Ok, first of all, this cake batter is the bomb. Fluffy, moist and super delicious. It is originally a vanilla cake recipe (my go to vanilla cake recipe, to be exact), and I tweaked it to make these Honey Hazelnut Cupcakes with Milk Chocolate Frosting by replacing some sugar with honey and adding some hazelnut flour. Second, this cream cheese frosting is fabulous! Milky chocolate flavor with the taste of delicious fresh cream cheese. And, hazelnut plus milk chocolate is unbeatable anyway, am I right?
Anytime I bake or frost with cream cheese I use Challenge Cream Cheese. I just love the taste and the fact that Challenge Cream Cheese products only use the freshest real milk, cream, and natural ingredients. No growth hormones, added flavors, dyes or artificial preservatives! Challenge is a cooperative of California family-owned dairies founded more than 100 years ago. Their products are sold nationally, and you can find retailers near you here.
Head over to Challenge Butter’s Community blog to check out the recipe!
Disclaimer: I’m proud to be a Challenge Butter Ambassador. I was compensated for this post by Challenge Butter. All thoughts and opinions are my own. Thank you for supporting the brands that make Sugary & Buttery possible.