Description
Delicious cupcakes filled with Nutella and topped with strawberry frosting, perfect for celebrating love on Valentine’s Day.
Ingredients
Scale
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1/2 cup (120ml) whole milk, at room temperature
- 1/3 cup (100g) Nutella
- 1 cup (about 25g) freeze-dried strawberries
- 1 and 1/2 cups (340g) unsalted butter, softened
- 6 cups (720g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream or milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/3 cup (100g) Nutella (optional for garnish)
- Chocolate heart candies or strawberries (optional for decoration)
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 12-cup muffin pan with cupcake liners.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Beat the softened butter and granulated sugar on high speed until creamy (about 2 minutes).
- Add the egg whites and vanilla to the mixture and beat for another 2 minutes.
- Mix in the sour cream and combine.
- Gradually add the dry mixture to the wet mixture, then slowly incorporate the whole milk.
- Spoon the batter into lined cups, filling them about 2/3 full, and bake for 20-22 minutes.
- Once baked, cool the cupcakes and fill with Nutella.
- In a blender, make freeze-dried strawberries into a fine powder, then prepare the frosting by mixing butter, sugar, heavy cream, vanilla, and salt until creamy.
- Divide frosting for Nutella and strawberry, adjusting consistency if needed.
- Pipe the frosting on each cupcake and add decorations as desired.
- Store in an airtight container in the refrigerator.
Notes
Ensure all ingredients are at room temperature for best results. For a richer cupcake, feel free to use whole eggs instead of egg whites.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg