Strawberry and Nutella Cupcakes Recipe

The sweet indulgence of strawberries and Nutella come together in a decadent cupcake that's perfect for any special occasion or just because. These cupcakes offer a perfect balance of flavors with the rich, chocolatey hazelnut spread and the light, sweet tartness of the strawberries. The luscious buttercream frosting, featuring a unique swirl of Nutella and strawberry, adds another layer of delicious complexity. This recipe is sure to satisfy your sweet tooth and impress your guests.

Photos of Strawberry and Nutella Cupcakes Recipe

Most of the ingredients for the strawberry and Nutella cupcakes are pantry staples like flour, sugar, and baking powder. The key ingredients that may not be readily available at home are Nutella, a chocolate hazelnut spread, and freeze-dried strawberries. Nutella can be found in the spreads or international food aisle of most supermarkets. Freeze-dried strawberries are typically located in the dried fruit section. Take note of these ingredients when planning your shopping trip.

Ingredients for Strawberry and Nutella Cupcakes

Cake flour: This type of flour is finely milled and lightly bleached, making it perfect for creating tender and light cupcakes.

Baking powder and baking soda: These are both leavening agents that help the cupcakes rise.

Unsalted butter: This is used for both the cupcake batter and the frosting. Using unsalted allows you to control the amount of salt in the recipe.

Granulated sugar: This provides sweetness to the cupcakes.

Egg whites: These provide structure to the cupcakes without adding too much moisture.

Sour cream: This adds moisture and a bit of tanginess to offset the sweetness of the cupcakes.

Whole milk: This adds moisture to the cupcakes.

Nutella: This chocolate-hazelnut spread is used as a filling and in the frosting.

Freeze-dried strawberries: These are ground into a powder and mixed into the frosting for a burst of strawberry flavor.

Confectioners' sugar: This is used to sweeten and thicken the frosting.

Heavy cream: This is used to help create a smooth, creamy frosting.

Vanilla extract: This enhances the flavors of the other ingredients.

Salt: This enhances the flavors of the other ingredients.

Chocolate heart candies: These are used for decoration.

One reader, Brewer Proctor says:

These strawberry and Nutella cupcakes are a delightful treat! The combination of the rich Nutella filling and the sweet strawberry buttercream is simply divine. The cupcakes turned out moist and flavorful, and the decorative heart candies added a lovely touch. I highly recommend trying out this recipe for a delicious and impressive dessert!

Brewer Proctor

Techniques Required for Making Strawberry and Nutella Cupcakes

How to prepare the cupcake batter: Mix the dry ingredients together and then beat the butter and sugar until smooth. Add in the egg whites, sour cream, and vanilla extract, followed by the dry ingredients and milk.

How to fill the cupcakes: Use a sharp knife to cut a hole in the center of the cooled cupcakes, creating a pocket. Fill each pocket with Nutella and then place the carved-out piece back on top.

How to make the nutella and strawberry swirl buttercream: Process the freeze-dried strawberries into a powdery crumb. Beat the butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Divide the buttercream in half and beat Nutella into one half and the strawberry dust into the other half. Fill a piping bag with alternating spoonfuls of the two frostings and pipe onto the cupcakes.

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!

Preparation: 35 minutes

Cooking: 22 minutes

Total: 57 minutes

Serves:

Ingredients

1¾cupscake flour,spoon and leveled
¾tspbaking powder
¼tspbaking soda
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupgranulated sugar
3large egg whites,room temperature
1½tsppure vanilla extract
½cupsour cream,or plain yogurt, room temperature
½cupwhole milk,room temperature
⅓cupNutella

For Nutella and Strawberry Swirl Buttercream:

1cupfreeze-dried strawberries
1½cupsunsalted butter,softened to room temperature
6cupsconfectioners’ sugar
⅓cupheavy cream,or milk
1tspvanilla extract
⅛tspsalt
⅓cupNutella
chocolate heart candies,or strawberries, optional, to garnish

Instructions

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!

Recipe Notes

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.

Nutrition

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

Technique Tip for Perfect Strawberry and Nutella Cupcakes

When filling the cupcakes with Nutella, it's important to not overfill them. Too much filling can cause the cupcakes to become soggy and lose their structure. A good rule of thumb is to fill the hole about ¾ of the way full. This will give you the perfect balance of cake and filling in each bite.

