Enable Accessibility
Skip to main content

Cream-Filled Cupcakes

Cook Time:
20 Minutes
Serves Up To:
10 Servings

Nutrition Information

Total Fat30g
Total Carbohydrates57g
Dietary Fiber4g


  • ½ cup sugar, divided
  • ¼ cup butter, melted
  • 2 eggs + 4 egg whites, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt


  1. Preheat oven to 400°F.

  2. Line 10 muffin cups with paper liners or lightly butter.

  3. Beat together 6 tablespoons sugar, butter, egg yolks, almond milk and vanilla in a medium bowl.

  4. Stir in almond flour, baking powder, baking soda and salt.

  5. Beat egg whites with remaining 2 tablespoons sugar until stiff peaks form and lightly fold into batter.

  6. 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.

  7. 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.

Made with these products:

Original Almondmilk
Original Almondmilk
One pound bag of Blue Diamond finely sifted almond flour
Almond Flour
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk