Matcha Almond Flour Cupcakes

Matcha Almond Flour Cupcakes blend the earthy essence of matcha with the nutty flavor of almond flour. These gluten-free cupcakes offer a tasty alternative while maintaining great taste. Ideal for matcha enthusiasts or those seeking new culinary adventures, these cupcakes provide a moist and flavorful treat.

Ingredients

• 1 1/2 cup almond flour
• 2 Tbsp culinary grade matcha powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/2 cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together almond flour, matcha powder, baking powder, and salt until evenly mixed.
3. In a separate bowl, blend the melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix to ensure a tender crumb.
5. Evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
6. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Keywords: Gluten-Free, Baking, Moist, Flavorful, Dessert

Spice Rack: Matcha Powder, Vanilla Extract, Salt

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