Vanilla Cupcakes With Hazelnut Frosting

Cupcakes are just one of those foods you can’t go wrong with. I mean, seriously, have you ever heard of someone disliking them or there being leftovers when you bring them to a party? Trust me, I’d know. I was always the “baking girl” in high school and am pretty well-versed on the dynamics of giving giant groups of people food. It got to the point where, on days where I didn’t have anything from my oven, all my classmates would ask me what was wrong. I was definitely the stress baker and can remember many long nights of studying where I would whip up a super quick batch of chocolate chip cookies to take a break from my biology course. Those were the days! Looking back, it probably wasn’t wise on my brain to spend 30 extra minutes at 2am mixing up some cookies (albeit they were darn tasty) when I had to be at school at 7 in the morning that day. Good memories, though, are priceless!

Anyways, this last Saturday was my boyfriend’s birthday and I decided to whip up a double batch of cupcakes to serve to all his friends at a party I hosted for him. I knew that they would be doubly appreciated due to the hunger that drunken shenanigans bring on. Saturday nights in college means lots of extra grateful taste-testers! I made a batch of my Decadent S’mores Cupcakes (and if you haven’t made them yet, head over! As one reader who baked them up said, “These are a game changer!”) and these incredibly delicious Vanilla Cupcakes with Hazelnut Frosting. Within a mere 3 minutes, all the cupcakes were snatched up and empty cupcake wrappers lined the table. If that’s not a huge success, I don’t know what is!

The main core of this recipe is a light and fluffy vanilla cupcake base and is so simple that you really can’t go wrong. It is slightly modified from this recipe, though I take the lazy route and mix all my ingredients together after the wet ingredients are combined. I know you’re usually supposed to mix them separately, but let’s have some #realtalk here. I’m a guilty culprit of throwing a lot of my ingredients together when I want something sweet! I know most of us don’t, and for this recipe, that’s perfectly fine! In my opinion, the cupcake base is just a vessel for the mainshow: the frosting! And when I mean frosting, I mean mountains of it piled up in gorgeous swirls and garnished with beautiful, plump berries and vibrant mint leaves. Doesn’t sound too shabby, right? This hazelnut frosting is delectably and has a light-as-air texture to it. It’s made with all the good things in the world (butter, powdered sugar, and hazelnut coffee creamer), so you really can’t go wrong with it! To get that gorgeous swirled design, all you need is a piping bag and a tip in the shape that you want. I know it sounds like something that’s hard to find, but I was able to get a frosting bag in the baking section of my local grocery store. It was only a few bucks, but it always helps me get a more polished and pretty look to my baked goods. Afterall, you eat with your eyes first. And who wouldn’t want to chomp on this?

This is the perfect classic vanilla cupcake recipe and will be a guaranteed hit with all of your party guest. Or, if you’re like me, it’s equally as acceptable to make a batch just for yourself on a Friday night in. No judgement here!
Vanilla Cupcakes with Hazelnut Frosting

  • 1¼ cup white flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • ½ cup olive oil
  • ½ cup buttermilk
  • 1 cup butter
  • 3 cups powdered sugar
  • ½ tsp vanilla extract
  • 1 tbsp hazelnut coffee creamer
  • optional: fresh berries and mint leaves
  1. Preheat oven to 350 degrees.
  2. In a stand mixer or by hand, mix together the eggs, sugar, vanilla extract, olive oil, and buttermilk till smooth. Add in the flour, baking powder, baking soda, and salt.
  3. Fill 12 cupcake liners ¾ of the way full and bake for 12 minutes or until a toothpick comes out clean. Let cool!
  4. While the cupcakes are baking, use a mixer to cream the butter. Add in the powdered sugar until fluffy, then beat in the vanilla extract and creamer.
  5. Fill a piping bag with frosting and frost the cooled cupcakes. Garnish with fresh berries and mint leaves!