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Nutella Buttercream Cupcakes

Nutella Buttercream Cupcakes

Course Dessert
Keyword buttercream, cake, cupcake, dessert, nutella
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Cupcakes



  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/3 cup all-purpose flour divided
  • 1/2 tablespoon baking powder
  • Pinch salt
  • 1/3 cup sour cream
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • Cocoa powder optional

Nutella Buttercream:

  • 1/2 cup unsalted butter room temperature
  • 1 cup Nutella
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk


To make the cupcakes:

  • Preheat oven to 350˚F and line muffin tins with liners or lightly grease.
  • In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg, then the egg yolk. Mix in half the all-purpose flour and baking powder until just incorporated. Mix in the sour cream and water until just combined, then the remaining flour. Stir in the vanilla extract, then divide the batter among prepared muffin tins.
  • If desired, slowly add cocoa powder to remaining mixture to create a chocolate batter.
  • Bake the cupcakes in preheated oven until set and toothpick inserted in center comes out clean, 20-23 minutes. Cool in the tins for 5 minutes before removing the cupcakes to a wire rack to cool to room temperature.

To make the Nutella buttercream:

  • In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat the butter until light and fluffy. Slowly beat in the Nutella, powdered sugar, then vanilla extract and milk.
  • Transfer to a piping bag fitted with desired tip and pipe onto cooled, room temperature cupcakes. If desired, top with sprinkles.