Almond Cupcakes

These almond cupcakes are gluten-free. This recipe makes fool-proof, moist gluten-free cupcakes which are also excellent dessert cupcakes.

Serve with a dollop of cream and sprinkle a few toasted almond flakes on top and this recipe is sure to be a winner. If you decide to serve as a dessert, rather than as cupcakes, you can heavily butter the cupcake trays and not use cupcake papers and the mixture won't stick to the side of the pans.

If you are serving as a cupcake, I would recommend icing with an orange glace frosting. For a lighter, glaze-like frosting, add orange juice to confectioners sugar (icing sugar) until it is of a spreadable consistency and spread thinly over the top of each cupcake.

Alternatively, there is enough flavor and texture in the cupcake mixture that a light dusting of confectioners sugar is perhaps all that is needed.

This is a rather dense cupcake but it is really delicious. You will discover that one almond and orange cupcake is never enough!


  • 2 oranges
  • 6 eggs
  • 8oz (250g) ground almonds
  • 8oz (250g) sugar
  • 1 tsp baking powder


  • Preheat the oven to 400F (200C).
  • Line cupcake trays with cupcake papers.
  • Wash the orange and then simmer them for approximately two hours.
  • Cool to room temperature and cut open and discard the pips.
  • Place the oranges into bowl of a food processor and blend until smooth (or blend with a stick mixer).
  • Beat the eggs in a separate bowl and add in the dry ingredients and pureed orange.
  • Spoon mixture into cupcake trays.
  • Bake for 20 minutes.
  • Cool in cupcake trays.

Then...Serve and Enjoy!

› Almond Cupcakes

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