Gluten-Free Almond Cupcakes with Lemon Curd
These tender, nutty almond cupcakes are naturally gluten-free and filled with a bright, tangy lemon curd. Perfect for a special occasion, they offer a delightful balance of flavors and textures.
Ingredients
Ingredients
- 1.5 cup almond flour finely ground, sifted
- 0.5 cup coconut sugar or granulated sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 3 large eggs room temperature
- 0.33 cup coconut oil melted and cooled, or neutral oil
- 1 tsp vanilla extract
- 0.5 cup lemon curd store-bought or homemade, for filling
- 0.5 cup powdered sugar for optional glaze
- 1 tbsp lemon juice for optional glaze
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake cupcakes up to 2 days in advance; fill with lemon curd just before serving to prevent sogginess. Variations: Substitute lemon curd with raspberry jam for a different fruit flavor. For a dairy-free option, ensure lemon curd is dairy-free. Serving Suggestion: Garnish with sliced almonds or fresh mint for an elegant presentation.