Brunch Cupcakes Recipe

Name: Brunch Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 ¼ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon cinnamon; ⅓ cup ground roasted hazelnuts; ¼ cup sugar; 1 grated orange, rind of; ⅓ cup butter, melted; ½ cup milk; 2 eggs, beaten; 1 dessert apple (peeled, cored and grated); 3 tablespoons fresh orange juice; ½ cup coarsely chopped toasted hazelnuts

Servings: persons

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
⅓ cup ground roasted hazelnuts
¼ cup sugar
1 grated orange, rind of
⅓ cup butter, melted
½ cup milk
2 eggs, beaten
1 dessert apple (peeled, cored and grated)
3 tablespoons fresh orange juice
½ cup coarsely chopped toasted hazelnuts

1
Sift flour, baking powder and cinnamon together in large bowl.
2
Stir in hazelnuts (reserving a few for garnish) and sugar.
3
Mix orange peel, butter, milk and eggs in separate bowl.
4
Stir the apple into the flour mixture.
5
Gently stir the egg mixture and orange juice into the flour mixture.
6
Spoon batter into muffin pan that has been lined with baking cups.
7
Top each baking cup of batter with a few hazelnuts for garnish.
8
Bake at 400 for 15 minutes or until well-risen and golden.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, ⅓ cup ground roasted hazelnuts, and more.

Yes, Brunch Cupcakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brunch Cupcakes

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