Fluffy Nutella Cupcakes

I had one egg left and a cupcake party to host. I found a vanilla cupcake recipe on Sweetapolita that I wanted to try out, and adapted it to my one-egg dilemma. I took out some sugar, because I often find cupcakes overwhelmingly sweet, and replaced the cake flour by the same amount of all-purpose flour. And they turned out fluffy and full of vanilla flavor!

I topped them with little Easter chocolate eggs that I’ve miraculously managed to keep hidden from my 3 and 1/2 year old chocoholic son.




I also found a few tips about frosting Sweetapolita that I thought pretty interesting and wanted to share on Sisterbakers:

 “1. To keep frosting smooth and creamy (and not filled with air-bubbles), work it often in the bowl with a rubber spatula, in a pressing & smearing movement to remove air bubbles.

2. To decorate these cupcakes, I used a few drops of Americolor Electric Pink Soft Gel Paste to achieve the “bakery-pink” color. I then piped a generous swirl of frosting onto each cupcake using a plain round decorating tip inserted in a piping bag, followed by pressing the bottom flat side of a small offset spatula into the center of the frosting swirl, working in a gentle circular motion, to create an indent and swirl onto the cupcake.

3. I try to avoid keeping cupcakes in an airtight container, as that seems to cause some of the liners to separate from the cupcakes. Cake boxes with the flaps closed seems to work well.”

Thank you Rosie!




Now it’s your turn to bake these little, melt-in-your-mouth cakes.




Makes 24 cupcakes


For the Cupcakes


2-1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup whole milk

1 egg

1 tsp vanilla extract

1 cup vanilla sugar (or regular)

½ cup unsalted butter, at room temperature

1/2 cup whipping cream or heavy cream, cold


  1. Preheat the oven to 350°F and line 2 cupcake pans with cupcake liners.
  2. In a stand mixer, whisk the cream until stiff peaks form. Set it aside in another bowl. You do not need to wash out your mixer bowl for the next steps.
  3. Cream the butter with the sugar and the vanilla extract. Add the egg and mix well.
  4. Beat in the flour, baking powder, and salt.
  5. Add the milk and beat slowly until all incorporated.
  6. Fold in the whipped cream.
  7. Divide batter evenly among your cupcake liners and bake until a toothpick comes out with a few crumbs only, about 15 minutes.
  8. Remove the cupcakes from the pan and let cool on wire racks.



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For the Nutella Frosting:

1 cup (250 g) unsalted butter

1 cup (115 g) icing sugar

1 tbsp (10 ml) vanilla extract

3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled

½ jcup (125 g) Nutella

2 tbsp (30 ml) milk

¼ tsp salt


  1. In the bowl of an electric mixer, whip the butter for 5 minutes on medium speed until it becomes very pale and creamy.
  1. Add sugar, milk, vanilla, and salt, and mix on low speed for 1 minute, then on medium speed again until your frosting is very fluffy (another 5 minutes).
  2. Add the Nutella and mix until blended.


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