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Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting

Martha Stewart
  • 110 minutes
  • Serves 12

INGREDIENTS

1 cup

Carrots, packed

1 tsp

Orange, zest

2

Eggs, large

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

1/3 cup

Vegetable oil

7 tbsp

Hazelnuts, skinless

1/3 cup

Buttermilk

8 oz

Cream cheese