Almond Thumbprint Cupcakes

almond-thumbprint-cupcakes
Photo by Emily Kinni
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  • Makes 12 cupcakes
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    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Fat 14 g
    • Sat Fat 3.5 g
    • Cholesterol 40 mg
    • Sodium 115 mg
    • Protein 6 g
    • Carbohydrate 31 g
    • Sugar 26 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 73 mg

Preheat oven to 350. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add the beaten eggs, melted butter, milk, and stir well with a wooden spoon or rubber spatula to combine.

Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Ingredients

  1. Check 2 cups almond flour (7.5 ounces) whole blanched almonds finely ground in a food processor
  2. Check cup (1.8 ounces) all-purpose gluten free flour mix
  3. Check cups sugar
  4. Check ½ teaspoon baking powder
  5. Check ½ teaspoon kosher salt
  6. Check ¼ cup (½ stick) butter, melted and cooled slightly
  7. Check 2 eggs, lightly beaten
  8. Check ¼ cup whole milk
  9. Check ¼ cup raspberry jam (or other fruit preserve) for topping
  10. Check Confectioner’s sugar, to garnish

Directions

  1. Preheat oven to 350. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add the beaten eggs, melted butter, milk, and stir well with a wooden spoon or rubber spatula to combine.
  3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  4. As soon as the cupcakes come out of the oven, press down on the center of each with the back of a tablespoon, to create a shallow indentation. Fill each indentation with about 2 teaspoons of jam, then transfer the cupcakes to a cooling rack to cool completely. Once cool, dust the edges with confectioner’s sugar.