If you follow me on Instagram, you know that I’ve been cupcake decorating like mad during quarantine. It’s not a skill I wanted, nor needed, but the slow, almost meditative process of it is so relaxing. Plus… you end up with a delicious cupcake, so good news all around.
While I’ve been in a carrot cake mode lately, and I’ve given a couple swirl cakes a try, these almond flour funfetti cupcakes really seemed to pique y’all’s fancy. Moist (I said it) and delicious, plus incredibly easy to make, these are the perfect addition for a special morning (read: any morning you’re in quarantine), or for any time that you want a quick and sweet snack. They can also be made in a wide variety of ways. Feel free to subtract the sprinkles, add in chocolate chips, add in your favorite dried fruits, whatever your heart desires!
Baking with Almond Flour Versus Regular Flour
Before we dive into this recipe specifically, there are a couple of differences that you should be aware of when you’re baking with almond flour versus regular flour.
For one, the texture is very different. Almonds are high in fat, which means that any baked goods that use almond flour tend to be a bit more moist than when you use regular flour. This is great for delicious delicacies, such as muffins Or cupcakes. But it would likely not be a great match if your trying to make a baked good that is thick and crusty.
Also, know that baked goods made with almond flour will likely not rise as much as their regular flour counterparts. Plan for this when you’re making your cupcakes, as they won’t expand out of your muffin tin as much as you might be used to otherwise. They’ll likely have a little bit more of a flat top, but they’ll be delicious and perfect for decorating if you decide to get a little creative after they’ve cooled.
Almond Flour Funfetti Cupcakes
- 2.5 cups Honeyville Almond Flour
- ¾ cup brown sugar
- ½ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter softened
- All the rainbow sprinkles your heart desires
- In a bowl, combine all of the dry ingredients (almond flour, sugar, brown sugar, baking soda, salt, and sprinkles.) Combine thoroughly, making sure that all of the chunks of almond flour are broken up to be like the even sands of the Serengeti.
- Separately, combine together the wet ingredients (eggs, vanilla extract, and butter) making sure that the combination is smooth.
- Slowly pour in the wet ingredients to the dry ingredients, making sure that all of the ingredients are combined and all of the dry ingredients are fully coated. (I am lazy, and therefore used my hands to make sure that everything was fully combined.)
- Coat your muffin tin with either a quality spray or use your fingers to coat the inside of the tin with oil, making sure to get the sides and corners of the cups, as well. Divide the dough into equal portions within each of the cups. Feel free to toss a few sprinkles on the top of each portion of dough, too… because why not.
- Bake in the oven at 425 degrees Fahrenheit for 10 minutes if you’re at a high altitude. If you’re at a lower altitude, I would suggest baking at 350 for 15 minutes. Check consistently starting around 10 minutes into baking time and you’ll know that they are done when the muffin tops are a golden brown.
- Allow to cool for 10 minutes. Enjoy!
Note: This content was sponsored in partnership with our friends at Honeyville. Thank you for all of your support that helps to keep this blog running!!
To learn more and to learn how I’m quarantine-ing (hint: lots of puppy time), follow along on Instagram to be the first to hear about all of the fun.
Create a great life!