There’s a special joy that comes from the kitchen when you can whip up something that delights every palate, and these Vanilla Nutella Cupcakes are just that! Picture this: soft, fluffy vanilla cupcakes with a luscious Nutella center, gracefully topped with a swirl of Nutella buttercream. As I baked these recently, the inviting scent of vanilla mixed with a hint of chocolate filled my home, reminding me of cozy afternoons spent with family.
Not only are these decadent cupcakes a feast for the senses, but they’re also surprisingly easy to make. Whether you’re celebrating a birthday or just looking to sweeten up your weekend, they promise to impress. Garnished with crunchy hazelnuts and Ferrero Rocher chocolates, every bite is a delightful blend of textures and flavors. Get ready to transform your dessert game with this irresistible recipe!
Why are these Vanilla Nutella Cupcakes so special?
Simplicity at its finest: You only need basic baking skills to whip these up!
Flavor explosion: The combination of rich Nutella and fluffy buttercream makes each bite heavenly.
Crowd-pleaser: Perfect for birthdays, celebrations, or just a cozy treat at home.
Textural delight: The gooey Nutella center contrasts beautifully with the soft cupcake and crunchy toppings.
Quick and easy: Bake and frost in under an hour, achieving bakery-quality results without the hassle!
For more delicious ideas, check out my baking tips to elevate your dessert game!
Vanilla Nutella Cupcake Ingredients
For the Cupcakes
- Sunflower Oil – provides moisture and lightness to the cupcake; can use canola oil as a substitute.
- Eggs (3 extra-large) – binds ingredients and adds richness; for a vegan option, substitute with flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water per egg).
- Granulated Sugar (250 g) – sweetens the batter; brown sugar can add depth of flavor.
- Self-Raising Flour (290 g) – gives structure and helps cupcakes rise; substitute with all-purpose flour plus baking powder (1 cup all-purpose flour + 1.5 tsp baking powder).
- Salt (½ teaspoon) – enhances flavor; no substitute needed.
- Whole Milk (270 ml) – keeps the cupcakes moist and fluffy; almond milk can be used for a dairy-free alternative.
- Vanilla Extract (1 teaspoon) – adds sweetness and flavor depth; pure vanilla bean paste can also be used.
For the Buttercream Frosting
- Powdered Sugar (600 g) – essential for the buttercream frosting; no substitution recommended for the perfect texture.
- Cocoa Powder (20 g) – adds chocolate flavor to the buttercream; omit for a white chocolate version.
- Unsalted Butter (300 g, room temperature) – provides structure and richness to the frosting; margarine can be used as a substitute.
- Whipping Cream (200 ml) – lightens the buttercream; heavy cream can be used for a richer texture.
- Nutella (200 g for filling and 100 g for decoration) – offers the signature hazelnut chocolate flavor in Vanilla Nutella Cupcakes; no substitute.
For the Decoration
- Ferrero Rocher Chocolates (12, halved) – perfect for decoration; substitute with any preferred chocolate treat.
- Chopped Hazelnuts (50 g, roasted) – adds crunch and flavor; feel free to use other nuts for variations in texture.
How to Make Vanilla Nutella Cupcakes
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Preheat Oven: Start by setting your oven to 180°C (350°F) and lining two 12-hole cupcake pans with liners. This ensures your cupcakes don’t stick and bake evenly.
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Mix Wet Ingredients: In a mixing bowl, combine the sunflower oil, eggs, and granulated sugar. Beat on medium-high speed for about 4 minutes until the mixture is light and fluffy, creating a lovely base for your cupcakes.
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Add Dry Ingredients: Sift the self-raising flour and salt into the bowl. Gradually add this to the wet mixture while mixing on low speed, just until everything is combined. Overmixing can lead to tougher cupcakes, so be gentle!
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Incorporate Milk and Vanilla: Pour in the whole milk and vanilla extract, and mix slowly until the batter is smooth and well blended. This step ensures you have a moist texture for your cupcakes.
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Fill and Bake: Carefully pour the batter into the lined cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Once baked, let the cupcakes cool in the tin for 5 minutes. Then, transfer them to a cooling rack to cool completely—this prevents the frosting from melting!
