Strawberry Nutella Cupcakes

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).

Tips for Making Delicious Cupcakes

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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:

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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 • Candy Corn • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Churro • Cookie Monster • Gingerbread • Honey • Hot Cocoa • Jam Filled • Matcha • Pineapple Carrot Cake • Pumpkin • Snickers