Yellow Cupcakes with Nutella Buttercream Frosting

Name: Yellow Cupcakes with Nutella Buttercream Frosting
Yield: 1 dozen cupcakes
Ingredients: 5 1/2 tablespoons unsalted butter, at room temperature; 3/4 cup + 2 tablespoons granulated sugar; 1 large egg + 1 egg yolk, at room temperature; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup sour cream (I used Full-fat); 2 tablespoons milk (I used whole); 8 tablespoons unsalted butter, at room temperature; 2 cups powdered sugar, plus more if needed to reach a thicker consistency; 2 1/2 tablespoons heavy cream; Scant 1/2 cup cocoa powder; 1/4 cup Nutella; Colored sprinkles, optional

User Reviews

5.0

3 reviews

Excellent

Servings
1 dozen cupcakes
Course
Cake, Others

Yellow Cupcakes with Nutella Buttercream Frosting

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

For the Yellow Cupcakes:

5 1/2 tablespoons unsalted butter, at room temperature
3/4 cup + 2 tablespoons granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream (I used Full-fat)
2 tablespoons milk (I used whole)

For the Nutella Buttercream:

8 tablespoons unsalted butter, at room temperature
2 cups powdered sugar, plus more if needed to reach a thicker consistency
2 1/2 tablespoons heavy cream
Scant 1/2 cup cocoa powder
1/4 cup Nutella
Colored sprinkles, optional

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Instructions

For the Yellow Cupcakes:

Preheat oven to 350° (F). Line 12 muffin cups with paper liners and spray them lightly with non-stick spray.
In a large bowl using a handheld mixer or in the body of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; about 2 minutes. Add egg and then egg yolk, beat until combined. Beat in vanilla.
In a separate bowl, whisk together flour, baking powder and salt; add to creamed butter mixture alternately with sour cream and milk, beating well after each addition.
Fill prepared cups three-fourths full.
Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans for at least 10 minutes before removing to a wire rack to cool completely. Spread with frosting once cooled.

For Nutella Buttercream:

In the body of a stand mixer fitted with the paddle attachment beat butter until creamy. Gradually add the sugar, then cocoa powder, and beat until combined (it make be craggily, that's ok). Add 2 tablespoons of the cream and beat until smooth. Beat in Nutella, and add additional powdered sugar (a 1/4 cup at a time) if the frosting looks too thin. Add additional cream if the frosting looks too thick, a tablespoons at a time. Spread evenly over cupcakes. Decorate with sprinkles if desired.