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    Home » Recipes » Dessert » Hazelnut cupcake with caramel buttercream frosting

    Published: Nov 19, 2021 · Modified: Apr 8, 2022 by Maureen Celestine with Leave a Comment

    Hazelnut cupcake with caramel buttercream frosting

    This Hazelnut Cupcake is soft, delicious, and loaded with nutty flavors. Whether it is a birthday party, Christmas, or thanksgiving, you can make these whenever you want! Topped with a rich and creamy caramel buttercream frosting, and candied hazelnut, these cupcakes are perfect for every occasion.

    Jump to Recipe Print Recipe
    Pouring caramel syrup over hazelnut cupcake

    Why you should make this hazelnut cake recipe:

    They are extra soft, rich, and delicious

    Completely gluten-free cupcake 

    Super easy to make

    A surprise cream filling. 

    Topped with fluffy caramel buttercream frosting

    The candied hazelnut is no doubt the party on top

    Freezes perfectly well

    Kid and adult-friendly

    hazelnut cupcake

    Fall has always been my favorite season of the year. Maybe it’s the clean crisp air or the colorful autumnal leaves dancing in the wind as it makes way for a new season. 

    When I think of fall, I think of early sunsets, chunky knits, warm beverages, cozy comfort meals, and yes, spice, spice, baby!  

    So, if you are looking for the perfect fall dessert to try this holiday season, you’ve got to get your hands on these hazelnut cakes. This stuffed cupcake recipe pairs well with a glass of pom-cider martini or smores martini.

    Jump to:
    • Ingredients needed to make this recipe
    • How to make the recipe
    • 📖 Recipe

    Ingredients needed to make this recipe

    To make this gluten-free dessert recipe, you'll need these main ingredients:

    ingredients for cupcake
    These are the ingredients for the cupcake filling and frosting.
    • Hazelnut flour: this adds a nutty and sweet flavor to the cake. You can substitute with almond flour if you are not a fan.
    • all-purpose gluten-free flour
    • butter: at room temperature
    • eggs
    • vanilla bean paste
    • pumpkin spice blend: You can substitute this with pumpkin pie spice. I like how concentrated the ones from Amoretti are.
    • sour cream: sour cream keeps the cake from drying providing a soft texture.
    • caramel syrup: you can use salted caramel syrup for an even richer depth.
    • instant vanilla pudding: for filling the cake
    • heavy cream: when whipped and mixed with the pudding, the taste is exceptional.
    • confectioner sugar: for frosting the cake

    Please refer to the recipe card for quantities.

    How to make the recipe

    Here are the steps involved to make this gluten free cupcake recipe

    ingredients for the hazelnut cupcake
    Step by step process of making the hazelnut cupcake recipe

    • combine the dry ingredients
    • beat the butter and sugar, then slowly add in the wet ingredients except for the sour cream.
    • Add the dry ingredients alternating with the sour cream until fully incorporated.
    step by step on how to make the cupcake filling and frosting
    step by step on how to stuff the cupcakes and frost the hazelnut cupcake
    • whip the heavy cream, then add caramel syrup.
    • Mix the vanilla pudding with milk, and all it to set.
    • combine the pudding with whipped cream mixture then fill the cupcakes.
    • Frost the cupcakes and top with candied hazelnut for an extra crunch. (please see the recipe card notes on how to make yours.

    How to make the cupcake in advance?

    The good thing about cupcakes is that you can make them in advance and store them for later use. This way, you can make them in huge batches.

    The best way to do so is to bake the cupcake and let them reach room temperature. Arrange them in a baking tray and wrap the tray with cling film. You can store the tray at room temperature in a cool, dry place or the refrigerator.

    How to make the caramel buttercream in advance?

    Making caramel buttercream in advance is convenient, and it can cut your work for the day in half. Just make it one or two days prior.

    drizzling cupcake with caramel syrup

    You can refrigerate it either in a bowl or in piping bags. It will stay fresh as if the buttercream was just made it. However, the only thing you need to remember is that when you refrigerate caramel buttercream, it tends to thicken up. So, before using it, make sure you let it sit for about two hours on your kitchen counter so it is at room temperature. 

    You can also give it a quick whisk to ensure it has a perfectly creamy texture.

    What goes well with buttercream frosting?

    Everything sweet! We use buttercream frosting on cakes and cupcakes to decorate them and get that delicious creamy goodness. You can top the buttercream with sprinkles, chopped nuts, praline shards, M n M's, chocolate chips, coconut flakes, etc.; in short, the sky is the limit!

    Moreover, you can add different flavors to the buttercream frosting as well. Vanilla, mint, orange, strawberry, raspberry, etc., are widely loved flavors. Add essences or pulps to get that unique flavor profile.

    Which flavors are dominant in this cupcake recipe?

    For this particular recipe, the nutty flavor of hazelnut shines through. These cupcakes are loaded with the rich flavors of hazelnuts. Furthermore, you also get a hint of vanilla and warmth from the pumpkin spice mix.

