Wednesday, May 2, 2012

Raspberry-Nutella Filled Vanilla Cupcakes with Chocolate Cream Cheese Frosting

Now that practicum is over and I have my mornings back, I am truly amazed by the amount of stuff I can get done in a day! I am still used to waking up early, so today, I woke up at 6:15 am (without an alarm) to a beautiful thunderstorm.  I had breakfast, and by the time I was done, the rain had stopped so I went for a small (6 mile) jog.  I love running in this city and I try to do it whenever the weather is nice.  After my run, I showered, made cupcakes, did laundry, washed dishes, went shopping, had lunch, and then got ready to FINALLY go to class.  After class, I did Zumba, and then got ready to go to study night with my fabulous cupcakes.  They came out beautifully and I can't wait to share them with you.

I found the recipe over at Keep It Sweet Desserts.  I decided to adapt the recipe to use some of the ingredients I have in my room.  I am moving out in a week and I am trying to make foods that use up some of the ingredients I have lying around.  I hope that you enjoy...I certainly did :)

Raspberry-Nutella Filled Vanilla Cupcakes with Chocolate Cream Cheese Frosting
(adapted from Keep It Sweet Desserts)

For the cupcakes:
2 2/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups sugar
5 large eggs
4 tbsp vanilla
2/3 cup skim milk
For the filling:
1 cup nutella
1 cup raspberry jam
For the frosting:
1/2 cup unsalted butter
8 oz low-fat cream cheese
6 tbsp unsweetened cocoa powder
1 1/2 cups powdered sugar
2 tsp vanilla

1. Preheat oven to 350 degrees and line 24 cupcake wells with liners (I ended up making about 32 cupcakes).
2. Sift flour, baking powder, and salt together in a large bowl.
3. Beat the butter and sugar together until light and fluffy, for about 4 minutes.  Beat in the eggs, one at a time, until well combined.  Beat in the vanilla.
4. Add half the flour, mix until just combined on a low speed, then mix in the milk, and then the rest of the flour until just combined.
5. Fill each cupcake well about 1/2 full and bake for 20-22 minutes. Let cool completely.
6. Make the filling by whisking the nutella and jam together.  Make a hole in each cupcake (should hold about 1 tsp) and fill with the filling.

What do you do with the cores of cupcakes????

Make perfect mini-cupcakes!!! YUM

7. Make the frosting: beat the butter and cream cheese together until well combined.  Beat in the cocoa powder and then slowly add in the powdered sugar.  Finally, mix in the vanilla.

8. Top each cupcake with the frosting!
Enjoy :)


  1. These look so scrumptious ... Great job!

  2. Holy cupcakes those look amazing!

  3. yum!!!!!! frosting looks mmmmm.... Moo x

  4. looks great. i made the same basic recipe using chocolate cake. good luck on the move out.

    1. Oooh that sounds good! And thank you!

  5. These look great. I like your blog and am now following!

    1. Thanks! Can't wait to share more recipes with you!

  6. What a delicious combo in these cupcakes! They sound amazing!

    1. Thank you! They were pretty fun to make too :)

  7. I love that you filled your cupcakes, they sound amazing that way!

  8. YUM! I definitely buzzed these babies!

  9. those sound AMAZING! soooo many delicious flavors :)