Nutty Almond Flour Cupcake Recipe with Maple Syrup
If you're on the hunt for a cupcake that's both nutritious and indulgent, these nutty and sweet almond flour cupcakes are just the ticket. The almond flour provides a delightful texture that's slightly crumbly and moist, while the maple syrup not only sweetens the batter but also enhances the nutty flavor with its rich, complex notes. With just a few wholesome ingredients, you can bake up a batch of cupcakes that are sure to satisfy your sweet tooth and impress your guests.
- 2 1/2 cups almond flour (spooned and leveled)
- 1/2 cup granulated maple sugar or coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 cup chopped nuts (e.g., almonds or walnuts)
- 1/2 cup pure maple syrup
- 1/4 cup almond butter
- 1/2 teaspoon vanilla extract
- Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly grease it.
- Mix the Dry Ingredients
In a medium-sized bowl, whisk together almond flour, granulated maple sugar, baking powder, and fine sea salt. Make sure the ingredients are well combined.
- Combine Wet Ingredients
In a large mixing bowl, beat eggs on medium speed until they are frothy. Add maple syrup, unsweetened almond milk, and vanilla extract. Mix until everything is well blended.
- Mix the Batter
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stir until just combined. Be careful not to overmix. If using, gently fold in chopped nuts for added texture.
- Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Cool and Frost
Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
If you’re adding frosting, mix maple syrup with almond butter and vanilla extract until smooth. Spread or pipe the frosting onto the cooled cupcakes.
- Serve and Enjoy
Serve the cupcakes once they’re completely cooled and frosted. Enjoy with a cup of tea or coffee!
- Ensure that your almond flour is finely ground for a lighter, fluffier texture.
- Use pure maple syrup rather than flavored or imitation syrup for the best taste and texture.
- Mix the batter until just combined to prevent dense cupcakes.
Have Fun Baking!