Ingredients for Nutella Swirl Cupcakes
- All Purpose Flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 115g softened unsalted butter
- White Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Approximately 1 tablespoon Nutella per cupcake
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How to Make Nutella Swirl Cupcakes
- Preheat oven to 160°C (320°F). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together 150g all-purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder. Set aside.
- In a large bowl, cream together 115g softened unsalted butter and 150g granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each cupcake liner about 3/4 full with batter.
- Add approximately 1 tablespoon of Nutella to the top of each cupcake.
- Use a toothpick or small knife to swirl the Nutella into the batter, creating a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
103g
Fat
66g
Carbs
14g
