Healthy Almond Cupcakes
These Healthy Almond Cupcakes are perfectly soft and fluffy with a sweet hint of almond flavor. They're also topped with a Greek Yogurt Frosting for a light and tart finish.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups almond flour
- ¼ cup arrowroot starch
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¼ cup + 2 tbsp maple syrup
- 3 tbsp melted coconut oil
- 2 tsp almond extract
- 2 tbsp almond milk
- 1½ cups full-fat Greek yogurt (strained)
- ½ tbsp maple syrup
- ½ tsp almond extract
- Almond slivers (for topping)
Instructions
- 1
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- 2
Combine almond flour, arrowroot, baking powder, and salt. Mix until evenly distributed and set aside.
- 3
In a large bowl, whisk eggs and maple syrup until frothy. Add coconut oil, almond extract, and milk. Whisk until homogenous.
- 4
Add dry ingredients to wet. Mix well.
- 5
Fill muffin tins with batter ¾ of the way. Bake for 15-18 minutes or until inserted toothpick comes out clean. Let cool completely.
- 6
Make the frosting. Stir the yogurt, almond extract, and maple syrup together. To frost, place a small 1 tbsp dollop on top of the cupcake. Lightly spread to the edges using a small spoon and top with almond slivers.