Nutella Frosted Cupcakes

Source – The Baker Who Cooks

Makes 12.


10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted plain flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup


Preheat oven to 325F (165C).

Line 12 muffin tins with paper liners.

Cream together butter and sugar until light, 2 minutes.

Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth.

Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop.

Top each cake with 1 1/2 tsp Nutella.

Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Remove to a wire rack to cool completely.


  1. Hi! May I know what’s “ap”? What kinda flour is that? Thanks!

    • Sorry! I meant plain flour. =)

      • Haha! Thanks! It turned out really well though I realized I didn’t have any nutella at home! (All thanks to my mom who always stops me from buying it! Argh… ) But I tried Hershey’s chocolate syrup n it turned out well too! :)

        • Hi Bing, when u mentioned 1 3/4 cup of plain flour = 200g, does it mean that 3/4 sugar is abt 85g? Thanks!

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