Almond Flour

Avoid common almond flour baking issues with this easy and well-tested recipe! These almond flour cupcakes use a simple trick to achieve light, fluffy results with perfectly rich chocolate flavor."

– Mamagourmand


Eggs | Butter Granulated Sugar Vanilla Extract Almond Extract Blanched Almond Flour Cocoa Powder Baking Powder

In a large bowl beat the yolks with half the sugar. Add the melted butter, vanilla and almond extract.

Let's Make It!

Add the almond flour, cocoa powder, baking powder, and salt to the yolk mixture. Beat until well mixed. The batter will be very thick.

Add the beaten egg whites to the almond flour mixture and mix together. Evenly divide between a prepped cupcake pan.

Bake for 20-22 minutes longer. Let cool completely before frosting and enjoy!

How Should I Store Leftovers?

For best results, store at room temperature in an airtight container up to 3 days. Although some frostings have to refrigerated, I highly recommend setting the cupcakes out several hours before serving to reach room temperature.

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