This Hazelnut Cupcake is soft, delicious, and loaded with nutty flavors. Whether it is a birthday party, Christmas, or thanksgiving, you can enjoy generous bites of these ultra-delicious cakes! Topped with a rich and creamy caramel buttercream frosting, and candied hazelnut, these cupcakes are perfect for every occasion.
Just like my Lotus biscoff cake, it will have everyone going rounds!
Why you would love 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
If this recipe excites you, then you should try my favorite brown butter sugar cookies. You'll be glad you did!
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.
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.
Ingredients needed to make this recipe
To make this gluten-free dessert recipe, you'll need these main ingredients:
- Hazelnut flour: this adds a nutty and sweet flavor to the cake. You can substitute it with almond flour if you are not a fan.
- all-purpose gluten-free flour: typically contains xanthan gum, a binding agent that helps mimic gluten's elasticity in wheat flour. However, it's important to note that not all gluten-free flours are created equal, and some may have different ratios of ingredients that can affect the texture and taste of baked goods. I recommended King Arthur or Bob's red mill brand of all-purpose gluten-free flour to ensure the best results.
- butter: at room temperature
- pumpkin spice blend: you can substitute this with pumpkin pie spice. I like how concentrated the ones from Amoretti are.
- 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
- 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.
- 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 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 in 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.
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, you only need to remember that when you refrigerate caramel buttercream, it tends to thicken up. So, before using it, let it sit for about two hours on your kitchen counter so it is at room temperature.
You can also whisk it 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.; the sky is the limit!
Moreover, you can add different flavors to the buttercream frosting as well. Vanilla, mint, orange, strawberry, and raspberry 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 do you Store leftover Hazelnut cupcakes 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
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!
Hazelnut cupcake with caramel buttercream frosting
- stand mixer
- mixing bowls
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
- Preheat oven to 350°FLine 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.