Time-Saving Tips for Making Strawberry and Nutella Cupcakes

Prepare the ingredients: Gather all the necessary ingredients and measure them out in advance to streamline the cooking process.

Use a food processor: Utilize a food processor to quickly process the freeze-dried strawberries into a powdery crumb for the buttercream.

Alternate frosting in piping bag: Fill the piping bag with alternating spoonfuls of nutella and strawberry frosting to create a beautiful swirl effect while saving time.

Use pre-made decorations: Consider using pre-made chocolate heart candies to save time on decorating the cupcakes.

Bake in batches: If you have multiple muffin pans, bake the cupcakes in batches to save time and maximize oven space.

Chill the cupcakes: Place the cupcakes in the refrigerator to quickly set the frosting and filling, saving time before serving.

Substitute Ingredients For Strawberry and Nutella Cupcakes Recipe

cake flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for cake flour by removing 2 tablespoons of flour for every 1 cup of cake flour to achieve a similar texture in the cupcakes.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to unsalted butter, providing a subtle coconut flavor to the cupcakes.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener instead of granulated sugar, adding a unique flavor and moisture to the cupcakes.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to form stiff peaks similar to egg whites, making it a suitable vegan substitute.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, providing a similar tangy flavor and moisture to the cupcakes.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk, adding a subtle nutty flavor to the cupcakes.
nutella - Substitute with chocolate hazelnut spread: Chocolate hazelnut spread can be used as an alternative to Nutella, providing a similar rich and creamy flavor to the cupcakes.
freeze-dried strawberries - Substitute with fresh strawberries: Fresh strawberries can be used instead of freeze-dried strawberries, providing a juicy and vibrant flavor to the cupcakes.
unsalted butter - Substitute with vegan butter: Vegan butter can be used as a dairy-free alternative to unsalted butter, providing a similar texture and flavor to the buttercream.
confectioners' sugar - Substitute with maple sugar: Maple sugar can be used as a natural alternative to confectioners' sugar, adding a subtle maple flavor to the buttercream.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, providing a rich and creamy texture to the buttercream.
nutella - Substitute with almond butter: Almond butter can be used as a healthier alternative to Nutella, providing a nutty and creamy flavor to the buttercream.

Presentation Ideas for Strawberry and Nutella Cupcakes

Elevate the cupcake: Place the filled and frosted cupcake on a decorative plate or cake stand to showcase its beauty and craftsmanship.
Garnish with fresh strawberries: Add a pop of color and freshness by garnishing the cupcakes with freshly sliced strawberries, enhancing the visual appeal and providing a delightful contrast to the rich flavors.
Incorporate edible gold leaf accents: For a touch of luxury, delicately place edible gold leaf accents on the cupcakes, adding a sophisticated and elegant element to the presentation.
Arrange in a circular pattern: Create a visually appealing display by arranging the cupcakes in a circular pattern on a serving platter, allowing each cupcake to stand out while contributing to an overall cohesive presentation.
Use a combination of cupcake liners: Incorporate a mix of decorative cupcake liners to add visual interest and elevate the presentation, showcasing attention to detail and creativity in the plating.
Add a dusting of powdered sugar: Lightly dust the cupcakes with a fine layer of powdered sugar to create a beautiful and delicate finishing touch, adding a touch of elegance to the presentation.
Serve on individual dessert plates: Present each cupcake on an individual dessert plate, accompanied by a drizzle of chocolate sauce or a dollop of whipped cream for an elevated and refined dessert experience.
Create a decorative centerpiece: Arrange the cupcakes on a tiered dessert stand, incorporating floral elements or decorative accents to create a stunning centerpiece that captures attention and enhances the overall presentation.

Essential Tools for Making Strawberry and Nutella Cupcakes

Oven: Used for baking the cupcakes at a specific temperature.
Muffin pan: Used to hold the cupcake liners and batter while baking.
Cupcake liners: Used to line the muffin pan and hold the cupcake batter.
Handheld or stand mixer: Used to mix the cupcake batter and frosting.
Whisk attachment: Used with the mixer to beat the butter and sugar together.
Rubber spatula: Used to scrape down the sides and bottom of the mixing bowl.
Sharp knife: Used to carve out a hole in the center of the cupcakes for filling.
Blender or food processor: Used to process the freeze-dried strawberries into a powdery crumb.
Piping bag with a piping tip: Used to pipe the frosting onto the cupcakes.
Decorative heart candies: Used to decorate the frosted cupcakes.

