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cupcakes with almond flour

Almond Flour Cupcakes

My favorite almond flour cupcake recipe
Prep Time 15 mins
Cook Time 25 mins
Course Dessert


  • 3 cups almond flour
  • 3 pieces eggs, lightly beaten at room temp
  • 1/2 cup honey
  • 1/4 cup coconut melted oil
  • 1/2 tbsp baking powder
  • 1/2 tsp almond extract
  • 1/2 tsp fine salt
  • 1/2 tsp lemon zest
  • 2 tsp vanilla extract


  • Preheat the oven to 350 degrees F. Grease a 12 hole muffin pan or line with paper cases.
  • Sift the flour, salt, and baking powder together, then mix. Blend the honey, vanilla extract, melted coconut oil, eggs, lemon zest, and almond extract in another bowl. Add the mixture to the dry ingredients until they combine well. You may want to use a rubber spatula to scrape the sides of the bowl. However, do not over mix.
  • Put each muffin cup about 3/4 of the way complete. Spoon in the muffin cases and bake for 22-25 minutes or until golden brown on top and a spatula inserted into one comes out clean. The toothpick test is not reliable because these muffins are very moist. Cool it in pan for 10 minutes before removing it to cool completely on the rack.
  • Cool on a wire rack before removing from the tin. Dust with powdered sugar before serving, if desired. Serve warm or cold.
  • You can decorate your almond flour cupcakes with whatever you like; it depends on your taste and how creative you are. However, remember that before serving the desserts, put them at room temperature for several hours; this will improve their taste and be crunchier.