Nutella Frosted Cupcakes
Fluffy. Moist. Whimsical. These Nutella frosted vanilla cupcakes are simple, delicious and perfect for any celebration!
These cupcakes are wonderful on their own and can easily be taken up a notch with sprinkles, a caramel drizzle, or chocolate garnish!
Let’s make some Nutella Frosted cupcakes!
Moist Vanilla Cupcakes
Start by preheating your oven to 350F. Line cupcake tins.
In a medium sized bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a large bowl or the bowl of an electric stand mixer, cream softened butter with sugar. Continue to beat at medium-high speed for an additional 3 minutes, until light and fluffy.
Add eggs, one at a time, into the mixture making sure to incorporate well after each addition.
Lower mixer speed to low and incorporate 1/3 of the dry (flour) mixture into the wet (butter/sugar/egg) mixture. Continue to alternate with the buttermilk mixture, finishing with the last 1/3 of dry mixture. (this will look like 3 dry mixture additions and 2 wet mixture additions)
Scoop batter into lined cupcake tins. Fill each cupcake liner 2/3 full.
Bake at 350F for 20-24 minutes or until a toothpick inserted into the centre comes out clean. (this varies from oven to oven).
Fluffy Nutella Frosting
In the bowl of an electric stand mixer, beat together butter and powdered sugar gradually on low until incorporated.
Add nutella and increase speed to medium-high. Continue to beat for another 3 minutes.
Stop mixer and add the vanilla extract and salt. Continue to mix on medium-high speed for another 2 minutes.
Add whipping cream, 1 tbsp at a time, until desired consistency is reached. Continue to beat mixture for another minute or until frosting lightens in colour.
Frost cupcakes and decorate with sprinkles!
Enjoy!
Nutella Frosted Cupcakes
Equipment
- Medium Bowl
- large bowl
- Electric Mixer or Stand Mixer
Ingredients
- 1 2/3 cup All-purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter softened (room temperature)
- 1 cup Sugar granulated
- 2 Eggs large, room temperature
- 2 tsp Vanilla extract
- 2/3 cup Buttermilk or Whole Milk room temperature
Nutella Frosting
- 3/4 cup Unsalted Butter room temperature
- 2 cup Sugar powdered
- 2/3 cup Nutella
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 2-3 tbsp Heavy Cream until desired consistency achieved
Instructions
Moist Vanilla Cupcakes
- Preheat oven to 350F. Line a 12-cupcake pan.
- In a medium bowl, combine flour, baking powder and salt. Whisk to aerate mixture.
- In the bowl of an electric stand mixer, beat butter and sugar starting on medium speed. Beat for another 2-3 minutes on high. Scrape sides of bowl.
- Add eggs one at a time, beating well after each addition. Add 1 tsp of vanilla. Continue to mix until mixture is incorporated.
- Add the flour mixture in thirds to the mixture alternating with the milk. Scrape down the bowl following each addition.
- Once mixture is evenly incorporated, scoop batter to fill 2/3 of the cupcake liners.
- Bake at 350 for 22-24 minutes or until a toothpick inserted into the centre comes out clean.
Fluffy Nutella Frosting
- Beat softened butter with powdered sugar on low speed. Increase speed to high until creamy consistency achieved and mixture is pale. Scrape down bowl.
- Add Nutella to the mixture. Beat for 2-3 minutes.
- Add Vanilla to mixture. Beat until incorporated.
- Add salt and heavy cream until desired consistency achieved.
Assembly
- Pipe frosting onto cupcakes with your favourite piping tip!
- Add sprinkles! 🙂
Notes
- For optimal results, please make sure all ingredients are at room temperature (RT)!
- All-purpose flour can be substituted with cake flour 1:1 if desired
- Buttermilk can be substituted with regular milk + 2 tsp lemon juice or 1/2 milk:1/2 yogurt
- These cupcakes last 3 days at RT, in a sealed container to preserve moistness, and can be frozen for up to 1 month
- When freezing cakes/cupcakes make sure to individually, double-wrap them in cling film or use a sealed freezer bag