Storing and Freezing Strawberry and Nutella Cupcakes

Allow the cupcakes to cool completely before storing or freezing.
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a hot and humid environment, store them in the refrigerator for up to 5 days.
To freeze the cupcakes, place them in a freezer-safe container or zip-top bag. Freeze for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and bring to room temperature before serving.
If you plan to freeze the cupcakes, it's best to freeze them unfrosted. Frost the cupcakes after thawing and before serving for the best texture and appearance.
If you have leftover buttercream frosting, store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw frozen frosting overnight in the refrigerator, then bring it to room temperature and beat it with a mixer until smooth before using.

How To Reheat Leftover Cupcakes

To reheat leftover strawberry and nutella cupcakes, first let them come to room temperature for about 15-20 minutes before reheating. This will ensure even heating throughout the cupcake.
Preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet lined with parchment paper or a silicone mat, leaving some space between each one.
Cover the cupcakes loosely with aluminum foil to prevent the frosting from melting or burning. The foil will also help retain moisture, preventing the cupcakes from drying out during reheating.
Place the baking sheet with the covered cupcakes in the preheated oven and heat for 5-7 minutes, or until they are warmed through. The exact time may vary depending on the size of your cupcakes and the power of your oven.
Alternatively, you can use a microwave to reheat the cupcakes. Place one or two cupcakes on a microwave-safe plate and heat on medium power (50%) for 15-20 seconds. Check the cupcakes and continue heating in 5-10 second intervals until they reach the desired temperature. Be careful not to overheat, as this can cause the frosting to melt and the cupcake to become rubbery.
If you have a toaster oven, you can also use it to reheat the cupcakes. Preheat the toaster oven to 325°F (165°C) and place the cupcakes on the wire rack. Heat for 3-5 minutes, or until warmed through.
Once reheated, let the cupcakes cool for a minute or two before serving. This will allow the frosting to set slightly and prevent it from melting off the cupcake.
If the nutella or strawberry frosting appears slightly melted or soft after reheating, you can place the cupcakes in the refrigerator for 5-10 minutes to help the frosting firm up before serving.

Random Fact About Strawberry and Nutella Cupcakes

The Nutella and Strawberry Cupcakes recipe is a delightful combination of flavors that will surely satisfy your sweet tooth cravings.

Is Making Strawberry and Nutella Cupcakes at Home Cost-Effective?

The cost-effectiveness of this strawberry and Nutella cupcakes recipe largely depends on the availability and prices of ingredients in your area. While freeze-dried strawberries and Nutella can be pricier, the remaining ingredients are commonly found in households. Considering the yield and the joy these cupcakes bring, the approximate cost for a household of 4 people is around $15-$20. The overall verdict rating for this recipe is a solid 9. The delightful combination of strawberries and Nutella creates a decadent treat that's worth the occasional splurge.

Are Strawberry and Nutella Cupcakes Healthy or Unhealthy?

The strawberry and Nutella cupcake recipe, while undeniably delicious, is not particularly healthy. The main ingredients that contribute to its unhealthy status are:

Refined flour (cake flour) which is low in fiber and nutrients
High amounts of sugar from granulated sugar and confectioners' sugar
Significant amounts of saturated fat from butter and heavy cream
Processed ingredients like Nutella, which contains added sugars and oils

However, there are a few redeeming qualities, such as the use of fresh strawberries and the inclusion of some protein from the egg whites.

To make this recipe healthier, consider the following modifications:

Replace some or all of the cake flour with whole wheat pastry flour or almond flour for added fiber and nutrients
Reduce the amount of sugar in the batter and frosting, or use natural sweeteners like honey or maple syrup
Swap out some of the butter for healthier fats like coconut oil or Greek yogurt
Use dark chocolate instead of Nutella for a less processed option with potential health benefits
Incorporate more fresh strawberries into the batter or as a topping for added fiber and vitamins

Keep in mind that even with these changes, cupcakes should still be enjoyed in moderation as an occasional treat rather than a regular part of a balanced diet.

