These Strawberry Nutella Cupcakes are made with a soft, fluffy Nutella cupcake topped with more Nutella and a fresh strawberry frosting! The flavors are wonderful together and great for summer! A new cupcake recipe by our contributor, Lindsay Conchar.
So my mom has been visiting for the past week and it’s been really nice having her. I’ve had a lot going on and it’s been super busy, so she’s been helping with fixing dinner, laundry and cleaning up the seemingly never ending pile of dishes that follows me wherever I go.
None of those are fun sounding jobs, but unlike me she actually likes doing those things. I feel like she basically follows me around with a sponge. If Mr. Clean had a Mrs. Clean, it’d be my mom. Nobody keeps a house more clean than she does. We are actually perfect together because I make a mess and she loves to clean it. 😉
We are also perfect together because we both share a sweet tooth. While visiting she has been able to taste all the baking. We make a mean dessert-eating machine, though we do have to pace ourselves and still give most away. However, we both devoured more of these cupcakes than we’d intended too. They are SO good!
Nutella and strawberry has long been a favorite combination of mine. The smooth chocolate hazelnut spread with the fresh pop of berries is just too good. So naturally I thought the combination would make a fabulous cupcake.
The cupcake itself is so moist and soft that it nearly melts in your mouth. It’s flavored with half a cup of Nutella in the cupcake and then with a little more Nutella spread on top of the baked cupcake. The extra bit on top makes it just perfect!
The cupcake is topped with a strawberry frosting made with a strawberry reduction. Just cook some strawberry puree over medium heat until reduced it in half and you have your reduction. It ends up thicker and has a stronger strawberry flavor. It’s ideal for a strawberry frosting so that you get enough strawberry flavor without thinning out the frosting too much.
The final cupcake is perfect! Just enough Nutella and strawberry flavor so that you definitely taste them both, but they don’t overpower each other. I’m in love!
Strawberry Nutella Cupcakes
Strawberry Nutella Cupcakes made with a soft, fluffy Nutella cupcake topped with more Nutella and a fresh strawberry frosting!
- Yield: 16 - 18 Cupcakes
- Category: ✽ ✽ ✽
Ingredients
For the Nutella Cupcakes:
- ½ cup sugar
- ¼ cup unsalted butter, room temperature
- ½ cup Nutella Hazelnut Spread
- ¼ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large egg whites, room temperature
- 1 ¼ cups (163g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons milk, room temperature
- Additional Nutella, for topping
For the Strawberry Frosting:
- ½ cup strawberry puree
- ¾ cup unsalted butter, room temperature
- ½ cup shortening (or additional butter)
- 5 cups powdered sugar
- Pinch of salt
- Strawberries, for topping
Instructions
- Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Beat the sugar, butter and Nutella until lighter in color and fluffy, about 3-4 minutes.
- Add the sour cream and vanilla extract and mix until well combined.
- Add the egg whites in two batches, mixing until well combined.
- Combine dry ingredients in a medium bowl.
- 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.
- 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.
- Remove cupcakes from oven and allow to cool for 2 minutes, then remove to cooling rack to finish cooling.
Make the Frosting:
- 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.
- Combine the butter and shortening in a large mixer bowl and mix until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add a tablespoon of the cooled strawberry puree and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until smooth.
- Add another 2-3 tablespoons, as needed, to get the right consistency and flavor frosting, mixing until well combined and smooth.
- Add a pinch of salt, to taste.
- When the cupcakes are cooled completely, spread a thin layer of Nutella on top of each of them.
- Pipe the frosting onto the cupcakes using a closed star pastry tip, like an Ateco 844.
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Hello, your Strawberry Nutella Cupcakes Recipe is very excellent.
★★★★★
Hi there, this frosting looks amazing and i cant wait to try, can you tell me what is the shelf life please?
These were awful. I will say that the cake batter was out of this world, but once baked, lost all its flavor. Then combined with that frosting, I took two bites and threw it away. The combo is just a total fail. Huge waste of time and ingredients.
★
Please help me!!
i´ve tried the cupcake recipe twice and the both times the cupcakes looks amazing when i take them out of the oven. But after 2-3 minutes they start to shrink!
What am i doing wrong?
I’m sorry to hear that, Fadoua! There are a number of things that can cause a cupcake to shrink. Underbaking is one. Leaving the cupcakes in the pan too long to cool is another. Overmixing the batter. Oven temperature being off. Opening the oven door too often. Unfortunately without being in the kitchen with you, it’s hard to know the culprit. But hopefully our baking articles will help you troubleshoot your specific situation. https://thecakeblog.com/category/baking-tips
I made these cupcakes last weekend and they were absolutely delicious! Such a yummy combo with the creamy Nutella and fresh strawberry.
★★★★★
Made this yesterday and its the perfect summer cupcake (it’s summer here in New Zealand now). Love your recipes its always been a hit!
★★★★★
I want to make mini versions of these how long should I cook them for?
These were delicious! Made them for my daughter’s birthday and we really enjoyed them. The flavors are very balanced and fresh.
I would like to point out though that the instructions seem to miss a very important step, which might explain why some had difficulties: I beat my egg whites to peaks before folding them into the rest of the batter.
Also, I used 1kg of frozen strawberries and reduced them, after pureed, for many hours, until i had a bit less than 1/2 cup worth of it, and had a little less butter and consequently sugar in my frosting. The flavor was great but the color was a bit on the greyish side. We compensated by throwing some bright sprinkles in. Next time i might add some food coloring. Any other ideas to get that nice light pink color?
★★★★★