Valentines Nutella Strawberry Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
1 3/4 cups cake flour (207g), spooned & leveled
02 -
3/4 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter (113g), softened to room temperature
06 -
1 cup granulated sugar (200g)
07 -
3 large egg whites, at room temperature
08 -
1 1/2 teaspoons pure vanilla extract
09 -
1/2 cup sour cream or plain yogurt (120g), at room temperature
10 -
1/2 cup whole milk (120ml), at room temperature
→ Filling
11 -
1/3 cup Nutella (100g)
→ Swirled Buttercream
12 -
1 cup freeze-dried strawberries (25g)
13 -
1 1/2 cups unsalted butter (340g), softened
14 -
6 cups confectioners' sugar (720g)
15 -
1/3 cup heavy cream or milk (80ml)
16 -
1 teaspoon pure vanilla extract
17 -
1/8 teaspoon salt
18 -
1/3 cup Nutella (100g)
# Instructions:
01 -
Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 2-3 liners for extra batter.
02 -
Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 -
Beat butter and sugar until creamy. Add egg whites, then sour cream and vanilla. Mix in dry ingredients and milk until just combined.
04 -
Fill liners 2/3 full with batter. Bake for 20-22 minutes until a toothpick comes out clean. Cool completely.
05 -
Cut a hole in each cupcake center. Fill with Nutella and replace top portion of removed cake.
06 -
Process freeze-dried strawberries into powder. Beat butter, then add sugar, cream, vanilla, and salt. Split frosting in half - mix Nutella into one half and strawberry powder into the other.
07 -
Layer both frostings in a piping bag fitted with a 1M tip. Pipe swirled frosting onto each cupcake. Optional: garnish with chocolate hearts or strawberries.
# Notes:
01 -
Using room temperature ingredients ensures better mixing and texture
02 -
Can substitute Nutella with chocolate ganache for nut allergies
03 -
Only use freeze-dried strawberries, not chewy dried ones, for the frosting