Best 2 Almond Flour Cupcakes Recipes
ALMOND CUPCAKES
These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.
Provided by Pikake21
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream butter at medium speed until smooth, add sugar and beat until well.
- Add two eggs, beat until smooth.
- Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
- Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
- Makes 24 regular size or approx 10 jumbo size.
ALMOND FLOUR CUPCAKES
This cupcake has no sugar and no flour! This recipe was made for my mom when she was losing weight on a no-sugar, no-white-flour diet. I hope all of y'all people like it!
Provided by Dana Browning
Categories Almond Desserts
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with liners and spray with cooking spray.
- Cream butter and 4 packets of stevia together in the bowl of an electric mixer. Beat in 1/2 the egg yolks. Stir in 1 cup almond flour. Beat in egg whites. Slowly beat in 2 more packets of stevia. Pour in remaining egg yolks and remaining almond flour; stir until batter is combined.
- Fill lined muffin cups with cupcake batter.
- Bake in the preheated oven until a toothpick comes out clean, 10 to 20 minutes. Let cupcakes cool completely, about 1 hour.
- Meanwhile, combine yogurt, cinnamon, honey, and stevia packets in a bowl. Place frosting in the refrigerator until stiff, about 2 hours.
- Frost cupcakes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 12.1 g, Cholesterol 99.6 mg, Fat 23.5 g, Fiber 3.1 g, Protein 7.4 g, SaturatedFat 8.8 g, Sodium 112.8 mg, Sugar 6.2 g
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