Nutella Frosted Cupcakes
Fluffy. Moist. Whimsical. These Nutella frosted vanilla cupcakes are simple, delicious and perfect for any celebration!
Prep Time 15 minutes mins
Cook Time 24 minutes mins
Cooling and Assembly 21 minutes mins
Total Time 1 hour hr
Course Dessert, Snack
Cuisine American
- 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
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.
Sofia’s Tips:
- 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
Keyword cupcake, nutella, nutella frosting, vanilla