    The frosting, however, is creamy and rich, loaded with the sweetness of caramel. You can balance the sweetness by adding a pinch of salt to the frosting and turning it into salted caramel.

    How to Store leftover Hazelnut cupcake with caramel buttercream frosting?

    You can store the leftover hazelnut cupcakes with caramel buttercream frosting by refrigerating them. They will last for up to 3 days in the refrigerator. Furthermore, you can keep the leftover caramel buttercream frosting as well. Place it in the fridge for up to 3 days and use it later on a cake or make more cupcakes.

    Did you make these Hazelnut cupcakes? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we’d love to see what you made. Don’t forget to pin it for later.

    PEACE & LOVE

    Maureen

    This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate, I earn from qualifying purchases. Thanks for the support!

    📖 Recipe

    drizzling cupcake with caramel syrup

    Hazelnut cupcake with caramel buttercream frosting

    These hazelnut Cupcakes are soft, moist, and full of Nutty flavor. The vanilla filling and caramel buttercream frosting topped with crunchy candied hazelnut make this fall cake recipe a brilliant dessert for the holidays.
    5 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: international
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    0 minutes
    Total Time: 35 minutes
    Servings: 20 cupcakes
    Calories: 401kcal
    Author: Maureen Celestine

    Equipment

    • stand mixer
    • mixing bowls

    Ingredients

    for the cupcake

    • 1 cup Hazelnut flour
    • 1 cup all-purpose gluten-free flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup unsalted butter (at room temperature)
    • 1 cup lightly packed brown sugar
    • 3 eggs
    • 2 teaspoons Vanilla bean paste or vanilla extract
    • 1 teaspoon pumpkin spice blend (or 2 teaspoon pumpkin pie spice)
    • 1 cup sour cream
    • Candied hazelnuts for garnish (optional)

    For the filling

    • 1 package (3.4oz) instant vanilla pudding
    • 1 cup milk
    • 1 tablespoon caramel syrup
    • 1 cup heavy whipping cream, chilled

    For the frosting

    • 1 cup unsalted butter
    • 3¾ cups confectioner sugar, sifted
    • ⅓ cup caramel syrup

    Instructions

    •  Preheat oven to 350°F
      Line twelve 2 ½ inch muffin cups with baking paper cups. 
    • Combine the hazelnut flour, gluten-free flour, baking powder, baking soda, and salt in a medium bowl. 
    •  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for a minute. Add the brown sugar and continue to mix until it’s light and fluffy about 3 minutes.
    •  Slowly add in the eggs one at a time and mix on medium speed. Add the vanilla bean paste, pumpkin spice blend, and amaretto liqueur. Beat until it’s well combined.
    • Add the hazelnut mixture, ¼ cup at a time on low-speed while adding the sour cream interchangeably. Increase the speed to medium and beat for 30 seconds. 
    • Using a cookie scoop or shallow spoon, begin to add the batter into the lined cupcake cups, ¾ way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes for 10 minutes.
       
      Meanwhile, make the filling

    For the cupcake filling

    • combine instant vanilla pudding with milk. Whisk together until the pudding melts. Refrigerate until firm (about 5 minutes)
    • Meanwhile, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, pour the heavy whipping cream and whisk on medium speed for about 3 minutes. Add crema di caramel and increase the speed to medium-high. Beat until stiff peak forms.
    • Once the pudding has been set, remove it from the refrigerator and carefully fold in whipping cream. Transfer the filling into a piping bag and set aside or chill
       

    For the frosting

    • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for a minute. Reduce speed, then slowly add in the sifted powdered sugar, ⅓ cup at a time. Once it’s combined, increase the speed to medium-high and continue to mix until it’s light and fluffy about 3 minutes. Add the caramel syrup, and pinch of salt. Beat for another minute, then transfer into a piping bag fitted with your favorite pipping tips.

    Assemble the cupcakes

    • First, remove the cupcake center by using an apple or cupcake corer (A melon spoon works too) Cut off the tip of the piping bag and fill the center of the cupcake with the pudding mixture. 
    • Top with a swirl of frosting, drizzle with caramel sauce and candied hazelnuts. 

    Notes

    How to make Candied Hazelnuts:

    Combine 4. oz of roasted hazelnut with about a tablespoon of honey, pinch of salt, and ¼ teaspoon of ground nutmeg. Toast the hazelnut mix in a saucepan over medium heat for about 2-3 minutes or until the mixture is sticky and golden in color. Make sure to give it a stir while it cooks.
    Spread on a baking sheet lined with parchment paper and allow to cool. 

    Nutrition

    Serving: 1 | Calories: 401kcal | Carbohydrates: 44g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 163mg | Potassium: 73mg | Fiber: 1g | Sugar: 35g | Vitamin A: 728IU | Vitamin C: 0.4mg | Calcium: 88mg | Iron: 1mg
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    Maureen celestine

    Thanks for stopping by. It means the world to me. Here on Worldly Treat you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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