How To Make Strawberry and Nutella Cupcakes
Make everyone fall in love at the first bite of these Strawberry and Nutella cupcakes, filled with the goodness of tart strawberries and chocolatey Nutella!
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a 2nd pan with 2 to 3 liners. Set aside.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the egg whites on high speed for about 2 minutes until combined. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk just until combined. Do not overmix.
Pour or spoon the batter into the liners. Fill only ⅔ full to avoid baking over the sides.
Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before filling and frosting.
Using a sharp knife, cut a circle or hole into the center of the cooled cupcakes to create a little pocket about 1-inch deep. The piece removed will be the shape of a cone.
Spoon Nutella inside each carved out cupcake. Slice off the pointy end of the “cone” piece removed so that it can fit on top of the filling. Place on top of the filling.
Nutella and Strawberry Swirl Buttercream:
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. There should be around ⅓ to ½ cup. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes.
Divide the buttercream in half. Beat ⅓ cup of Nutella into half and the strawberry dust into the other half.
If either frosting seems too thin for piping, add an extra 1 tablespoon of confectioners’ sugar. Add an extra 1 tablespoon of cream if the frosting seems too thick.
Fill a piping bag with a piping tip. Add a spoonful of the Nutella frosting, then a spoonful of the strawberry frosting, then continue alternating spoonfuls of frosting until the piping bag is filled.
Pipe the frosting onto the cupcakes, then decorate with heart candies and strawberries.
Serve and enjoy!
- If baking around 35 mini cupcakes, bake for about 11 to 13 minutes with the same oven temperature.
- Cover and store leftovers in the refrigerator for up to 5 days.
- Make-Ahead Instructions: The cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. the frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. The frosted or unfrosted cupcakes can be frozen for up to 2 to 3 months. Thaw overnight in the refrigerator.
- Calories: 679.18kcal
- Fat: 35.37g
- Saturated Fat: 23.34g
- Trans Fat: 0.99g
- Monounsaturated Fat: 8.39g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 90.01g
- Fiber: 1.78g
- Sugar: 74.29g
- Protein: 4.01g
- Cholesterol: 77.12mg
- Sodium: 128.73mg
- Calcium: 67.72mg
- Potassium: 168.15mg
- Iron: 2.19mg
- Vitamin A: 246.23µg
- Vitamin C: 6.06mg
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