Make delicious strawberry Nutella cupcakes as a sweet dessert for Valentine’s Day! Features a chocolate hazelnut base with creamy icing.
Are you a Nutella fan? I am but there are some caveats. I’m not one to take a big schmear on a piece of toast or a scoop out of the jar into my mouth.
What do I look like – an animal?? Kidding.
But really, while I love the hazelnut spread, I’ll be completely honest that I like it more in baked goods with other flavors. It works really well with chocolate, for example. Nutella desserts are my fave!
Not so very long ago we made some Nutella cookies, and those were a hit. It was time to try something that took this whole hazelnut thing to the next level.
And with Valentine’s Day treat time here, this dessert recipe was a natural choice: strawberry Nutella cupcakes.
These moist and fluffy cupcakes are perfectly chocolate-y and baked to perfection. They’re paired with a fresh and creamy strawberry icing that you’ll die for. They’re so tasty.
Everyone is going to love them! And if you’re making them for a special someone? I promise good results (wink wink).
Here’s what you’re going to need for these strawberry Nutella cupcakes.
Ingredients
- 3/4 cup salted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla
- 1/2 cup Nutella
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
Strawberry Frosting
- 1 cup fresh strawberries
- 2 Tbsp granulated sugar
- 3 1/2 cups powdered sugar
- 1 1/2 cup salted butter
You want to make sure the cupcakes are not hot to the touch before you frost them. If the cupcakes are too hot, then the buttercream frosting will slide right off the cupcakes and end up a runny mess.
If you do not have salted butter, simply add a quarter teaspoon of salt to the cupcake batter after you cream the butter and sugar.
I like to let the frosting sit in the fridge for about 10 minutes after I make it just to make sure the butter has not softened too much. This can help make the frosting process a little easier.
Store your leftover cupcakes in the fridge for up to 5 days in an airtight container. If you want to freeze, you can arrange them in a single layer in an airtight container and store them for up to 3 months.
Get the printable recipe for these cupcakes below:
Strawberry Nutella Cupcakes
This Nutella cupcake recipe with strawberry frosting is delicious - and perfect for Valentine's Day!
Ingredients
Cupcakes
- 3/4 cup salted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1/2 cup Nutella
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
Frosting
- 1 cup fresh strawberries
- 2 Tablespoons granulated sugar
- 3 1/2 cups powdered sugar
- 1 1/2 cup salted butter
Instructions
- Preheat your oven to 350 degrees F. Fill a cupcake tin with cupcake liners and set aside.
- In a large mixing bowl, use an electric hand mixer cream together the butter and granulated sugar until the butter is mostly incorporated with the sugar. There can be a few clumps of butter in the mixture.
- Add the eggs, milk, and vanilla. Mix again on medium-high speed until the eggs are homogenous with the creamed butter mixture.
- Add the Nutella and mix again for 1 minute until incorporated.
- Add the baking powder, flour, and cocoa powder. Mix on medium speed until the dry ingredients are just incorporated into the batter and the mixture is (mostly) smooth.
- Divide the batter among the cupcake liners and bake the cupcakes for 20 minutes.
- Remove the cupcakes from the oven. Let cool for a few minutes then remove to the wire cooling rack.
- Slice the strawberries in half and place them in a small saucepan with the granulated sugar over medium heat. Stir until mushy and remove from the heat to cool.
- Once the strawberry mixture is cool, combine it with the powdered sugar and butter. Whisk on medium speed with an electric hand mixer until smooth and creamy.
- Add the frosting to a piping bag with the tip of your choice. Divide evenly on top of the cupcakes.
Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 632Total Fat: 39gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 124mgSodium: 315mgCarbohydrates: 68gFiber: 2gSugar: 52gProtein: 5g
If you enjoyed this recipe, please let me know in the comments! I’d also love for you to check out these other cupcake recipes:
Autumn Owls • Boston Cream • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Churro • Cookie Monster • Gingerbread • Honey • Hot Cocoa • Jam Filled • Matcha • Pumpkin • Snickers