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4.90 from 19 votes

Ultimate Nutella Cupcakes

Rich chocolate cupcakes topped a creamy dreamy Nutella buttercream. If you like Nutella you'll love these cupcakes!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings 12 Cupcakes
Calories 690kcal
Author Krystle Smith

Ingredients

For the Easy Nutella Cupcakes

  • 1 ⅔ Cups All Purpose Flour
  • 1 Cup Granulated Sugar
  • ¼ Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • ¾ Cup Butter Softened
  • ½ Cup Nutella
  • 3 Egg Whites
  • 2 Teaspoons Vanilla Extract
  • ½ Cup Sour Cream
  • ½ Cup Whole Milk
  • Pinch of Salt To Taste

For the Nutella Buttercream

  • 1 Cup Butter Softened
  • 4 Cups Powdered Sugar
  • ½ Cup Nutella
  • 2 Tablespoons Whole Milk
  • 2 Teaspoons Vanilla extract
  • Salt To Taste
  • Additional Nutella and Strawberries If Desired To Garnish

Instructions

For the Cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
  • In a large bowl whisk flour, sugar, baking soda, baking powder, and salt together.
  • Stir in butter, Nutella, egg whites, milk, sour cream, and vanilla until smooth.
  • Fill cupcake liners around ¾ of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 3-4 minutes. Remove to wire rack to cool completely.

For the Nutella Buttercream

  • Cream butter until light and fluffy. Stir in Nutella, vanilla, and salt.
  • Gradually add powdered sugar a little a time until just combined. Add milk as needed to reach your desired consistency.
  • Pipe or spread Nutella buttercream onto cupcakes.
  • If desired: heat Nutella in the microwave for 30-60 seconds. Drizzle over cupcakes. Top with strawberry slices.

Notes

Ingredient Notes/Shopping Tips
    • Flour: Measure your flour by spooning it into your measuring cup. Avoid dipping the cup into the flour, as you'll likely use too much. 
    • Use regular or dutch process cocoa powder. 
    • Butter: Make sure the butter is softened but not melted. If it's soft enough that your finger makes an indent in it when touched, you're good to go.
    • Egg Whites: You can easily separate yolks and whites by pouring the yolk back and forth and allowing the white to drip into the bowl below. 
    • Sour Cream: You can also use full-fat Greek yogurt. 
    • Milk: Use full-fat milk for the best results. 
Tips
  1. Use Room Temperature Ingredients: This helps everything come together easily and leads to a smoother batter. 
  2. Don't Overmix: Overmixing leads to tough, dense cupcake as the gluten can overdevelop. Mix until the ingredients are just combined. 
  3. Don't Overbake: Bake just until a tooth pick inserted in the center comes out clean. 
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Nutrition

Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 77mg | Sodium: 296mg | Potassium: 204mg | Fiber: 1g | Sugar: 70g | Vitamin A: 905IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg