Name: Jam-Filled Almond Cupcakes
Yield: Makes 18 Servings
Ingredients: Nonstick vegetable oil spray; 3 cups almond flour or meal; 1½ teaspoons baking powder; ½ teaspoon kosher salt, divided; 6 large eggs; 1 cup granulated sugar; 4 teaspoons vanilla extract, divided; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups powdered sugar; ¼ cup heavy cream; ¼ teaspoon almond extract; ½ cup fig (or your favorite) jam; Toasted sliced almonds (for serving)

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Alex Lau

Gluten-free but clearly not vegan, for whoever’s keeping track.

Recipe notes