Hazelnut Carrot-Oat Cupcakes
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By Mindy Rubin
Hazelnut Carrot-Oat Cupcakes
A New Way to Bake, from the Kitchens of Martha Stewart. New York: Clarkson Potter, 2017. Page 221.
Updated at: Thu, 17 Aug 2023 01:12:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories292.9 kcal (15%)
Total Fat15.9 g (23%)
Carbs34.3 g (13%)
Sugars22.9 g (25%)
Protein4.7 g (9%)
Sodium200.5 mg (10%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Cupcakes
¾ cupoat flour
¾ cupall-purpose flour
¾ tspbaking soda
¼ tspcoarse salt
0.33 CupHazelnut Flour
⅓ cupgrapeseed oil
⅓ cupfat free buttermilk
2eggs
large, room temperature
1 cupsucanat
1 tspvanilla extract
1 tsporange zest
finely grated
1 cupcarrots
packed, finely grated, peeled
Frosting
Instructions
Cupcakes
Step 1
Preheat oven 350° Fahrenheit. Line 12 muffin cups. Whisk flours, baking soda, salt, and hazelnuts in one bowl. In a second bowl whisk oil, buttermilk, eggs, sugar, vanilla, orange zest, and carrots. Fold wet mixture into dry until just combined. Divide batter into muffin cups evenly.
OvenPreheatStep 2
Place muffin tin in the oven for approximately 23 minutes, rotating halfway. Let cupcakes cool in muffin tin for 15 minutes. Transfer to a wire rack to cool completely.
Frosting
Step 3
Stir cream cheese and sugar in a small bowl. Add salt and mix. Spread frosting on cupcakes and sprinkle them with hazelnuts.
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