Description
Super moist yellow cupcakes topped with a creamy Nutella buttercream frosting.
Ingredients
- FOR THE CUPCAKES:
- ½ cups Unsalted Butter, Softened
- ¾ cups Sugar
- 2 whole Eggs, Room Temperature
- 1 whole Egg Yolk, Room Temperature
- ½ teaspoons Vanilla Extract
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- 1-½ teaspoon Baking Powder
- 4 ounces, fluid Milk, Room Temperature
- FOR THE FROSTING:
- ½ cups Butter
- 2 cups Powdered Sugar
- 3 Tablespoons Nutella
- 1 Tablespoon Milk
- ½ teaspoons Vanilla Extract
Preparation
For the cupcakes:
Preheat oven to 350 F. Line a 12-count cupcake pan with paper liners.
In a stand mixer with the paddle attachment cream butter and sugar until fluffy. This takes about 5 minutes. Add in eggs and vanilla extract. Mix to combine.
In a separate bowl mix together the dry ingredients (flour, salt, and baking powder). Add portions of the dry ingredients and milk (in two parts each) to the egg mixture. Make sure to stir in between. Do not over mix. The batter should be thick.
Fill the lined pan with batter, filling each 2/3 of the way up. Place pan in the oven and bake for 12-15 minutes. Make sure a knife or toothpick inserted in the center comes out clean. Remove pan from oven.
For the Nutella buttercream:
In a stand mixer with the paddle attachment cream butter on high for about 2-3 minutes to get a creamy fluffy texture. Add the powdered sugar and mix on low speed until combined. Add the Nutella, milk, and vanilla extract. Mix to combine. If the frosting is too runny add more powdered sugar. If it is too thick add some more milk.
Pipe the icing onto cool cupcakes and decorate as desired. Cupcakes can be stored on the counter at room temperature for a day or two or in the refrigerator for up to 5 days.
