Step by step...
I started by dicing up fresh strawberries, then I added flour and mixed in, to ensure they wouldn't sink when baking.
In a large bowl, I stirred together self raising flour, baking powder and cinnamon.
I added almond milk (or you can use regular milk), melted butter and eggs.
I gently folded in the strawberries and caster sugar.
The mixture divided between 23 cupcake cases.
I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.
To make the buttercream I mixed together butter and icing sugar.
I then added Nutella, double cream and vanilla extract.
Using a piping bag, I piped it onto the Strawberry Cupcakes with Nutella Buttercream and sprinkled some pink heart sprinkles on top. The Strawberry Cupcakes with Nutella Buttercream are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It's just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine's Day.
Recommended equipment & ingredients*
| Cupcake tin | Electric hand mixer | Piping bags |
| Jem 1E Piping nozzle | Red cupcake cases | Nutella spread |
| Heart sprinkles |
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Strawberry Cupcakes with Nutella Buttercream
Ingredients
For the cupcakes
- 400 g Fresh strawberries
- 480 g Self raising flour
- 1 tsp Baking Powder
- 1 tbsp Cinnamon
- 285 ml Almond milk
- 225 g Butter melted
- 2 Eggs large
- 285 g Caster sugar
For the buttercream
- 300 g Icing sugar
- 200 g Nutella
- 150 g Butter
- 3 tbsp Double cream
- ½ tsp Vanilla extract
Instructions
- Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases
- Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
- Stir together the flour, baking powder and cinnamon
- Add the almond milk (or you can use regular milk), melted butter and eggs
- Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
- Bake them for 25 minutes until golden brown, then leave them to cool
- To make the buttercream, mix together the butter and icing sugar
- Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired
- Store in an airtight container in a cool place, eat leftovers within 3 days
Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.
If you like this, check out more of my Cupcake recipes!
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Cheyanne
These look so great! Awesome recipe! 🙂
Kat BakingExplorer
Thank you Cheyanne!
Summer
Yummy! I would have one of these right now ♥
Kat BakingExplorer
Thank you! I do wish there were some still left!
Zoe Findlay
These look fab - would be so perfect for Valentine's 🙂
Zoe x
Kat BakingExplorer
Indeed! Or any other time of year you could use different sprinkles 🙂
Charlotte Oates
That buttercream sounds so indulgent - I want some! I love the sound of the strawberry cupcakes too and great tip with using the flour to stop them sinking.
Kat BakingExplorer
The buttercream really is to die for!
Kirsty Hijacked By Twins
I love Nutella and these cupcakes look and sound lovely x #FoodYearLinkUp
Kat BakingExplorer
Thank you so much Kirsty!
Kate Glutenfreealchemist
That buttercream sounds amazing! I have made Nutella cream many times, but not Nutella buttercream. Now on my 'must make' list......
Bet it tastes amazing with the strawberry cake!
Kat BakingExplorer
It really is a must make, it's amazing stuff!
Lisa Niblock
I have always struggled with fresh strawberries in cake, I have clearly been doing something wrong! Will be looking here next time! Thank you for letting me host Treat Petite this month I've really enjoyed it! Round up will be up soon!
Kat BakingExplorer
I was concerned about the fresh strawberries too but they turned out really well!
Jane
Hi Kat,
This looks like a winning combo!! I’m going to attempt this recipe along with a couple of others ahead of a family gathering on Saturday…I’ve tried your recipes before and always a winner!
A question on prepping. Can I make the frosting/buttercream the day before and keep separate from the cupcake and pipe on the next day? Just trying to organise my time wisely! Thank you!