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Strawberry Cupcakes with Nutella Buttercream

Chocolate and fresh strawberry cupcakes topped with Nutella buttercream
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
  • ½ 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