Almond Flour Cupcakes Recipe with Meringue Frosting

Vanilla cupcake recipe with icing on top.

Almond Flour Cupcakes Recipe with Meringue Frosting

Our Gluten-Free Almond Flour Cupcakes Recipe filled with Meringue Frosting are extra Moist, Soft, Light, with Fluffy Texture, the exact way you all Love. Not only are our Easy Vanilla Cupcakes completely Sugar-Free, Low Carb, and Keto, but those Grain-Free Cupcakes are great for Diabetics as well.

Course Cakes

Cuisine International

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Prep Time 20

Cook Time 10

Total Time 20

Servings

Calories 143kcal

Author Zuzana Paar

Equipment

Ingredients

3 Eggs
1 Tablespoon Butter
3 Tablespoons Powdered Sweetener
3/4 Cup of Almond Flour
1,5 teaspoon Baking Powder
Vanilla Extract

US Customary - Metric

Instructions

First, prepare your frosting using our recipe if you have not done it yet. Heat the oven to 200 Celsius or 390 Fahrenheit.
Using a hand blender, whisk eggs first until fluffy and thoroughly combined. Add sweetener and whisk again.
One by one, add all other ingredients and make sure everything is thoroughly mixed and combined.
Layer your muffin pan with cupcake liners. Pour all your batter into cupcake liners to fill each to about ¾. Bake for 10 minutes.
Once your cupcakes are baked, let them cool completely, and use a knife, spoon, or cupcake plunger to make a small hole in the middle of a cupcake for filling. Fill your cupcakes with meringue frosting or any filling of your choice.
Using a frosting bag, pipe up your frosting the way you like it. To go even further, you can choose to lightly burn the top of the meringue frosting with a fire torch for that bbq summer look.

Video

Notes

Crystalized sweetener - blend into powder using your magic bullet of coffee grinder
Almond flour - can be replaced with ground almonds as well
Almond extract - can be added for stronger flavor of these cupcakes
Cupcake plunger - if you do not have one, use a small spoon or a knife to make holes so the middle of the cupcakes come out.
Cupcake liners - you can also use silicone liners
Dairy free - swap butter for coconut oil

Nutrition