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|
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Strawberry Cupcakes with Nutella Buttercream
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
- 1/2 tsp Vanilla extract
- 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
If you like this, check out more of my Cupcake recipes!
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