Editor's Thoughts on This Delightful Cupcake Recipe

The combination of strawberry and Nutella in these cupcakes creates a delightful and indulgent flavor profile. The addition of sour cream and whole milk ensures a moist and tender crumb, while the Nutella filling adds a rich and creamy surprise. The nutella and strawberry swirl buttercream not only provides a beautiful visual appeal but also offers a perfect balance of sweetness and fruity tang. The use of freeze-dried strawberries adds a concentrated burst of flavor. Overall, this recipe is a wonderful fusion of classic flavors with a modern twist, making it a delightful treat for any occasion.

Enhance Your Strawberry and Nutella Cupcakes Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Drizzle the asparagus with olive oil and sprinkle with salt and pepper before grilling. Once cooked, finish with a sprinkle of lemon zest for a burst of freshness.

Bacon-Wrapped Dates: Wrap each date with a piece of bacon and secure with a toothpick before baking until crispy. The sweet and savory combination is sure to be a hit!

Roasted Brussels Sprouts with Balsamic Glaze: Toss the brussels sprouts in olive oil, salt, and pepper before roasting. Drizzle with a balsamic glaze before serving for a sweet and tangy finish.

Alternative Recipes Similar to Strawberry and Nutella Cupcakes

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of ripe tomatoes, fresh basil, and creamy texture will leave you wanting more.

Garlic Parmesan Roasted Vegetables: These garlic parmesan roasted vegetables are a delicious and healthy side dish that is easy to make. The combination of roasted vegetables with garlic and parmesan creates a flavorful and satisfying dish.

Honey Mustard Glazed Salmon: This honey mustard glazed salmon is a simple and flavorful dish that is perfect for a quick and healthy dinner. The combination of sweet honey and tangy mustard creates a delicious glaze for the salmon.

Appetizers and Main Courses to Serve with Strawberry and Nutella Cupcakes

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy zucchini fritters for a light and tasty appetizer. Serve with a side of creamy dipping sauce for a perfect combination of flavors and textures.

Main Courses:

Chicken Alfredo: Creamy and indulgent, this dish features tender chicken and al dente pasta smothered in a rich, garlicky Alfredo sauce. Pair with a side of garlic bread for a comforting and satisfying meal.

Beef Stir Fry: A flavorful and colorful dish, this stir fry combines tender strips of beef with a variety of fresh vegetables, all tossed in a savory and slightly sweet sauce. Serve over a bed of steamed rice for a delicious and balanced meal.

Why trust this Strawberry and Nutella Cupcakes Recipe:

This recipe offers a delightful combination of fresh strawberries and rich Nutella, creating a harmonious blend of flavors. The use of freeze-dried strawberries ensures a natural and intense fruit flavor, while the addition of sour cream and whole milk guarantees moist and tender cupcakes. The incorporation of nutella in both the filling and the buttercream frosting promises a decadent and indulgent experience. With meticulous steps and precise measurements, this recipe is a testament to the expertise and passion of its creator, ensuring a delightful and satisfying outcome for all who indulge.

Want to discuss this Strawberry and Nutella Cupcakes Recipe further? Head over to the Baking and Desserts section of our forum and share your thoughts, tips, and experiences with fellow baking enthusiasts!

FAQ:

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour instead of cake flour. However, the texture of the cupcakes may be slightly denser with all-purpose flour.

Can I use frozen strawberries instead of freeze-dried strawberries for the buttercream?

Using frozen strawberries will change the texture and consistency of the buttercream. It's best to use freeze-dried strawberries for the desired flavor and texture.

Can I make the cupcakes in advance and frost them later?

Yes, you can make the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days. Frost them with the buttercream when you are ready to serve.

Can I substitute the nutella with another spread?

You can substitute nutella with another chocolate-hazelnut spread, but it may alter the flavor slightly. Alternatively, you can use a chocolate spread for a similar taste.

Can I omit the sour cream in the cupcake batter?

The sour cream adds moisture and richness to the cupcakes. If you don't have sour cream, you can substitute it with an equal amount of plain yogurt for a similar effect.