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Almond Flour Cupcakes recipe card image

Almond Flour Cupcakes

Moist, bakery-style chocolate almond flour cupcakes with a rich crumb and chocolate frosting.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 196
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 1/2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated allulose or monk fruit sweetener
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3 large eggs room temperature
  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla bean paste or vanilla bean paste
  • 1 cup chocolate frosting

Method
 

  1. Preheat the oven to 350 F. Line a 12 cup muffin pan with paper liners and lightly grease the liners.
  2. In a large mixing bowl, whisk together the almond flour, cocoa powder, granulated sweetener, baking soda, and salt until well combined and no lumps remain.
  3. Add the eggs, sour cream, and vanilla bean paste to the dry ingredients. Stir with a spatula or whisk until the batter is thick, smooth, and just combined. Do not overmix.
  4. Divide the batter evenly among the 12 muffin cups, filling each about two thirds full.
  5. Bake for 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Once the cupcakes are fully cool, pipe or spread the chocolate frosting on top of each cupcake and serve.

Notes

- Use fine blanched almond flour, not almond meal, for the best tender crumb.
- Sour cream and Greek yogurt both work; use full fat for the most moist, bakery style texture.
- For cleaner frosting swirls, make sure the cupcakes are completely cool before decorating.
- Store leftover cupcakes in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days.