Print

Easy Gluten-Free Patriotic Almond Cupcakes

gluten-free patriotic almond cupcakes - featured image
Print Recipe

These easy gluten-free patriotic almond cupcakes are moist, flavorful, and perfect for 4th of July celebrations. They feature a tender almond crumb and festive red, white, and blue frosting.

Ingredients

Scale
  • 2 cups almond flour (200g)
  • 1 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (57g) – can substitute coconut oil for dairy-free
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/4 cup milk (60ml) – almond milk for dairy-free
  • For the frosting:
  • 1/2 cup butter, softened (113g)
  • 2 cups powdered sugar (240g)
  • 1 tsp vanilla extract
  • 1–2 tbsp milk (15-30ml)
  • Red and blue gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with butter.
  2. In a large bowl, sift together almond flour, gluten-free baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, beat eggs with granulated sugar until pale and fluffy (2-3 minutes). Add melted butter, almond extract, vanilla extract, and milk; whisk until combined.
  4. Pour wet ingredients into dry ingredients and fold gently with a spatula until smooth. Add extra milk by tablespoon if batter is too dry.
  5. Spoon batter evenly into muffin cups, filling about 3/4 full.
  6. Bake for 18-22 minutes, checking doneness with a toothpick. It should come out clean or with a few moist crumbs.
  7. Cool cupcakes in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  8. For frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and milk until spreadable.
  9. Divide frosting into three bowls and tint with red and blue gel food coloring, leaving one plain for white.
  10. Decorate cupcakes with swirls of red, white, and blue frosting using piping bags or spoons.

Notes

If cupcakes brown too quickly, tent loosely with foil halfway through baking. Measure almond flour carefully by spooning lightly into measuring cup. Use room temperature eggs for better rise. Frost cupcakes only when fully cooled to prevent melting. Gel food coloring is preferred for vibrant frosting without thinning.

Nutrition

Keywords: gluten-free, almond cupcakes, patriotic cupcakes, 4th of July, easy cupcakes, dairy-free option, nut-free option

Find it online: https://elaraeats.com/easy-gluten-free-patriotic-almond-cupcakes-recipe-for-perfect-4th-of-july-treats/