Hazelnut Carrot-Oat Cupcakes

A New Way to Bake, from the Kitchens of Martha Stewart. New York: Clarkson Potter, 2017. Page 221.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 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.

Step 3

Stir cream cheese and sugar in a small bowl. Add salt and mix. Spread frosting on cupcakes and sprinkle them with hazelnuts.