Hazelnut Rose Petal Cupcakes

Hazelnut Rose Petal Cupcakes combine the rich nuttiness of hazelnuts with the delicate floral aroma of roses. These moist, nutty cupcakes are topped with a creamy rose-infused frosting and finished with a sprinkle of crushed hazelnuts for an elegant and unique dessert.

Perfect for weddings, bridal showers, or any sophisticated gathering, these cupcakes are sure to impress.

Why You’ll Love This Recipe

1. Rich and Nutty: Hazelnuts add a delightful depth of flavor.
2. Floral and Elegant: Rose-infused frosting brings a sophisticated touch.
3. Moist and Tender: A perfectly soft cupcake base.
4. Perfect for Celebrations: Ideal for special occasions and tea parties.
5. Customizable: Adjust the floral and nutty flavors to suit your taste.

What to Serve with Hazelnut Rose Petal Cupcakes

1. Herbal Tea: Chamomile or rose tea enhances the floral notes.
2. Sparkling Wine or Rosé: Adds a touch of elegance to your event.
3. Fresh Berries: Serve alongside raspberries or strawberries for a fruity balance.
4. Whipped Cream: Light and airy, it complements the nutty and floral flavors.
5. Dark Chocolate: A few squares of chocolate pair beautifully with hazelnuts and roses.

Yield: 12 cupcakes

Hazelnut Rose Petal Cupcakes

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Nutty hazelnut cupcakes topped with rose-infused frosting and crushed hazelnuts for an elegant and flavorful treat.

Prep Time 25 minutes

Cook Time 18 minutes

Total Time 43 minutes

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup ground hazelnuts (or hazelnut flour)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Rose-Infused Frosting:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon rose water (adjust to taste)
• Optional: a drop of pink food coloring

For the Garnish:

• 2 tablespoons crushed hazelnuts
• Edible rose petals

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
8. In a large bowl, beat the butter and cream cheese until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, until the frosting is fluffy.
10. Stir in the rose water and food coloring, if desired. Adjust the rose water to taste.
11. Pipe or spread the frosting onto the cooled cupcakes. Garnish with crushed hazelnuts and edible rose petals for an elegant finish.

Notes

1. Storage: Store in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving.
2. Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
3. Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version.
4. Vegan Option: Use plant-based butter, cream cheese, and milk substitutes.
5. Extra Flavor: Add a tablespoon of honey to the frosting for a sweet floral touch.

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Frequently Asked Questions

Wrapping it up

Hazelnut Rose Petal Cupcakes are a sophisticated dessert that perfectly blends nutty richness with delicate floral flavors.

With their soft texture, creamy frosting, and elegant garnishes, these cupcakes are sure to delight.

Try this recipe today and enjoy a dessert that’s as beautiful as it is delicious!