Reviews (2)
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9 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 5 stars
10/21/2017
Gluten-free variation: omit wheat flour and use 1/4 cup sorghum flour, 1/4 cup + 3 tablespoons white rice flour, 6 tablespoons finely chopped hazelnuts for batter, 1 1/2 teaspoons orange zest.
Martha Stewart Member
Rating: 5 stars
02/03/2014
Nice recipe not overly sweet just make sure not to over bake. My baking time was 20mins when it usually follows the instructed bake time which was 23 minutes. Also I used a different frosting http://m.allrecipes.com/recipe/9926/cream-cheese-frosting-ii
Back to Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
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Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
Recipe Summary
prep: 30 mins
total: 1 hr 50 mins
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
3/4 cup oat flour
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon coarse salt, plus more for frosting
7 tablespoons skinless hazelnuts, toasted, 1/4 cup finely chopped, 3 tablespoons coarsely chopped
1/3 cup vegetable oil
1/3 cup buttermilk
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 cup packed finely grated peeled carrots (from 3 medium carrots)
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
Gallery
Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
Recipe Summary
prep: 30 mins
total: 1 hr 50 mins
Yield: Makes 1 dozen
Gallery
Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
Recipe Summary
prep: 30 mins
total: 1 hr 50 mins
Yield: Makes 1 dozen
Recipe Summary
prep: 30 mins
total: 1 hr 50 mins
Yield: Makes 1 dozen
prep: 30 mins
total: 1 hr 50 mins
prep:
30 mins
total:
1 hr 50 mins
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 3/4 cup oat flour
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon coarse salt, plus more for frosting
- 7 tablespoons skinless hazelnuts, toasted, 1/4 cup finely chopped, 3 tablespoons coarsely chopped
- 1/3 cup vegetable oil
- 1/3 cup buttermilk
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1 cup packed finely grated peeled carrots (from 3 medium carrots)
- 8 ounces cream cheese, softened
- 1/2 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
In a medium bowl, whisk together flours, baking soda, salt, and finely chopped hazelnuts. In another medium bowl, whisk together oil, buttermilk, eggs, granulated sugar, vanilla, orange zest, and carrots until combined. Fold oil mixture into flour mixture until just combined. Divide batter evenly among lined cups, filling each three-quarters full.
Bake cupcakes until golden and a toothpick inserted in centers comes out clean, about 23 minutes. Let cupcakes cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
In a small bowl, stir together cream cheese and confectioners’ sugar until smooth; season with a pinch of salt. Frost cupcakes, then sprinkle with coarsely chopped hazelnuts.
Reviews (2)
Add Rating & Review
9 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 5 stars
10/21/2017
Gluten-free variation: omit wheat flour and use 1/4 cup sorghum flour, 1/4 cup + 3 tablespoons white rice flour, 6 tablespoons finely chopped hazelnuts for batter, 1 1/2 teaspoons orange zest.
Martha Stewart Member
Rating: 5 stars
02/03/2014
Nice recipe not overly sweet just make sure not to over bake. My baking time was 20mins when it usually follows the instructed bake time which was 23 minutes. Also I used a different frosting http://m.allrecipes.com/recipe/9926/cream-cheese-frosting-ii
Reviews (2)
Add Rating & Review
9 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
9 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
9 Ratings
5 star values:
6
4 star values:
2
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 2
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
10/21/2017
Gluten-free variation: omit wheat flour and use 1/4 cup sorghum flour, 1/4 cup + 3 tablespoons white rice flour, 6 tablespoons finely chopped hazelnuts for batter, 1 1/2 teaspoons orange zest.
Martha Stewart Member
Rating: 5 stars
02/03/2014
Nice recipe not overly sweet just make sure not to over bake. My baking time was 20mins when it usually follows the instructed bake time which was 23 minutes. Also I used a different frosting http://m.allrecipes.com/recipe/9926/cream-cheese-frosting-ii
Martha Stewart Member
Rating: 5 stars
10/21/2017
Gluten-free variation: omit wheat flour and use 1/4 cup sorghum flour, 1/4 cup + 3 tablespoons white rice flour, 6 tablespoons finely chopped hazelnuts for batter, 1 1/2 teaspoons orange zest.
Rating: 5 stars
Rating: 5 stars
02/03/2014
Nice recipe not overly sweet just make sure not to over bake. My baking time was 20mins when it usually follows the instructed bake time which was 23 minutes. Also I used a different frosting http://m.allrecipes.com/recipe/9926/cream-cheese-frosting-ii
All Reviews for Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
