• Prep Time: 15 mins
  • Cooking Time: 17 mins
  • Serves: 15

Vanilla Cupcakes with Nutella Frosting

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • Flour ”“ 1 1/4 cups Corn flour ”“ 2 tbsps Sugar ”“ 3/4 cup Baking powder ”“ 1 1/2 tsps Salt ”“ 1/4 tsp Eggs ”“ 2 Buttermilk ”“ 1/2 cup Butter ”“ 1/4 cup, unsalted Vegetable oil ”“ 1/4 cup Vanilla essence ”“ 1 1/2 tsps Directions: Butter ”“ 1/3 cup Nutella ”“ 1/2 cup Icing sugar ”“ 2/3 cup, sifted Milk ”“ 1-2 tbsps or heavy cream Vanilla essence ”“ 1/2 tsp


Preheat oven to 175 degrees C and line the muffin tray with cupcake liners. cup moulds with paper liners.
Slft flour, corn flour, baking powder and salt at least 3 times and place in a bowl.
In another bowl, beat the butter until light. Add sugar and beat till light and fluffy.
Add each egg, one at a time and beat until well incorporated. Add the oil and vanilla essence and mix well.
Add 2 to 3 tbsps of flour, alternating with a little buttermilk and mix until well combined on low speed. Do not over beat.
Start and end with flour. Spoon the batter into the cupcake liners a little over 1/2 full. Bake for 14-15 mts on until a toothpick inserted in the cupcake comes out clean.
Place the tray on a wire rack to cool for 10 mts. You can frost the cupcakes with frositng of your choice. I frosted with nutella frosting.
For frosting. Beat the butter for 3 mts on medium speed. Add icing sugar little by little along with a tbsp of milk and beat further for 6-7 mts until light and creamy. Add nutella and beat for another 3 mts. Fill a piping bag with a icing tip of your choice and pipe the nutella frosting over the cupcakes.
All the ingredients for the cupcake must be at room temperature.
Do not overbeat the cake batter at the time of adding the flour and buttermilk. Just mix till well combined on low speed.
You can add 1 cup sugar for a sweeter cupcake. Since I was frosting the cake, I reduced the quantity of sugar.
You can omit butter and use 1/2 cup oil or vice versa.
Refrigerate the piping bag with frosting for 15 mt so that it is not runny when you pipe the frosting over the cupcakes. I have reduced icing sugar to less the sweetness of the frosting. You can use utto 1 1/2 cups icing sugar.

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