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3.5 from 2 votes

Hazelnut Cupcakes with Autumn Spice Buttercream {Low Sugar, Grain-Free}

Hazelnut and coconut flour cupcakes with an autumn inspired spiced "buttercream." These cupcakes are healthy! -- Gluten and grain free, low in sugar, and surprisingly high in protein!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 7 cupcakes
Calories: 314kcal


Hazelnut Cupcakes

  • 1/2 cup hazelnuts (plus a few extra)
  • 3 tablespoons coconut flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 4 eggs
  • 1/4 cup +1 tablespoon coconut oil
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract (or hazelnut)

Autumn Spice Buttercream

  • 8- ounce package greek yogurt cream cheese (or low fat cream cheese) - room temperature
  • 2 tablespoons salted butter room temperature
  • 2 tablespoons honey
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg (or ground nutmeg)
  • hazelnuts (optional, for topping)
  • crystalized ginger (optional, for topping)


  • Preheat oven to 300º f.
  • On a cookie sheet, bake hazelnuts for 14 minutes.
  • Let the hazelnuts cool for a couple of minutes, then rub them in a linen towel to remove the skins. If some of the skins are stubborn and don't come off, set them aside. You won't need a full ½ cup to yield ½ cup of hazelnut flour.
  • Increase oven temperature to 350º f.
  • Once the hazelnuts have cooled, put the peeled hazelnuts in a blender. Process for 1-2 minutes, being careful not to over process and create hazelnut butter. Remove any larger chunks (my blender processed a pretty smooth batter, with no larger pieces).
  • Measure out ½ cup of hazelnut four, and add to a mixing bowl with coconut flour, baking soda, and salt.
  • In a smaller bowl, mix together eggs, coconut oil, honey, and flavorings. Mix together well.
  • Add the wet ingredients to the dry. Mix until the lumps of coconut flour have been broken up. After a minute or two, the coconut flour will absorb the liquid, and the batter will become a thicker consistency.
  • Line a muffin tin with cupcake papers. Fill the papers about ¾ of the way full. Over filling will lead to really puffy tops.
  • Bake cupcakes for 20 minutes at 350º f.
  • Meanwhile, add all frosting ingredients to a food processor bowl. Make sure the butter and cream cheese have warmed to room temperature, or they won't blend together well.
  • Process for 1-2 minutes, until ingredients are mixed well.
  • Frost cooled cupcakes with "buttercream," and top with additional hazelnuts or chunks of crystalized ginger.


Calories: 314kcal | Carbohydrates: 19g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 285mg | Potassium: 179mg | Fiber: 2g | Sugar: 15g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg