Chocolate Almond Flour Cupcakes

Almond Flour Cupcake Ingredients

Almond flour has a higher fat content than all-purpose flour, so it doesn’t require as much oil as a traditional cupcake recipe. This version is naturally sweetened with maple syrup, to help keep them moist and fluffy! (When I originally tried making this recipe with coconut sugar, I got a more brownie-like texture, and that’s how my Almond Flour Brownies were born.)

Here’s what you’ll need to make these delicious chocolate cupcakes:

• Almond flour (I like to use blanched)
• Cacao powder
• Maple Syrup
• Baking Powder
• Eggs
• Coconut oil
• Vanilla
• Salt

What I love about this recipe is that you don’t need a bunch of different flours or a gluten-free flour blend to make them. Just stir 8 ingredients together in a bowl, and they are ready to bake!

Is Almond Flour High In Protein?

According to the USDA nutrient database, almond flour contains 24 grams of protein per cup. That’s nearly double what you’ll find in a cup of all-purpose flour, according to the same database.

As written, these almond flour cupcakes have 5 grams of protein and 2 grams of fiber per cupcake. So they should leave you feeling much more satisfied than a traditional one made with white flour and sugar!

Are Almond Meal and Almond Flour Interchangeable?

The term almond flour usually refers to blanched almond flour, which is made from almonds that have had their skins removed and are finely ground. Almond meal is usually made from almonds that still have their skin on, so they are flecks of brown in the final product.

Almond flour and almond meal can be used interchangeably in some cases, like in my Almond Flour Chocolate Chip Cookies, but for the fluffiest results I recommend sticking with blanched almond flour. Almond meal typically creates baked goods that are a little more dense, and not quite as visually appealing.

Check out my tutorial on how to make almond flour if you want to try making your own at home!

More Ways to Use Almond Flour

If you need more ideas for using up your almond flour, try one of my other almond flour recipes below.

• Almond Flour Pancakes
• Almond Flour Waffles
• Almond Flour Blueberry Muffins
• Almond Flour Banana Bread (egg-free!)
• Iced Sugar Cookies
• Cut-Out Gingerbread Cookies

I hope you’ll enjoy these cupcakes as much as my family does. Be sure to try my Vegan Chocolate Frosting or Vegan Cream Cheese Frosting if you need an easy cake topper! (More frosting options are coming soon, too.)

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4.67 from 6 votes

Chocolate Almond Flour Cupcakes

These Almond Flour Cupcakes are amazing fluffy and naturally gluten-free! I love that they are sweetened with maple syrup, and are higher in protein than a traditional recipe.

Course Dessert

Cuisine gluten-free

Keyword almond flour cupcakes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Calories 151kcal

Author Megan Gilmore

Equipment

Silicone Muffin Cups

Muffin Pan

Ingredients

• 3/4 cups blanched almond flour
• 1/2 cup raw cacao powder
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt (I use Real Salt brand)
• 3/4 cup maple syrup , at room temperature
• 4 large eggs , at room temperature (see note)
• 2 teaspoons vanilla extract
• 2 tablespoons melted coconut oil

Instructions

• Preheat the oven to 350ºF and line a muffin tin with 12 cupcake liners. (I use reusable silicone ones, which are great at avoiding sticking.)
• In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, and vanilla. Stir well, and be sure to break up any clumps that form until the batter is smooth. Stir in the coconut oil last, so that it will be less likely to clump from touching any cold ingredients.
• Once the batter is smooth, use a 1/4 cup measure to pour the batter into the prepared cupcake liners. They should all be relatively full from this amount of batter. Bake at 350ºF until the center of the cupcakes feel firm to a light touch, about 25 to 30 minutes.
• Let the cupcakes cool completely in the pan; it's okay if they have a slight dip in the center. When they are cool, you can frost them or decorate as you like.
• These cupcakes will keep well at room temperature for up to 24 hours, but because they are moist and contain eggs, I recommend storing them in the fridge. They should last for up to 5 days when stored in an airtight container in the fridge, or you can freeze them for up to 3 months.

Notes

If your eggs and maple syrup are cold from the fridge, they could cause the coconut oil to harden and form clumps in the batter. That's why I recommend letting those two ingredients come to room temperature before using them, or you can add the coconut oil in at the very end of stirring, so that they lose some of their chill while you mix the batter together.

Nutrition

Calories: 151kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 121mg | Potassium: 188mg | Fiber: 2g | Sugar: 13g | Vitamin A: 87IU | Calcium: 78mg | Iron: 1mg

Nutrition is for 1 cupcake without frosting. This information is automatically calculated using generic ingredients, and is just an estimate, not a guarantee.

If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!

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Reader Feedback: What’s your favorite type of cake? My Healthy Birthday Cake, which is entirely fruit-sweetened and grain-free, is also a hit, along with my Healthy Carrot Cake recipe!