•  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.