I developed this vegan hazelnut cupcakes recipe for a cupcake wars benefit event and I wanted to choose a more unique flavor than vanilla, chocolate or red velvet that many people expect when making cupcakes. It was a risk but I found some hazelnut extract and hazelnut butter on amazon and this was my first time using those in a recipe so I wasn’t sure what to expect. Not to mention baking 300 cupcakes with such hard to find at the local store flavors was going to be a risk but I was up for the challenge! this is the recipe I came up with, one of three I picked from. Hope you enjoy it.

Baking tips:

I used this super concentrated Hazelnut extract so the recipe doesn’t call for a lot

Bake cupcakes on the middle rack of the oven for even baking.

If you like this recipe you might also enjoy:

Vegan peppermint cupcakes

Vegan coffee cupcakes with coffee butternut frosting

Vanilla coconut chocolate chip cupcakes

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Vegan hazelnut cupcakes
Vegan hazelnut cupcakes
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Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 30 Minutes
Cook Time 23 Minutes
Servings
Standard size cupcakes
Ingredients
Cupcakes
Frosting
Course Dessert
Cuisine American
Prep Time 30 Minutes
Cook Time 23 Minutes
Servings
Standard size cupcakes
Ingredients
Cupcakes
Frosting
Vegan hazelnut cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Preparing the cupcakes
  1. Preheat oven to 350°F. Place cupcake liners in a 12 standard cupcake pan.
  2. In a small bowl, add the vinegar and the hazelnut milk, and lightly whisk to combine. Set aside. This will make the milk curd.
  3. In a large mixing bowl, mix the sifted flour, sugar, baking soda and cocoa powder and hazelnut butter to combine.
  4. In a separate bowl, add the extract, oil, and vinegar/hazelnut milk mixture, and mix with whisk to combine. Add the wet ingredients to the dry ingredients, and mix with a spatula until the flour is all dissolved and the batter is smooth.
  5. Scoop out batter into cupcake liners, filling about 2/3 of the way full (I like to use an ice cream scoop for an even and less messy distribution). Bake on the middle rack for approximately for 15 minutes, or until cake tester inserted removes from cake clean.
    Hazelnut cupcake batter before baking
  6. Let cool for 15 minutes in the pan and then place each cupcake on a cooling rack until completely cool.
    Vegan Hazelnut cupcakes on cooling rack
Preparing the frosting
  1. With an electric mixer, cream the butter and shortening together until smooth. On low speed, add the sifted powder sugar, and mix until fully combined. Add the cocoa powder, extract, hazelnut butter, and hazelnut milk and mix for 5 minutes at high speed, or until the frosting is fluffy. If needed, add another tablespoon of the hazelnut milk if frosting is too dry, or add more sugar if it is too wet.
  2. Transfer the frosting into a piping bag and pipe over each cupcake. Decorate with some chopped hazelnuts and vegan chocolate ganache, if desired.