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Yellow Cupcakes with Nutella Buttercream Frosting
5 from 3 votes

Yellow Cupcakes with Nutella Buttercream Frosting

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

Servings: 1 dozen cupcakes
Course: Cake, Others

Ingredients

For the Yellow Cupcakes:
  • 5 1/2 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar 2 tablespoons
  • 1 egg large whole plus 1 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 full-fat
  • 2 tablespoons milk 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
  • cocoa powder scant 1/2 cup
  • 1/4 cup Nutella
  • Sprinkles colored, optional

Instructions

For the Yellow Cupcakes:
    Cup of Yum
  1. Preheat oven to 350° (F). Line 12 muffin cups with paper liners and spray them lightly with non-stick spray.
  2. 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.
  3. 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.
  4. Fill prepared cups three-fourths full.
  5. 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:
  1. 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.