Line a standard muffin tin with cupcake liners. Preheat oven to 350°F.

Whisk together almond flour, baking powder, and salt. In another mixing bowl, whisk together the eggs, sugar, melted butter, and 1 tablespoon vanilla bean paste. Add dry ingredients to the wet. Combine well. Divide the batter among the prepared muffin tins.

Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to finish cooling.

Frost with Vanilla Butter Cream Frosting and top with sprinkles if desired.