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Recipes

Hazelnut Carrot Cake Nest Cupcakes

Hazelnut Carrot Cake Nest Cupcakes

These adorable Hazelnut Carrot Cake Nest Cupcakes are moist and warmly spiced, studded with roasted BC hazelnuts and topped with a swirl of cream cheese frosting and a crunchy little “nest” made of toasted hazelnuts, cradling pastel mini eggs. They’re the perfect sweet treat for Easter brunch, dessert tables, or a fun baking project with the kids. Local, seasonal, and irresistibly cute — this is one recipe you’ll want to save and share.

Ingredients

Makes 12 cupcakes

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 1 cup finely grated carrot
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ¾ cup roasted BC hazelnuts, chopped
  • 1 tsp vanilla extract

For the Frosting:

  • 1 package (250g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups icing sugar
  • 1 tsp vanilla extract

For the Hazelnut Nests:

  • ½ cup pretzel sticks, lightly toasted
  • 2 cups of chocolate (melted)
  • Mini chocolate Easter eggs (for garnish)

Method

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

  3. In a separate bowl, beat the eggs, brown sugar, and white sugar until light and fluffy. Add the vegetable oil and vanilla extract and mix well.

  4. Stir in the grated carrot and chopped hazelnuts.

  5. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.

  6. Divide the batter evenly between the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.

  7. To make the frosting, beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla, beating until light and fluffy.

  8. For the nests, mix pretzel sticks with a bit of melted chocolate to form a loose cluster. Shape into small nest-like rounds set aside to harden, after chocolate sets, place on top of each frosted cupcake.

  9. Top each nest with 2–3 mini chocolate eggs and serve!

  1. Line a baking sheet with parchment paper.
  2. In separate bowls, melt the dark and milk chocolate (use a double boiler or microwave in 20-second intervals, stirring in between).
  3. Pour both melted chocolates onto the baking sheet. Use a spatula to gently swirl the two together into a marbled pattern.
  4. Immediately sprinkle the top with roasted hazelnuts, cranberries, pretzels, and candies.
  5. Lightly press the toppings into the chocolate to help them stick.
  6. Chill in the fridge for 30–45 minutes, or until completely set.
  7. Once hardened, break into rustic shards and store in an airtight container at room temperature or refrigerated.
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