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!

Hazelnut Cupcakes

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 cupcakes


  • Mixing bowl
  • Measuring cup and spoons
  • Muffin tin


  • 1 cup granulated sugar
  • 4 tbsp oil
  • 1 egg
  • 1 cup buttermilk (or milk and acidic mix)
  • Dashes vanilla and almond extracts
  • cups all purpose flour
  • 1 cup hazelnut flour
  • 1 tsp baking powder
  • ½ tsp baking soda


  • Preheat oven to 350˚F. Butter muffin tin and line with muffin wrappers if desired. If necessary, prepare buttermilk with milk and a squeeze of lemon juice or vinegar.
  • In a mixing bowl, mix together sugar, oil, egg, and vanilla and almond extracts. Mix in the hazelnut flour.
  • In a measuring cup, stir together all purpose flour, baking powder, and baking soda.
  • Alternate pouring the buttermilk and the flour mixture into the batter and stir until just combined. Pour into muffin tins.
  • 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!


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