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Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting
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Hazelnut Carrot-Oat Cupcakes with Cream Cheese Frosting Recipe

Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

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Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting

Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting

Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting

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Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting

Martha Stewart

Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting


clock
2 hour
Ingredients
Vegetarian ∙ Makes 1 dozen
Produce
  • 1 cup Carrots, packed
  • 1 tsp Orange, zest
Refrigerated
  • 2 Eggs, large
Baking & Spices
  • 3/4 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 cup Confectioners' sugar
  • 1 cup Granulated sugar
  • 3/4 cup Oat flour
  • 1/4 tsp Salt, coarse
  • 1 tsp Vanilla extract
Oils & Vinegars
  • 1/3 cup Vegetable oil
Nuts & Seeds
  • 7 tbsp Hazelnuts, skinless
Dairy
  • 1/3 cup Buttermilk
  • 8 oz Cream cheese

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