Ingredients:

  • 2.5 cups almond flour (super-fine)
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 3 large eggs
  • 0.5 cup maple syrup
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.5 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 tbsp heavy cream
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
  2. Sift the almond flour, baking powder, and salt into a medium bowl to remove clumps.
  3. In a large bowl, beat the eggs and maple syrup on high speed for 3-5 minutes until the mixture is pale, thick, and doubled in volume.
  4. Slowly stir in the melted butter, vanilla extract, and almond extract.
  5. Gently fold in the sifted dry ingredients using a spatula until just combined, taking care not to over-mix.
  6. Divide the batter evenly among the liners, filling each about 3/4 full.
  7. Bake for 22-25 minutes until the edges are light mahogany-gold and the centers spring back when touched.
  8. Allow cupcakes to cool completely in the pan before applying the frosting made from softened butter, powdered sugar, heavy cream, and vanilla extract.