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Strawberry Nutella Cupcakes

Strawberry Nutella Cupcakes with a soft, fluffy Nutella cupcake topped with more Nutella and a fresh strawberry frosting | by Lindsay Conchar for TheCakeBlog.com

5 from 1 reviews

Strawberry Nutella Cupcakes made with a soft, fluffy Nutella cupcake topped with more Nutella and a fresh strawberry frosting!

Ingredients

For the Nutella Cupcakes:

For the Strawberry Frosting:

Instructions

  1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Beat the sugar, butter and Nutella until lighter in color and fluffy, about 3-4 minutes.
  3. Add the sour cream and vanilla extract and mix until well combined.
  4. Add the egg whites in two batches, mixing until well combined.
  5. Combine dry ingredients in a medium bowl.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk to the batter and mix until well combined. Add remaining dry ingredients and mix until well combined.
  7. Fill cupcake liners only about halfway, or a bit less. Bake for 14-16 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from oven and allow to cool for 2 minutes, then remove to cooling rack to finish cooling.

Make the Frosting:

  1. Add the strawberry puree to a small saucepan and heat over medium heat for about 15-20 minutes, until reduced in half to about ¼ cup. Set in the fridge to cool completely.
  2. Combine the butter and shortening in a large mixer bowl and mix until smooth.
  3. Add about half of the powdered sugar and mix until smooth.
  4. Add a tablespoon of the cooled strawberry puree and mix until well combined and smooth.
  5. Add the remaining powdered sugar and mix until smooth.
  6. Add another 2-3 tablespoons, as needed, to get the right consistency and flavor frosting, mixing until well combined and smooth.
  7. Add a pinch of salt, to taste.
  8. When the cupcakes are cooled completely, spread a thin layer of Nutella on top of each of them.
  9. Pipe the frosting onto the cupcakes using a closed star pastry tip, like an Ateco 844.
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