Fluffy vanilla cupcakes stuffed with creamy Nutella and topped with a tall swirl of strawberry Nutella cupcakes frosting, pink and chocolatey and pretty enough to make anyone's heart skip a beat. I first made these for a small Valentine's party at my place, and honestly, I almost didn't share them. The smell coming out of the oven, that warm buttery vanilla scent mixing with hazelnut, was already doing too much.
If you love a good layered dessert situation, you'll want to bookmark my Tiramisu Crepe Cake and Mango Curd Tart too, because this kitchen is not short on good ideas. The best part is that you can get bakery-style results without a pastry degree, just a piping bag and a little patience.
Why You'll Love This Strawberry Nutella Cupcakes
These Strawberry Nutella Cupcakes have that soft, bakery-style crumb you can't stop thinking about, thanks to cake flour and sour cream doing their quiet magic in the batter. Bite into one and you hit that creamy Nutella center hiding inside, rich, chocolatey, and completely unexpected in the best way. The swirled frosting looks like it took serious skill, but it's really just two buttercreams spooned into one piping bag.
The freeze-dried strawberry powder gives the pink frosting real, concentrated berry flavor, nothing artificial, nothing too sweet, just bright and fruity against that deep Nutella swirl. They hold up beautifully in the fridge, so you can bake and fill them the day before and pipe the swirls fresh right before your guests arrive. Whether you're making these for a Valentine's party, a small romantic dinner, or just because someone in your house deserves something pretty and delicious, this Strawberry Nutella Cupcakes delivers every single time.
Jump to:
- Why You'll Love This Strawberry Nutella Cupcakes
- Strawberry Nutella Cupcakes Ingredients
- How to Make Strawberry Nutella Cupcakes
- Substitutions Worth Knowing
- Equipment For Strawberry Nutella Cupcakes
- How to Store Strawberry Nutella Cupcakes
- Serving Ideas
- Expert Tips For Strawberry Nutella Cupcakes
- FAQ
- Related
- Pairing
- Strawberry Nutella Swirl Valentine Cupcakes
Strawberry Nutella Cupcakes Ingredients
Here's a look at the ingredients and why each one matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Vanilla Cupcakes
- Cake flour: Lighter than all-purpose, cake flour gives these cupcakes that soft, tender crumb you want. It makes a real difference here.
- Baking powder and baking soda: Working together, these two give the cupcakes their lift and keep them from coming out dense.
- Salt: Balances everything and sharpens the vanilla flavor.
- Unsalted butter: Room-temperature butter creams up beautifully and creates a rich, moist base. Softened, not melted, is the key.
- Granulated sugar: Sweetens the batter and helps the butter cream up light and airy.
- Egg whites: Using whites instead of whole eggs keeps the cupcakes pale, soft, and delicate. They add structure without weighing the crumb down.
- Pure vanilla extract: Adds warmth and depth to the batter. Use a good one.
- Sour cream or plain yogurt: This is the secret to a tender, moist cupcake. Either works, both keep the texture soft.
- Whole milk: Loosens the batter just enough and helps everything come together smoothly.
- Nutella: Spooned into the center of each baked cupcake for that creamy hazelnut chocolate surprise.
For the Nutella and Strawberry Swirl Buttercream
- Freeze-dried strawberries: Blended into a fine powder, these give the strawberry frosting real berry flavor without adding extra liquid. Absolutely worth it.
- Unsalted butter: The base of both buttercreams. Room temperature butter whips up light and creamy.
- Confectioners' sugar: Sweetens and thickens the frosting. Six cups sounds like a lot, and it is, but it's split between two frostings.
- Heavy cream or milk: Adjusts the consistency. Add more for a softer frosting, less for a stiffer one.
- Pure vanilla extract: Rounds out both the strawberry and the Nutella sides of the buttercream.
- Salt: A small pinch cuts through the sweetness and makes both frostings taste more balanced.
- Nutella: Beaten into half the buttercream to create that rich, chocolatey swirl.
