Nutella Frosted Cupcakes – a delicious recipe with butter, white sugar, eggs, vanilla essence, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F Line 12 muffin tins with paper liners.
2
Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
3
Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
4
Bake for 20 minutes or until a cake tester comes out clean.
5
Remove to a wire rack to cool completely.
699
kcal
Calories
36
g
Fat
80
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 tablespoons butter, softened, 3/4 cup white sugar, 3 large eggs, at room temperature, 1/2 teaspoon vanilla essence, and more.
Yes, Nutella Frosted Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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