The Baker Upstairs: fluffy vanilla cupcakes with nutella buttercream


fluffy vanilla cupcakes with nutella buttercream


Another Friday, another fantastic cupcake recipe! These cupcakes are unreal. The cake is so light and fluffy, with a perfect sweet vanilla flavor. Of all the cupcakes I've made, I would say this recipe comes closest to vanilla cupcakes from a bakery! And the Nutella buttercream... well, you had me at Nutella. I whipped it until it was light as a cloud, and it made the perfect complement to the cupcakes.

I like that the cupcakes have a sort of untraditional method of adding the ingredients... the butter is cut into the dry ingredients before the wet ingredients are added. I think it really helps in making the butter evenly distributed and contributes to a perfectly textured cupcake. I love (as always) that they are made with simple, easy ingredients. I had everything I needed for these babies in the cupboard already! Gotta love one less annoying trip to the grocery store. These cupcakes are currently at the tip top of my "favorite desserts" list!

Fluffy Vanilla Cupcakes with Nutella Buttercream

adapted from Baking a Moment

1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, cold, cut into small cubes
4 eggs
1 1/2 cup milk (I used skim, and it worked fine)
2 teaspoons vanilla extract

Preheat oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, beating well after each addition. Combine the milk and vanilla in a measuring cup, and add about half of the milk mixture to the flour mixture. Beat until well blended and smooth. Add the other half of the milk mixture, and beat until smooth. Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.

Nutella Buttercream
adapted from Krissy's Creations

1 1/2 cups butter, softened
3 cups powdered sugar
pinch of salt
2 teaspoons vanilla extract
1 cup Nutella

In a large bowl or the bowl of a stand mixer, beat the butter until it is light and fluffy. Gradually add the powdered sugar and salt, beating until smooth Add vanilla and beat until combined. Add Nutella and beat until light and fluffy. Frost cooled cupcakes and enjoy!
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  1. I have got to try these - you make them sound incredible.

  2. Which frosting tip is this?! I love it!

    1. It's a jumbo closed star tip. I don't know the exact number or anything... I think I bought it at Walmart for under a dollar. It makes the prettiest cupcakes, though!

  3. what if you dont have a stand mixer?

  4. Hi alicia,
    I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.

  5. They look fabulous... wanna eat them right from the pic...
    Best Fishing lodge info

  6. I would like to know about how long I have to beat the butter and then how long to beat after adding the nutella? Also at what speed? Thanks!

  7. First of all, they look super great! Can you tell me how much cupcakes you get out of it?

  8. Are you using salted butter for the frosting?

    1. Yes, I used salted. Either salted or unsalted will work.