A rich vanilla bean cupcake topped with whipped nutella buttercream is a classic recipe everyone should have in their recipe box!
I’ve been making these cupcakes in my head for a long time. Thanks to winter storm stella recently, I was home with the baby for two days and felt cooped up. I had to bake something new and these vanilla cupcakes with nutella frosting were it.
A rich vanilla bean cupcake topped with whipped nutella buttercream is a classic everyone should have in their arsenal. A nutty addition to airy vanilla goodness. These cupcakes are exactly that. Starting with the vanilla bean cupcakes. They are soft, moist, light and airy with hints of nutty almonds and rich vanilla flavor thanks to the vanilla bean paste.
The cupcakes uses one of my favorite vanilla cupcake bases, seen in these vanilla anise cupcakes, using the reverse creaming technique (adding the butter to the dry ingredients before the wet ingredients). This technique always yields a moist crumbly cupcake (or cake!) and it was the base for these cupcakes.
The cupcakes are topped with an equally important and delicious whipped nutella buttercream. It’s the nutty complement to these vanilla cupcakes and would be a delight for any nutella fan. I am not usually a nutella fan (I have exactly ONE recipe with it on this blog) but these cupcakes have just the perfect touch of the hazelnut spread.
If you have a birthday party, dinner party or shower and you just can’t decide on what dessert to serve, these cupcakes are for you. They will be loved by vanilla lovers, chocolate lovers and all.
Including chocolate lover kids like mine. Elliott helped make these cupcakes from adding the butter to the flour to adding the sprinkles on top. He was so excited to be ‘helping’ until it was time to take pictures of them when he lost his patience. He could not wait to take the first bite.
And he approved, of course, once he took a bite.
This picture of him enjoying the result of our afternoon baking session is the reason I started this blog about four years ago. I had to teach myself how to bake so we could make these memories in the future 🙂
These vanilla cupcakes with nutella frosting are moist, nutty and topped with a whipped nutella buttercream that is creamy delicious.
1 cup cake flour
¾ cup all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter cut into 1-inch cubes, room temperature
2 large eggs, at room temperature
½ cup whole milk, at room temperature
½ teaspoon vanilla bean paste
¼ teaspoon pure almond extract
3 sticks unsalted butter, softened and cut into cubes
¾ cup Nutella
3 cups confectioners’ sugar, sifted
2-3 tablespoons milk
1 teaspoon pure vanilla extract
pinch of salt
Cupcake adapted from Sweetapolita//
MAKING THIS RECIPE? Share it with us Instagram using #blahnikbaker so we can see what you are baking up in your kitchen!