Strawberry Cupcakes with Nutella Buttercream

January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

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.

Strawberry Cupcakes with Nutella Buttercream

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

Chocolate and fresh strawberry cupcakes topped with Nutella buttercream
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: Cupcake
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 23
Author: thebakingexplorer


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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

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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14 comments / Add your comment below

  1. 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!

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