Ever bite into something that instantly makes you smile?
These almond chocolate cherry cupcakes do that for me every time. I first made these during a road trip pit stop in Michigan, where I stumbled upon a farmer’s market selling fresh, juicy cherries.
Something about the combo of dark chocolate and tangy cherries felt like the perfect gluten-free treat—rich, moist, and surprisingly wholesome. Plus, I love sneaking in almond flour for that natural nuttiness and boost of protein.
Tips for Perfect Cupcakes
- Cherries: Fresh cherries give the best flavor, but you can use frozen ones—just thaw and drain well first.
- Chocolate: For a deeper flavor, go for 70% dark chocolate. Want extra indulgence? Sprinkle a few chocolate chunks on top before baking.
- Almond Flour: It’s what makes these cupcakes extra moist, but don’t pack it tightly when measuring. Light and fluffy is the goal!
Variations & Substitutions
- Nut-Free: Use sunflower seed flour instead of almond flour and swap almond milk for oat milk.
- Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Keto-Friendly: Use a sugar substitute like monk fruit and sugar-free chocolate chunks.
Serving Suggestions
Serve these cupcakes warm with a dollop of whipped coconut cream or a drizzle of melted chocolate. They also pair beautifully with a glass of chilled almond milk or hot espresso for a mid-afternoon treat.
There you go! Wholesome, chocolatey, fruity goodness that’s gluten-free and bound to make you (and your taste buds) happy.
Gluten-Free Almond Chocolate Cherry Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Rich, moist almond flour cupcakes studded with fresh cherries and chunks of dark chocolate. Perfect for a guilt-free dessert that’s loaded with flavor.
Ingredients
- 1 ½ cups almond flour
- ½ cup gluten-free all-purpose flour
- ¼ cup cocoa powder (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar (or regular sugar)
- 2 large eggs
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup unsweetened almond milk
- ¾ cup fresh cherries, pitted and chopped
- ½ cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, gluten-free flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
- In a separate bowl, beat the eggs, melted coconut oil, vanilla extract, and almond milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—this keeps the cupcakes light and fluffy.
- Fold in the chopped cherries and dark chocolate chunks gently.
- Scoop the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan option, swap eggs with flax eggs. Use dairy-free chocolate to keep it vegan and dairy-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
