Mini Vanilla-Almond Cupcakes (Grain-Free & Sugar-Fr

Name: Mini Vanilla-Almond Cupcakes (Grain-Free & Sugar-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Egg; 2 Tablespoons Milk; 1/4 teaspoons Vanilla Bean Paste; 1/4 teaspoons Pure Vanilla Extract; 1/4 teaspoons Pure Almond Extract; 1 Tablespoon Coconut Flour; 1- 1/2 Tablespoon Unflavored Protein Powder; ⅛ teaspoons Baking Powder; ⅛ teaspoons Baking Soda; 1 whole Packet Stevia, Individual Size Packet; 1 pinch Small Pinch Sea Salt; 3/4 cups Philadelphia Indulgence White Chocolate Spread (for Frosting)*; 2 teaspoons Chocolate Sprinkles Or Coconut Shavings (optional; For Garnish)

Servings: persons

1 whole Large Egg
2 Tablespoons Milk
1/4 teaspoons Vanilla Bean Paste
1/4 teaspoons Pure Vanilla Extract
1/4 teaspoons Pure Almond Extract
1 Tablespoon Coconut Flour
1- 1/2 Tablespoon Unflavored Protein Powder
⅛ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1 whole Packet Stevia, Individual Size Packet
1 pinch Small Pinch Sea Salt
3/4 cups Philadelphia Indulgence White Chocolate Spread (for Frosting)*
2 teaspoons Chocolate Sprinkles Or Coconut Shavings (optional; For Garnish)

1
Yields 6 mini cupcakes.
2
Preheat oven to 350 F. Line a mini muffin tray with paper liners (the liners I used were a little bigger than normal mini muffin liners, but they still fit in the tray).
3
Whisk together the egg, milk, vanilla bean paste, vanilla extract and almond extract in a medium bowl.
4
Add the coconut flour, protein powder, baking powder, baking soda, Stevia and salt, and whisk until there arent any lumps.
5
Fill each mini muffin well about halfway full (I had enough batter for 6 large mini muffin liners).
6
Bake in the preheated oven until golden and a toothpick inserted into a cupcake comes out clean or with just a couple crumbs, about 10 to 14 minutes.
7
Cool the cupcakes a couple minutes, then pipe the frosting on and top with chocolate sprinkles or coconut shavings if desired.
8
* Note about the frosting: You can use any cream cheese frosting you like.
9
Adapted slightly from Lisas recipe for Vanilla Donuts with Lemon Cheesecake Frosting on her blog Thrive Style.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Large Egg, 2 Tablespoons Milk, 1/4 teaspoons Vanilla Bean Paste, 1/4 teaspoons Pure Vanilla Extract, and more.

Yes, Mini Vanilla-Almond Cupcakes (Grain-Free & Sugar-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Vanilla-Almond Cupcakes (Grain-Free & Sugar-Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions