I’ve always had an affinity for sweets, especially the perfectly proportioned and delicious cupcake. There is something so adorable about this tiny treat, and ever since Sprinkles opened it’s Beverly Hill bakery in 2005 , it seems that the cupcake craze has been in full swing. Now, I love a Sprinkles cupcake – super sweet, rich flavor and it pops out of a pastel pink ATM – however sometimes a healthier homemade confection is in order. These almond flour cupcakes are sweetened with maple syrup and have a decadent frosting (disclaimer: the frosting does have a good dose of sugar, so you can skip it if need be) that can even be vegan. They are a breeze to make, and paired with a colorful liner and embellished with sprinkles or an edible flower or two, these cupcakes are sure to be a favorite at your house. I’ve included the recipe below, and hope you’ll give them a try!
2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil (or butter)
1 tablespoon vanilla extract
1/2 cup maple syrup
Preheat the oven to 350 degrees and fill a cupcake tin with 12 liners. Using a medium-sized bowl, mix the eggs, oil, maple syrup and vanilla extract until just combined. Add the dry ingredients – almond flour, salt, and baking soda – and mix the batter until everything is well incorporated. Pour the batter into the cupcake liners, and bake for 20-25 minutes or until a toothpick comes out clean. Let the cupcakes cool completely, and then frost them.
3 cups Powdered Sugar
3 tablespoons vegan butter (or butter)
4 tablespoons almond milk
2 teaspoons vanilla extract