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Make Buttercream: In a bowl, beat together the powdered sugar, cocoa powder, and unsalted butter until the mixture is crumbly. Gradually add the whipping cream while increasing the speed, beating until fluffy. Finally, add the Nutella and mix until well combined for that dreamy frosting.
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Fill Cupcakes: Use a cupcake corer or a small knife to remove the centers of each cooled cupcake. Fill each one with a generous dollop of Nutella, making every bite a delicious surprise!
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Frost and Decorate: Pipe the Nutella buttercream frosting on top of each cupcake. Finally, garnish with halved Ferrero Rocher chocolates and a sprinkle of chopped hazelnuts for that extra crunch and flair.
Optional: Drizzle some melted chocolate on top for a gourmet touch!
Exact quantities are listed in the recipe card below.
Expert Tips for Vanilla Nutella Cupcakes
Butter Temperature: Ensure your butter is at room temperature for smooth frosting; cold butter can lead to a lumpy texture.
Cooling Time: Don’t frost cupcakes while they’re still warm; let them cool completely to prevent the buttercream from melting.
Filling Control: Take care not to overfill your cupcakes with Nutella; a tablespoon is typically just right to avoid overflow.
Accurate Measuring: Use a kitchen scale for precise measurements, especially for flour and sugar, to avoid density issues in your Vanilla Nutella Cupcakes.
Variations Galore: Feel free to experiment with flavors! Different extracts and fillings can elevate your cupcakes even further—try almond or coconut for a twist!
What to Serve with Vanilla Nutella Cupcakes?
These heavenly treats are perfect for impressing your guests or adding sweet joy to a cozy night in!
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Rich Coffee: The boldness of freshly brewed coffee enhances the chocolate and hazelnut flavors in the cupcakes, creating a delightful pairing that awakens the palate.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside your cupcake offers a cool contrast to the warm, soft texture, making for an indulgent dessert experience.
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Fresh Berries: Serve a side of juicy strawberries or raspberries to add a refreshing tartness that cuts through the richness, balancing out the sweetness beautifully.
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Chocolate Milkshake: For the ultimate treat, consider pairing your cupcakes with a thick chocolate milkshake. This delightful combination will satisfy both the sweet tooth and the nostalgia for classic desserts.
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Sparkling Water: A crisp, carbonated drink can cleanse the palate between bites, making each cupcake feel like a new experience. Consider adding a splash of lemon for extra zing!
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Nutty Hazelnut Coffee: Brew some hazelnut coffee to accentuate the nutty notes in your Vanilla Nutella Cupcakes. The warm, nutty aromas will be irresistible alongside a bite of cupcake.
Make Ahead Options
These Vanilla Nutella Cupcakes are a fantastic option for meal prep, saving you time on busy days! You can prepare the cupcake batter up to 24 hours in advance by mixing and refrigerating it (just be sure to cover it tightly to maintain moisture). Additionally, the cupcakes can be baked and stored un-frosted in an airtight container at room temperature for up to 3 days. To keep them fresh, avoid frosting until just before serving. When ready to enjoy, simply whip up the Nutella buttercream and fill your cupcakes with Nutella right before indulging. This way, you’ll ensure they’re just as delicious and indulgent as if made fresh!
Vanilla Nutella Cupcakes Variations
Discover the joy of personalizing your Vanilla Nutella Cupcakes with these delightful twists!
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Chocolate Cupcakes: Swap the vanilla with a chocolate cupcake base for an extra layer of indulgence. The rich flavor pairs perfectly with Nutella.
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Nut-Free: Replace Nutella with chocolate hazelnut spread alternatives that are nut-free or use a rich chocolate ganache for a similar taste without the nuts.
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Dairy-Free: Use almond or oat milk in place of whole milk, and substitute margarine for butter in the frosting for a delicious dairy-free treat.
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Flavor Infusion: Try infusing the cupcakes with a touch of orange zest or coffee to elevate the flavors and add a unique twist!
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Fruit Filling: Instead of Nutella, fill the cupcakes with raspberry or strawberry jam for a burst of fruity delight that complements the vanilla.
