Nutella Filled Vanilla Cupcakes

How to make Vanilla cupcakes filled with Nutella

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Home made vanilla cupcakes using vanilla extract, egg whites, creamed butter and sugar, cake flour, sour cream and yogurt makes these cupcakes soft, tender and full of buttery vanilla. Filled with Nutella and frosted with chocolate buttercream.




1/2 cup butter, not margarine, room temperature

1 cup granulated sugar

3 large egg whites, room temperature

2 teaspoons pure vanilla extract

or seeds scraped from 1/2 vanilla bean

1/2 cup full fat sour cream at room temperature* see notes

1/2 cup whole milk or use 1/2 cup yogurt + 1/2 cup water, room temperature* see notes

Dry Ingredients:

13/4 cup cake flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt


11/2 cups Nutella

Chocolate Buttercream Frosting-Makes 4-1/2 cups

1 cup butter, room temperature

31/2 cups confectioners sugar

1/2 cup baking cocoa

34 tablespoons heavy cream or half n half

1/4 teaspoon salt

2 teaspoons pure vanilla

Heart Garnish- Heart shaped jelly beans


  1. Preheat oven to 350 degrees F. Line two muffin pans with white cupcake liners. Recipes makes 15 cupcakes.
  2. In medium mixing bowl, add cake flour, baking powder, baking soda, salt, whisk together, set aside. Do not scoop or pack flour in measuring cup, instead spoon and level in cup for accuracy.
  3. Using a stand or handheld mixer with beater attachments, cream together butter and sugar at high speed in mixing bowl until smooth and creamy, about 2 minutes. Butter will begin to turn lighter in color.
  4. Add sugar gradually, beat until creamed together about 2 minutes. Scrape down sides and bottom of bowl with rubber spatula as needed.
  5. Add room temperature egg whites, vanilla extract, vanilla bean, beat on medium speed until combined. Scrape down sides and bottom of bowl with rubber spatula.
  6. Add sour cream and milk or yogurt with water to batter, beat to combine. Add half of the flour mixture, this time fold in the ingredients by hand with rubber scraper or very low speed on mixer. Add remaining flour, stir just to combine, be careful not to over mix batter.  Batter will be thick.
  7. Using a spring loaded ice cream scoop or 3 tablespoons of batter to each cupcake liner filling 2/3 full. This will give you a rounded top with out overflowing in cupcake pan.
  8. Bake cupcakes 19 -20 minutes in center of preheated 350 degree oven. Remove from oven after baking and allow to cool before filling and frosting.

Filling Cupcakes: Using a knife or the end of a large piping tip, hollow out the center of the cooled cupcake. Keep top part of cupcake to use as a plug after filling. Fill piping bag with no tip with Nutella. Cut of end of piping bag, pipe Nutella into center of cupcake. Top with reserved cupcake piece. Frost with chocolate buttercream.

Make Chocolate Buttercream frosting.

Cream softened butter in medium mixing bowl, add vanilla and salt, whip until smooth and creamy. Add confectioners sugar and cocoa together, hand stir this mixture together before adding to butter. Add to butter mixture, little bit of cream, mixing on medium speed until frosting is smooth and creamy. It will be a thick frosting but soft enough to pipe. Fill disposable piping bag fitted with Tip #8B or #1 M. I used #8B for the swirl.  Garnish with Cherry heart jelly beans or valentine sprinkles.


Make Ahead & Freeze Instructions:  Cupcakes can be made a day ahead, covered in container or zip lock bag for 24 hours before frosting.  If you want to freeze the cupcakes, and frost later. Place the freezer bag full of cupcakes in freezer without filling and frosting up to two months.  Thaw cupcakes in refrigerator then fill and frost to serve.

Cake flour makes the cupcakes light, however you can use all purpose minus 1 tablespoon.

*If you use yogurt your batter will not be as light, it is best to use whole milk. Or you can replace sour cream and whole milk for 1 cup of buttermilk.