Nutella Cupcakes with Strawberry Buttercream Frosting
These Nutella cupcakes are soft, moist, and simply scrumptious. They’re made even better paired with sweet strawberry buttercream frosting.
The combination of hazelnuts and chocolate flavor from the Nutella paired with the strawberry buttercream are truly next level.
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What you’ll love about this recipe:
- KID FRIENDLY – The delicious chocolate cupcake is a favorite for most children and this one is even better with a sweet strawberry frosting. The fun color makes a great addition to birthday parties or as a Valentine’s treat.
- SUPERB FLAVOR – The addition of Nutella really elevates these cupcakes and gives the standard chocolate cupcakes a run for it’s money!
- EASY – If you haven’t made homemade cupcakes, you’ll be surprised at how easy they are to make. You’ll love that they’re not super complicated and homemade is so much better!
Ingredients
Just a few basic ingredients to make these delicious cupcakes. Here’s what you’ll need:
Cupcakes
- salted butter
- granulated sugar
- eggs
- whole milk
- vanilla extract
- Nutella
- all-purpose flour
- cocoa powder
- baking powder
Strawberry buttercream frosting
- fresh strawberries
- granulated sugar
- powdered sugar
- salted butter
substitutions
Butter – If you only have unsalted butter, simply add a quarter teaspoon of salt to the cupcake batter after you cream the butter and sugar.
Instructions
In a large mixing bowl, use an electric hand mixer cream together the butter and granulated sugar until the butter is mostly incorporated with the sugar. There can be a few clumps of butter in the mixture.
I recommend using a hand mixer vs a stand mixer – this will give you better control over the batter. But if that’s all you have, it’ll work just fine. Be sure to use the paddle attachment for blending together the batter.
Add the eggs, milk, and vanilla. Mix again on medium- high speed until the eggs are combined with the creamed butter mixture. Add the Nutella and mix again for about 1 minute. Scrape the sides in order to incorporate the Nutella.
Add the baking powder, flour, and cocoa powder. Mix on low speed until the dry ingredients are fully incorporated into the cupcake batter and the mixture is nice and smooth.
Divide the batter among the cupcake liners and bake the cupcakes for 20 minutes.
While the cupcakes are baking, prepare the strawberry frosting.
Slice the strawberries in half and place them in a small saucepan with the granulated sugar over medium heat. Stir until the strawberries are a mushy consistency and then remove them from the heat to cool.
And once the strawberry mixture is cool, add them to a large bowl. Combine it with the powdered sugar and butter. Whisk together on medium-high speed with an electric hand mixer until smooth, creamy, and desired consistency is reached.
After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for about 5-10 minutes. Then move to a cooling rack until completely cool.
Allow the cupcakes to cool before frosting then frost as desired.
And serve & enjoy!
Tip: if you don’t have a piping bag for frosting the cupcakes, simply fill a ziplock bag and make a small cut to one of the corners.
Recipe tips
- You want to make sure the cupcakes are not hot to the touch before you frost them. If the cupcakes are too hot, then the buttercream frosting will slide right off the cupcakes and end up runny and creating a mess.
- These cupcakes are great at room temperature or warm. But really should to be cooled completely before frosting, so you can throw them in the fridge for a little bit if you want to really make sure they are cooled down
- I like to let the frosting sit in the fridge for about 10 minutes after I make it just to make sure the butter has not softened too much. This can help make the frosting process a little easier.
How do you store leftover cupcakes?
They can be enjoyed at room temperature for about a day or two. Store any leftover Nutella cupcakes in the fridge for up to 5 days in an airtight container.
Want more delicious desserts?
Here’s a few of our favorite yummy dessert recipes that we think you’ll love too!
FAQ (frequently asked questions)
Avoid over mixing the batter. And a good ratio of dry ingredients to wet ingredients will aid in a moist cupcake. Be sure to measure the ingredients properly to ensure your cupcakes will turn out moist.
Ensure that cupcakes are stored tightly in an airtight container. Allow them to cool at room temperature before storing. Store any leftover cupcakes in the fridge for up to 5 days in an airtight container.
Insert a toothpick to the center of the cupcake and if it comes out clean, they are done. You can also use a knife if you don’t have toothpicks handy. Find a thin blade and insert it into the center of the cupcake. And if the knife comes out clean, the cupcakes are done
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Nutella Cupcakes with Strawberry Buttercream
Ingredients
Cupcakes
- ¾ cup salted butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup Nutella
- 1 ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
Strawberry Buttercream
- 1 cup fresh strawberries
- 2 tablespoons granulated sugar
- 3 ½ cups powdered sugar
- 1 ½ cup salted butter
Instructions
- Preheat the oven to 350° Fahrenheit. Fill a cupcake pan with cupcake liners and set aside.
- In a large mixing bowl, use an electric hand mixer cream together the butter and granulated sugar until the butter is mostly incorporated with the sugar. There can be a few clumps of butter in the mixture.
- Add in the eggs, milk, and vanilla. Mix again on medium-high speed until the eggs are combined well with the creamed butter mixture. Add the Nutella and mix again for 1 minute in order to incorporate the Nutella.
- Add the baking powder, four, and cocoa powder. Mix on low speed, scraping the sides until the dry ingredients are fully incorporated into the cupcake batter and the mixture is nice and smooth.
- Divide the batter among the cupcake liners and bake the cupcakes for 20 minutes.
- While the cupcakes are baking, prepare your strawberry frosting. Slice the strawberries in half and place them in a small saucepan with the granulated sugar over medium heat. Stir until they are a mushy consistency and remove from the heat to cool.
- Once the strawberry mixture is cool, combine it with the powdered sugar and butter. Whisk on medium speed with an electric hand mixer until smooth and creamy.
- When the cupcakes are done, allow the cupcakes to cool in the muffin pan for about 5-10 minutes. All the cupcakes to cool completely before frosting, then frost as desired, serve, and enjoy!
Notes
- You want to make sure the cupcakes are not hot to the touch before you frost them. If the cupcakes are too hot, then the buttercream frosting will slide right off the cupcakes and end up a runny mess.
- These cupcakes are great room temperature or warm, so you can throw them in the fridge for a little bit if you want to really make sure they are cooled down.
- If you do not have salted butter, simply add a quarter teaspoon of salt to the cupcake batter after you cream the butter and sugar.
- I like to let the frosting sit in the fridge for about 10 minutes after I make it just to make sure the butter has not softened too much. This can help make the frosting process a little easier.
