Almond Cupcakes

Our Almond Cupcakes are the perfect accompaniment to a decadent afternoon tea.  Sugar free and gluten free, decorate to suit any occasion.

Makes 16


  • 125g almond meal
  • 75g Perfect Sweet® xylitol 
  • 1 X-large egg
  • 2 X-large eggs, separated
  • 50ml lemon juice, (approx. 1 ½ lemons)
  • 40g arrowroot
  • 60g butter, melted


  1. Preheat oven 180˚C/160˚C fan-forced. Line 16 x 30ml mini muffin pans with cupcake papers.
  2. Combine almond meal and xylitol in a bowl.  
  3. Use an electric beater to beat egg, egg yolks and lemon juice in a large bowl until foamy.
  4. Thoroughly clean your electric beaters, then whisk egg whites in a clean bowl until soft peaks form. Use a large metal spoon to gently fold in half the arrowroot.
  5. Fold egg white mixture into lemon juice mixture.
  6. Add almond meal mixture, remaining arrowroot and butter and gently fold all together. Spoon into cupcake papers to three-quarters full. 
  7. Bake for 10 minutes then reduce heat to 150˚C/130˚C fan-forced and bake for a further 10 minutes or until a skewer inserted in the centre comes out clean.  Cool cupcakes on wire rack.
  8. When they have completely cooled, spread or pipe frosting onto each cupcake and decorate as desired.


  • 125g cream cheese, softened
  • 50g unsalted butter, softened
  • 45g Perfect Sweet xylitol, to taste
  • 1 teaspoon pure vanilla extract
  1. Beat the cream cheese, butter and xylitol until smooth.
  2. Mix in vanilla extract and spread or pipe onto the cupcakes.