Vanilla Cupcakes with Almond Flour (Gluten Free, Dairy Free)

These delightful vanilla almond flour cupcakes are wonderfully light, fluffy, and moist, bursting with a sweet, classic vanilla taste. They are crafted from just 10 simple, paleo-friendly ingredients, making them entirely gluten-free, grain-free, and dairy-free. There is truly no better recipe for celebrating a birthday, holiday, or any special moment!

It’s always been a bit of a quirk of mine—while I’m a devoted chocolate lover in most things, I will always choose vanilla when it comes to cake and cupcakes. A simple, perfectly made gluten-free vanilla cupcake with creamy vanilla frosting is my ultimate dessert combination. I can’t be the only one!

Because of this, it felt essential to add an easy-to-make vanilla cupcake recipe using almond flour to the blog. I’ve already shared a popular nut-free version made with tigernut flour and have many more vanilla recipes planned, so be sure to check back for more!

This particular recipe delivers an incredible taste and texture. These paleo vanilla cupcakes are tender, delicate, and so fluffy they practically melt in your mouth. They have the perfect level of sweetness and are finished with a simple paleo buttercream frosting.

Healthy Almond Flour Cupcakes

These wholesome almond flour cupcakes are ideal for any birthday party or celebration—or simply as a well-deserved treat. These cupcakes are:

• Gluten-Free & Grain-Free: Crafted with almond flour for a completely grain-free base.
• Paleo-Approved: An outstanding recipe that fits perfectly into a paleo lifestyle.
• Entirely Dairy-Free: Made without any butter or milk.
• A Lower-Carb Option: A smarter alternative to traditional, high-carb cupcakes.
• Made with Clean Ingredients: Composed of simple, real-food components.
• Soft, Fluffy & Moist: Expertly formulated to avoid a dry or crumbly texture.

I can assure you that even your friends and family who don’t follow a gluten-free diet will fall in love with these vanilla almond flour cupcakes!

Ingredients

Here is the list of ingredients you will need to bake these paleo almond flour cupcakes:

• Blanched almond flour
• Tapioca flour (or arrowroot starch)
• Coconut sugar
• Paleo baking powder
• Baking soda
• Salt
• Eggs
• Avocado oil (or light-tasting olive oil)
• Coconut milk (or almond milk)
• Vanilla extract

How to Make Almond Flour Cupcakes

To begin, preheat your oven to 350°F (175°C). Line a muffin tin with 14 paper liners and set it aside.

1. In a large mixing bowl, combine all of the dry ingredients. This includes the almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt. Whisk them together until well-mixed.
2. In a separate, smaller bowl, whisk together the wet ingredients: the eggs, avocado oil, coconut milk, and vanilla extract.
3. Pour the wet ingredient mixture into the bowl of dry ingredients. Whisk everything together until you have a smooth, consistent batter.
4. Next, distribute the batter into the prepared cupcake liners, filling each one about halfway. It is important not to fill the liners to the top, as this will cause the cupcakes to collapse after baking.
5. Place the muffin tin in the preheated oven and bake for 14-16 minutes. The cupcakes are done when they are golden brown on top. They will rise slightly but will have flat tops rather than rounded ones.
6. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling completely.
7. Frost the cupcakes only after they have reached room temperature.

How to Make Paleo Buttercream Frosting

Feel free to use your favorite frosting, but I paired these with a simple homemade vanilla buttercream that is also paleo, gluten-free, and dairy-free. Here’s what you need:

• Non-hydrogenated shortening (Nutiva brand is an excellent choice)
• Powdered monk fruit sweetener
• Tapioca flour
• Vanilla extract

To prepare the frosting, combine all the ingredients in a small mixing bowl and whisk until smooth and creamy. I suggest using shortening that has been softened to room temperature—you don’t want it melted, just soft enough to be easily whisked.

This frosting can be spread onto the cupcakes with a knife or piped on with a piping bag.

Best Paleo Cupcake Toppings

There are many wonderful toppings that are both healthy and beautiful. Here are some of my favorite paleo-friendly ideas:

• Edible flowers
• Cacao nibs or mini dark chocolate chips
• Fresh fruit, such as sliced strawberries, raspberries, blueberries, or cherries
• Dye-free sprinkles (check labels, as most are not strictly paleo)
• Dried fruit pieces
• Fresh mint leaves
• A sprinkle of paleo granola
• A drizzle of homemade chocolate sauce

How to Store Almond Flour Cupcakes

These cupcakes store very well in the refrigerator for up to one week. For best results, keep them in an airtight container to maintain their freshness.

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