hard. To achieve the perfect moist and fluffy texture, whip the eggs really well to help aerate the cake. Also make sure the batter isn't too thick (which the milk in this recipe helps with) and use extra leavening agent (like baking powder) to give it enough rise.
I like Greek Yogurt Frosting for a healthy, tart topping. But you can easily substitute it for a traditional cream cheese, buttercream, or whipped cream frosting.
Looking For More?
I've loved baking for as long as I could remember! Paleo baking is my favorite these days and I've got plenty more recipes for you to play with!
- Lemon Chia Seed Muffins
- Banana Chocolate Chip Walnut Muffins
- Healthy Apple Chai Bars
- Healthier Dulce de Leche Thumbprint Cookies
- Orange Candied Almonds
Healthy Almond Cupcakes
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Combine almond flour, arrowroot, baking powder, and salt. Mix until evenly distributed and set aside.
- In a large bowl, whisk eggs and maple syrup until frothy. Add coconut oil, almond extract, and milk. Whisk until homogenous.
- Add dry ingredients to wet. Mix well.
- Fill muffin tins with batter ¾ of the way. Bake for 15-18 minutes or until inserted toothpick comes out clean. Let cool completely.
- Make the frosting. Stir the yogurt, almond extract, and maple syrup together. To frost, place a small 1 tbsp dollop on top of the cupcake. Lightly spread to the edges using a small spoon and top with almond slivers.
- Storing Leftovers: I recommend storing the cupcakes and Yogurt Frosting separately. Place the cooled cupcakes in an airtight container or zip-top bag. Meanwhile, store the strained yogurt in a separate air-tight container. Store both in the fridge for up to 5 days.
- Freezing: Place the cupcakes on a single layer in a zip-top bag and remove as much air as possible. Freeze in a single layer for up to 2 months. Then let the cupcakes thaw in the fridge before serving.
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