snowy mountain

Hazelnut Cupcakes

These cupcakes are moist and not too sweet — excellent with some Simple Chocolate Icing! They also double as muffins to make a great pre-morning workout snack!

Total time (including baking): 40 min. Makes 12 cupcakes.

Materials: 1 mixing bowl; measuring vessels; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 cup granulated white sugar
  • ¼ cup (4 tbsp) oil
  • 1 egg
  • 1 cup buttermilk
  • Dashes of vanilla and almond extracts
  • 1 ½ cups all purpose flour
  • 1 cup hazelnut flour
  • 1 tsp baking powder
  • ½ tsp baking soda


  1. Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with 1 cup milk and a squeeze of lemon juice.
  2. In a mixing bowl, mix together 1 cup sugar, ¼ cup (4 tbsp) oil, 1 egg, and vanilla and almond extracts. Mix in the 1 cup hazelnut flour.
  3. In a measuring cup, stir together 1 ½ cups all purpose flour, 1 tsp baking powder, and ½ tsp baking soda.
  4. Alternate pouring the 1 cup buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
  5. Bake at 350˚F for ~25 minutes, until cupcake tops are springy to the touch. Allow to cool while making Simple Chocolate Icing. Then ice and enjoy!

Greetings from our kitchen!

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