Wheat-Free Hazelnut Cupcake Recipe

Our Hazelnut Cupcake Recipe with hazelnut buttercream is two of the best things in life – moist and nutty. It also just so happens to be wheat-free. We finish them with a flourish (yas) of vanilla frosting spiked with everyone’s favourite chocolate spread, Nutella. You are extremely welcome.

For more indulgent baking inspiration, check out our chocolate cake recipe.



Makes 10

200g ground hazelnuts

75g ground almonds

¾ tsp gluten-free baking powder

200g unsalted butter, softened

200g caster sugar

4 medium eggs, lightly beaten

For the hazelnut buttercream:

175g unsalted butter, softened

90g full fat cream cheese

175g icing sugar (some icing sugar contains wheat starch, so check the packet)

50g whole skinned hazelnuts, toasted (or chocolate sprinkles)



Some ground hazelnuts are pre-toasted. Alternatively, heat the oven to 180C/Gas Mark 4 and spread the hazelnuts out on a lined baking tray with baking parchment. Toast in the oven for 5-7 minutes, until light brown. Leave to cook, then mix with the almonds and baking powder.

Reduce the oven temperature to 165C/Gas Mark 3. Line a muffin tin with 10 paper cupcake cases (for a more even bake, leave the 2 central holes clear).

Using an electric mixer, cream the butter and sugar together for 2-3 minutes, until light and fluffy. Gradually beat in the eggs, alternating them with a couple of tablespoons of the ground nuts and scraping down the side of the bowl regularly. Once all the egg has been added, fold in the rest of the nuts.

Divide the mixture between the cupcake cases and bake for about 25 minutes, until a skewer inserted in the centre comes out clean. These cupcakes do not rise as much as wheat-based ones. Remove from the oven and leave to cool completely.

To make the hazelnut buttercream, use an electric mixer to beat the butter, Nutella and cream cheese together until smooth. Reduce the speed, sift in the icing sugar and beat for a further minute or two, until light and fluffy.

Using a piping bag fitted with a 5cm nozzle, pipe a succession of small swirls and crescents on top of each cupcake to form a mound, then sprinkle with the hazelnuts or chocolate sprinkles.

Make sure to tag us in your photos on social media with #MeAndMyCake if you give our cupcake recipe a go!

For more inspiration, including this chocolate cake recipe, check out our blog.

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chocolate cake recipe
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wheat free