Almond Flour Cupcakes
Gluten free because we’re pasty.
If you need a frosting recipe, these work very well with the Coconut Buttercream Frosting recipe.
Ingredients:
- 3 cups blanched super fine almond flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup melted coconut oil. Be sure to melt the coconut oil before measuring
- ½ cup honey
- 3 large eggs, at room temperature. Eggs should be at room temp or else the coconut oil may harden
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon lemon zest
Instructions:
Preheat the oven to 325ºF. Line a 12 cup muffin pan with baking cups and set aside.
In a large bowl, whisk together the almond flour, baking soda and salt. In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract and lemon zest until well combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.
Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
Frost the cooled cupcakes as desired!
Originally taken from Cook, Nourish, Bliss - Almond Flour Cupcakes