- Optional garnish: Chocolate heart candies or fresh strawberries on top make these look extra festive and Valentine's-ready.
How to Make Strawberry Nutella Cupcakes
Here's the process, step by step.
Preheat and prep: Heat your oven to 350°F (177°C). Line a 12-cup muffin pan with Strawberry Nutella Cupcakes liners, then line a second pan with 2 to 3 extra liners for the remaining batter. Set both aside.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the bowl aside.
Cream butter and sugar: Using a hand mixer or stand mixer with the whisk attachment, beat the softened butter and sugar together on high speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.
Add egg whites and dairy: Beat in the egg whites on high speed for about 2 minutes until combined. Add the sour cream and vanilla extract and mix until incorporated. Scrape the bowl again.
Bring it together: With the mixer on low, add the dry ingredients and mix until just combined. Slowly pour in the milk while mixing on low until everything comes together. Don't overmix, the batter should look smooth but not overworked.
Fill and bake: Divide the batter evenly among the lined cups, filling each about ⅔ full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. For mini Cupcakes , bake 11 to 13 minutes at the same temperature. Let the cupcakes cool completely before filling or frosting.
Fill with Nutella: Use a sharp knife to cut a small circle into the center of each cupcake, about 1 inch deep. Remove the center piece and spoon Nutella into the pocket. Slice off the pointy bottom of the removed piece and press the flat top back over the filling to seal it in.
Make the buttercream: Blend or process the freeze-dried strawberries into a fine powder and set it aside. Beat the softened butter in your mixer with the paddle attachment on medium speed for about 2 minutes until creamy. Add the confectioners' sugar, heavy cream, vanilla, and salt. Mix on low for 30 seconds, then increase to high and beat for 3 full minutes until fluffy.
Split and flavor: Divide the buttercream evenly into two bowls. Beat the Nutella into one half until fully combined. Beat the strawberry powder into the other half until you get a lovely pink frosting. If either frosting feels too thin, add a tablespoon of confectioners' sugar. Too thick? Add a splash of cream.
Create the swirl: Fit your piping bag with a Wilton 1M tip or any large round tip. Spoon alternating dollops of Nutella buttercream and strawberry buttercream into the bag, layering them side by side until the bag is filled. Pipe tall, swirled rosettes onto each Strawberry Nutella Cupcakes. Top with chocolate heart candies or a fresh strawberry if you want that extra-pretty finish.
Store: Cover and refrigerate any leftovers for up to 5 days.
Substitutions Worth Knowing
- Cake flour substitute: If you don't have cake flour, use 1 and ½ cups all-purpose flour plus ¼ cup cornstarch, sifted together. It's not identical, but it gets close.
- Sour cream: Plain whole-milk yogurt works just as well. Either keeps the Strawberry Nutella Cupcakes moist and tender.
- Nutella filling: Any chocolate hazelnut spread works here. You could also use peanut butter or cookie butter if Nutella isn't your thing.
- Freeze-dried strawberries: These are hard to substitute in the frosting, but you can use freeze-dried raspberries for a deeper pink and a slightly tart flavor.
- Heavy cream: Whole milk works fine in the buttercream if you don't have cream on hand.
Equipment For Strawberry Nutella Cupcakes
- 12-count muffin pan
- Cupcake liners
- Mixing bowls
- Whisk
- Handheld or stand mixer
- Silicone spatula
- Sharp knife
- Blender or food processor
- Piping bag
- Wilton 1M piping tip (optional but recommended for the tall swirl)
How to Store Strawberry Nutella Cupcakes
Cover the Strawberry Nutella Cupcakes and keep them refrigerated for up to 5 days. The Nutella filling stays creamy and the buttercream holds its shape well in the fridge. Pull them out about 20 to 30 minutes before serving so the frosting softens back up to that fluffy, creamy texture. You can also make the cupcakes and frosting separately a day ahead, store them in the fridge, and pipe the swirls fresh the morning of your event.
Serving Ideas
- Set them out on a tiered stand with pink and red napkins for a Valentine's Day party spread that looks like it came from a bakery.
- Pair one warm Strawberry Nutella Cupcakes (just barely cooled) with a scoop of vanilla ice cream for a little dessert moment that feels indulgent and cozy.
- Serve alongside a cup of hot cocoa or a raspberry lemonade for a full Valentine's treat situation.
- Pack a couple into a small gift box tied with ribbon, they make a sweet handmade gift that's way more thoughtful than store-bought candy. And if you want more homemade treat ideas, my Strawberry Cream Cheese Muffins and Baked Apples are both easy and giftable too.
Expert Tips For Strawberry Nutella Cupcakes
Chill the frosting if it gets too soft: If your kitchen is warm and the buttercream starts to lose its shape, pop it in the fridge for 10 to 15 minutes before piping.
Room temperature everything: Cold butter, cold egg whites, and cold milk can make the batter look lumpy or curdled. Pull your dairy ingredients out at least an hour before you start.
Don't overmix the batter: Once the flour goes in, mix only until it disappears. Overmixing develops gluten and makes the Strawberry Nutella Cupcakes tough instead of soft.
Cool completely before filling: If the Strawberry Nutella Cupcakes are even a little warm, the Nutella will melt out instead of sitting neatly in the pocket.
FAQ
How do you fill cupcakes with Nutella?
Use a sharp paring knife to cut a small circle into the top of each cooled Strawberry Nutella Cupcakes, going about an inch deep. Pull out the center piece, spoon in a generous amount of Nutella, then press the flat top of the removed piece back on to seal it. Easy and no special tools needed. My friend Jackeline called this step "surgery" the first time she tried it, but after the first one she had it down.
Can I make Valentine's Day cupcakes ahead of time?
Yes, and it actually works out great. Bake and fill the Strawberry Nutella Cupcakes up to one day ahead, cover them, and refrigerate. Make the buttercream and store it separately. Pipe the swirls the day of your event so they look fresh and tall. You can also freeze unfrosted cupcakes for up to 2 months.
What frosting pairs best with vanilla cupcakes?
Strawberry buttercream is a classic pairing because the fruitiness balances the warm vanilla so well. Nutella buttercream adds richness and a hazelnut-chocolate note that makes each bite feel more layered. The swirl of both together is genuinely the best of all worlds, and it looks beautiful too.
How do you make swirled buttercream frosting?
Make two separate frostings, then spoon them into one piping bag side by side, alternating scoops so both colors run down the length of the bag. When you pipe, both come out together and create that natural swirl. It's easier than it looks and very forgiving. If the swirl doesn't come out perfect on the first squeeze, just wipe the tip and try again.
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Pairing
These are my favorite dishes to serve with Strawberry Nutella Cupcakes
Strawberry Nutella Swirl Valentine Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan plus 3 additional cavities with paper liners.
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
- Beat the softened butter and granulated sugar until pale and fluffy, then mix in the egg whites until fully incorporated. Add the sour cream and vanilla extract and continue mixing until smooth.
- Add the dry ingredients to the wet mixture, then slowly pour in the milk and mix just until the batter comes together.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling.
- Using a small knife, cut a cavity into the center of each cooled cupcake. Spoon Nutella into each opening, trim the removed cake piece, and place it back over the filling.
- Process the freeze-dried strawberries into a fine powder and set aside.
- Beat the butter until creamy, then add the confectioners' sugar, heavy cream, vanilla extract, and salt. Mix slowly at first, then beat until light and fluffy.
- Divide the frosting evenly into two bowls. Mix Nutella into one portion and strawberry powder into the other portion until fully blended.
- Alternate spoonfuls of both frostings into a piping bag fitted with a decorative tip.
- Pipe tall swirls of frosting onto each cupcake and decorate with chocolate candies or fresh strawberries if desired.
- Store any remaining cupcakes covered in the refrigerator for up to 5 days.
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