Preheat oven to 400°F.
Line 10 muffin cups with paper liners or lightly butter.
Beat together 6 tablespoons sugar, butter, egg yolks, almond milk and vanilla in a medium bowl.
Stir in almond flour, baking powder, baking soda and salt.
Beat egg whites with remaining 2 tablespoons sugar until stiff peaks form and lightly fold into batter.
Spoon into prepared cupcake tins and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Using a melon baller, scoop the center out of each cupcake.
Beat all filling ingredients in a medium bowl with an electric mixer until light and fluffy. Spoon into a large resealable bag and snip ½-inch off the corner. Pipe filling into the center of each cupcake.
- ½ cup sugar, divided
- ¼ cup butter, melted
- 2 eggs + 4 egg whites, divided
- 1 cup Blue Diamond Almond Breeze almond milk
- 1 teaspoon vanilla extract
- 3 cups Blue Diamond Almond Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Included in this recipe
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