Healthy Almond Cupcakes

5 from 5 votes

These Healthy Almond Cupcakes are 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.

Prep Time 20

Cook Time 15

Cooling Time 20

Total Time 55

Servings cupcakes

Calories 254

Author Jessica Kwon

Ingredients

1½ cups almond flour
¼ cup arrowroot starch
2 teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup + 2 tbsp maple syrup
3 tablespoon melted coconut oil
2 teaspoon almond extract
2 tablespoon almond milk

Yogurt Frosting

1½ cups full-fat Greek yogurt strained
½ tablespoon maple syrup
½ teaspoon almond extract
Almond slivers for topping

US Customary - Metric

Instructions

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 tablespoon dollop on top of the cupcake. Lightly spread to the edges using a small spoon and top with almond slivers.

Notes

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.

Nutrition