Gluten Free Almond Flour Vanilla Cupcakes with Coconut Whip

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Gluten Free Almond Flour Vanilla Cupcakes with Coconut Whip

These cupcakes come together with a base of almond flour and tapioca starch, giving them a tender, moist crumb without any wheat-based flour in sight. Maple syrup and vanilla extract bring warm sweetness, while melted coconut oil keeps every bite rich and soft. Once baked to a light golden dome, each cupcake gets crowned with a billowy swirl of coconut cream whipped with maple syrup and vanilla — no dairy needed for that cloud-like texture. It's an easy make-ahead treat that piles nicely into a lunchbox or dessert table, and it's a genuinely solid pick for a gluten free kitchen. The combination of nutty crumb and light, silky topping makes these feel special without any fuss.

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Ingredients

12 servings

For the cupcakes

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
3 large eggs
½ cup pure maple syrup
¼ cup coconut oil, melted and cooled
2 tsp pure vanilla extract
2 tbsp unsweetened almond milk

For the coconut whip

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp pure maple syrup
1 tsp pure vanilla extract

Instructions

1
Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
2
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

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