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Spicy Kick: Add a pinch of cayenne or cinnamon to the cupcake batter for a surprising hint of spice that plays well with the sweetness.
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Decadent Frosting: Mix melted chocolate into the buttercream for a richer frosting, creating a double chocolate experience everyone will love.
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Gluten-Free: Use a gluten-free all-purpose flour blend, ensuring your cupcakes retain their fluffy texture without the gluten.
Storage Tips for Vanilla Nutella Cupcakes
Room Temperature: Store frosted Vanilla Nutella Cupcakes in an airtight container at room temperature for up to 4 days to maintain their softness.
Fridge: If you live in a warmer climate, consider refrigerating your cupcakes. Just make sure they are covered well; they can last for up to a week.
Freezer: For un-frosted cupcakes, you can freeze them for up to 3 months. Wrap each one tightly in plastic wrap and then place in a freezer bag to prevent freezer burn.
Reheating: When ready to enjoy, let the frozen cupcakes thaw at room temperature. If frosted, refrigerate overnight to allow the frosting to re-set before serving.
Vanilla Nutella Cupcakes Recipe FAQs
What is the best way to choose ripe eggs for my Vanilla Nutella Cupcakes?
Absolutely! Choose eggs that are clean, and check the expiration date on the carton. Fresh eggs have a firmer, rounder yolk and produce the best results in baking, ensuring your cupcakes are rich and fluffy.
How should I store my frosted Vanilla Nutella Cupcakes?
It’s best to store frosted cupcakes in an airtight container at room temperature for up to 4 days. This helps maintain their wonderful softness. If you’re in a warmer climate, consider refrigerating them, but ensure they’re covered well to avoid drying out. They can last up to a week in the fridge!
Can I freeze Vanilla Nutella Cupcakes, and if so, how?
Yes, you can definitely freeze them! For un-frosted cupcakes, wrap each one tightly in plastic wrap and store them in a freezer bag. This prevents freezer burn and keeps them fresh for up to 3 months. When you’re ready to enjoy, thaw at room temperature. If they are frosted, refrigerate overnight before serving to ensure the frosting stays intact.
What should I do if my Vanilla Nutella Cupcakes come out dense?
If the cupcakes turn out dense, it might be due to overmixing the batter or incorrect measurements. Always mix just until the ingredients are combined, and consider using a kitchen scale for precise measurements. Another key is to use the right flour; self-raising flour helps with leavening, so ensure it’s fresh and used correctly!
Are there any dietary considerations for my Vanilla Nutella Cupcakes?
Very! If you’re making these cupcakes for special dietary needs, you can easily substitute eggs with flaxseed meal (1 tablespoon flaxseed + 2.5 tablespoons water per egg for a vegan option) and use almond milk instead of whole milk for a dairy-free version. Just remember, Nutella contains nuts, so be cautious if you’re serving those with nut allergies.
Irresistible Vanilla Nutella Cupcakes for the Ultimate Treat
Ingredients
Equipment
Method
- Preheat Oven: Start by setting your oven to 180°C (350°F) and lining two 12-hole cupcake pans with liners.
- Mix Wet Ingredients: In a mixing bowl, combine the sunflower oil, eggs, and granulated sugar. Beat on medium-high speed for about 4 minutes until light and fluffy.
- Add Dry Ingredients: Sift the self-raising flour and salt into the bowl. Gradually add this to the wet mixture while mixing on low speed.
- Incorporate Milk and Vanilla: Pour in the whole milk and vanilla extract, and mix slowly until smooth.
- Fill and Bake: Pour the batter into lined cupcake liners, filling each about two-thirds full. Bake for 12-15 minutes.
- Cool: Let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack.
- Make Buttercream: Beat together powdered sugar, cocoa powder, and unsalted butter until crumbly. Gradually add whipping cream and then mix in Nutella.
- Fill Cupcakes: Use a cupcake corer to remove the centers of each cooled cupcake and fill with Nutella.
- Frost and Decorate: Pipe the Nutella buttercream frosting on each cupcake and garnish with Ferrero Rocher and chopped hazelnuts.