Vanilla Cupcakes with Nutella Buttercream
Recipe by
Measure if You Wish
Ingredients
Cupcakes:
- 1 2/3 cups AP flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, melted
- 3 large egg whites, at room temp
- 1 Tablespoon vanilla extract
- 1/2 cup sour cream, at room temp
- 1/2 cup heavy cream, at room temp
Nutella buttercream:
- 3/4 cup Nutella
- 5 Tablespoons softened unsalted butter
- 1 cup powdered sugar
- 3 Tablespoons heavy cream
- Pinch of salt
Directions
- Preheat the oven to 350 degrees and line two cupcake pans with 14 liners
- Make the cupcakes: sift together the dry ingredients and set aside.
- add the heavy cream, sour cream, egg whites and vanilla to the bowl of a stand mixer fitted with a paddle attachment and mix until combined. Slowly drizzle in the melted butter. once combined, slowly add the dry ingredients and stop once just incorporated. don’t overmix.
- fill cupcake liners 2/3 full and bake for 18 minutes
- Make the filling: Whip the cream cheese in a mixer until well whipped, then add the sweetened condensed milk and egg yolks one by one. then add the zest and spiced rum. pour into crust.
- Make the buttercream: mix the Nutella and butter together in a stand or hand mixer until it has lightened. then add in powdered sugar, salt and heavy cream until well combined. pipe onto cool cupcakes and top with a strawberry.
Leave a Reply