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.
Nutrition
Notes
These cupcakes combine fluffy vanilla cake, creamy chocolate-hazelnut filling, and a beautiful strawberry swirl frosting. Every bite feels playful, nostalgic, and perfect for celebrating someone special.