Vanilla Bean Buttermilk Cupcakes With Nutella Butte

Name: Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 whole Eggs; 1 teaspoon Pure Vanilla Bean Paste; 1-1/4 cup Buttermilk; 3 cups Cake Flour; 2 cups Sugar; 3-1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Unsalted Butter, At Room Temperature; FOR THE BUTTERCREAM:; 1-1/2 cup Unsalted Butter, At Room Temperature; 3 cups Confectioners Sugar; 1/8 teaspoons Salt; 2 teaspoons Pure Vanilla Extract; 1 cup Nutella

Servings: persons

FOR THE CUPCAKES:
4 whole Eggs
1 teaspoon Pure Vanilla Bean Paste
1-1/4 cup Buttermilk
3 cups Cake Flour
2 cups Sugar
3-1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Unsalted Butter, At Room Temperature
FOR THE BUTTERCREAM:
1-1/2 cup Unsalted Butter, At Room Temperature
3 cups Confectioners Sugar
1/8 teaspoons Salt
2 teaspoons Pure Vanilla Extract
1 cup Nutella

1
To make the vanilla bean buttermilk cupcakes, preheat the oven to 350u00b0F. Line 2-3 cupcake pans with baking cups. This recipe makes a little bit more than 24 cupcakes, so you might need to have a third cupcake pan ready.
2
In a small bowl, whisk together the eggs, vanilla bean paste, and buttermilk. Set aside until needed.
3
In the bowl of a stand mixer, mix together the cake flour, sugar, baking powder, and salt. Add the butter and beat until light and fluffy, about 3-4 minutes. Add the egg mixture in 3 additions, beating well in between in each addition and scraping the sides of the bowl as needed.
4
Divide the batter among the prepared baking cups, ONLY FILLING UP THE CUPS HALFWAY. This is important! The first time I baked these I filled them 2/3 of the way (like usual) and they over-rose and baked over the edges.
5
Place the cupcakes in the middle rack of the oven and bake until a toothpick inserted into a few cupcakes comes out clean, about 25 minutes. Allow the cupcakes to cool in the pan for about 5 minutes. Remove the cupcakes and place on a cooling rack to cool completely.
6
While the cupcakes are cooling, make the nutella buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioner's sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes; you may need to stop the mixer and scrape down the sides of the bowl a couple times.
7
When the buttercream is fluffy, add the Nutella. Whisk for another 5-8 minutes until the nutella is fully incorporated and the buttercream is light and fluffy again.
8
Frost the cupcakes as desired. I placed the frosting in a piping bag fitted with a large closed star tip, and piped small circles on the top surface of each cupcake (starting from the middle of the cupcake working outwards). I also sprinkled some white chocolate sprinkles on top of each cupcake.
9
Recipe sources: cupcake recipe from Sky High and buttercream recipe adapted from Annie Eats, which was originally from Cooks Illustrated.

2285

kcal

Calories

Fat

357

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 whole Eggs, 1 teaspoon Pure Vanilla Bean Paste, 1-1/4 cup Buttermilk, and more.

Yes, Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream 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.

That's it — enjoy your meal!

Vanilla Bean Buttermilk Cupcakes With Nutella Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions