Cupid’s Cupcakes (Strawberry & Nutella)

Adapted from my vanilla cupcakes, these Cupid Cupcakes are the ultimate declaration of love: strawberry, chocolate, and vanilla all in one! Fill with Nutella and garnish with a chocolate heart for an over-the-top festive Valentine’s Day treat.

Valentine's day cupcakes

Remember how last week was all about pizza dough?

Well, this week’s all about chocolate.

These Valentine’s Day cupcakes are filled with Nutella and topped with strawberry Nutella swirled buttercream. And yes, they’re every bit as lush as they look!!

Strawberry Nutella frosted cupcakes on a pink cake stand

Nutella filled cupcake

If It Ain’t Broke, Don’t Fix It

Today’s cupcake recipe begins with a very familiar cupcake batter. My vanilla cupcakes are tried and true, combining an extra fluffy crumb and undeniably buttery vanilla flavor. It’s difficult to replicate that bakery style cupcake perfection, but this recipe nails it EVERY TIME. I depend on this base recipe because the ingredients guarantee success;

  • Egg Whites (no yolks): Lift up the crumb instead of weighing it down.
  • Sour Cream: Leaves all the moisture.
  • Cake Flour: Promises an extra soft texture.

Here’s a complete run-down of the recipe if you’re interested.

There’s no point straying from this recipe because the results are fantastic and consistent. Plus, it’s really easy to adapt the cupcake into different flavors like peanut butter and jelly cupcakes, pistachio cupcakes, and coconut cupcakes.

My #1 tip: Fill the cupcake liners only about 2/3 full. These cupcakes rise up tall and excess batter will overflow.

Vanilla cupcake batter in cupcake pan

Strawberry Nutella Cupcakes = Cupid’s Cupcakes

I call these Cupid’s Cupcakes because they’re the most festive Valentine’s Day cupcakes I’ve ever made! We’re taking my vanilla cupcake recipe, stuffing it with Nutella, and topping with beautifully swirled buttercream. (Giving us neapolitan vibes!) Strawberry and Nutella is an underrated flavor combination. It’s definitely cupid approved.

My trick for filling cupcakes: Here’s a video tutorial. (Scroll halfway down the post.) I also show you how to swirl two frostings together in that video. Don’t overcomplicate things because it’s actually very easy!

2 images of Nutella filled vanilla cupcakes before frosting

2 images of bowls of Nutella and strawberry frostings

Two Frostings from 1 Basic Recipe

Besides the flavor, what you’ll love most is that the two frostings start with 1 basic buttercream. Convenient! Even though there’s a lot going on, this recipe is just like any homemade cupcake & homemade frosting recipe– the buttercream is simply split into two flavors.

  • Add Nutella to half of the buttercream and strawberry “dust” to the other half.

What’s strawberry dust? A dessert miracle, that’s what! Strawberry dust is the secret to real strawberry frosting. Grind up freeze-dried strawberries and beat the powder right into the buttercream. Freeze-dried strawberries are REAL strawberries, so you get real flavor without comprising the buttercream’s texture. I discovered this trick several years ago and it graces my strawberry cake and strawberry cupcakes. And the frosting is naturally pink!

Top view of strawberry Nutella cupcakes

strawberry nutella cupcake on a white plate with a chocolate heart on top

Valentine’s Day cupcakes are a tradition! Cupcakes are an extra special treat and it’s fun to dress them up for different holidays, especially February 14th. Here are a few Valentine’s Day cupcake recipes from previous years:

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Valentine's day cupcakes

Cupid’s Cupcakes (Strawberry & Nutella)

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 15 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Strawberry, Nutella, and vanilla all in one! These Valentine’s Day inspired cupcakes begin with my basic vanilla cupcake recipe. The two frosting flavors are made from 1 basic vanilla buttercream. These cupcakes are fun, festive, and definitely Cupid approved!!


  • 1 and 3/4 cups (207g) cake flour* (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/3 cup (100gNutella

Nutella & Strawberry Swirl Buttercream

  • 1 cup (about 25g) freeze-dried strawberries*
  • 1 and 1/2 cups (345gunsalted butter, softened to room temperature
  • 6 cups (720g) confectioners’ sugar
  • 1/3 cup (80ml) heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup (100gNutella
  • optional for garnish: chocolate heart candies or strawberries


  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. (I used these pink cupcake liners.) Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside.
  2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix.
  4. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before filling and frosting.
  5. Fill the cupcakes: Watch my cupcake filling video (found in this post) for a visual of this step. Using a sharp knife, cut a circle/hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. Spoon Nutella inside each carved out cupcake. Use as much Nutella that will fit. Slice off the pointy end of the “cone” piece you removed so that it can fit on top of the filling. Place on top of the filling.
  6. Make the buttercream: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/3 – 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Divide buttercream in half. Beat 1/3 cup of Nutella into half and the strawberry dust into the other half. If either frosting seems too thin for piping, add an extra Tablespoon of confectioners’ sugar. Add an extra Tablespoon of cream if frosting seems too thick.
  7. Swirled frosting: Fill a piping bag with a piping tip (I used Wilton 1M piping tip for the pictured cupcakes). Add a spoonful of the Nutella frosting, then a spoonful of the strawberry frosting, then continue alternating spoonfuls of frosting until the piping bag is filled. Pipe frosting onto cupcakes. I piped a basic tall swirl. See #2 in this post about piping a tall swirl.(I have a video tutorial in that blog post if you need a visual.) Decorate with garnishes, if desired.
  8. Cover and store leftovers in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature or in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Cake Flour: If you can’t get your hands on cake flour, you can make this DIY cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  3. What to Do with Leftover Egg Yolks? I have some recipe ideas for you!
  4. Where to Buy Freeze-Dried Strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe’s and Target carries them. Keep your eyes peeled– they’re more commonly found that you think! Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder.
  5. Why is Everything at Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  6. Nut Allergy / Alternative to Nutella: Instead of Nutella filling, fill the cupcakes with chocolate ganache. Instead of the Nutella frosting, swirl the strawberry frosting with my chocolate buttercream.
  7. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.

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  1. Awwwww!! These are so cute…..I love Valentine’s day baking and am always looking for new recipes and ideas when that time of year comes, so I’ll definitely be making these!

    P.S. Love the name 😉

    1. Thanks Gemma!

    2. They were really sweet though super cute!

  2. These are cute! Could you give some details about the chocolate hearts (brand/where to find)? They look familiar, maybe Dove brand? Sorry if I missed it in the post, super tired tonight. I think I’m going to make these for Valentine’s Day!

    1. Hey Elle! They are Hershey’s brand, but Dove makes hearts as well!

      1. Thank you for your reply! I found lots of versions at Target today! I saw Hershey ones with strawberry filling which would be perfect, but I was too tempted by the Dove chocolate and pink champagne swirl version! Super pretty and match the frosting. Thank you, again! 🙂

  3. I love these! They look so yummy and are a super cute idea for Valentine’s Day. I think I will make them for me and my hubby 🙂
    Also I just wanted to note that on my cellphone, for some reason I can’t look at multiple pages on your website. Like, if I click on the cookie category for example, there is no “2, 3, 4” etc for me to click through the next pages. Just one page and I know that’s not all of them! Lol

    1. Hey Stephanie! I thought that temporary glitch had been fixed last week, so let me look into it this morning. Sorry about that!

  4. I will definitely be making these to hand out to everyone on Valentine’s Day They’re lovely! Do you have any suggestions on substitutes to use for those who aren’t fans of Nutella? I might do a batch of Nutella and a batch of a substitute.

    1. Hi Erna! See my recipe note for Nutella substitutions 🙂

  5. Those look fabulous!

    1. Thanks Denise!

  6. I can’t find freeze dried strawberries where I live. What can I use instead? I saw some dehydrated strawberries in the bulk section the other day, but I’m not sure they would be dry enough.

    1. Hi Melanie! I don’t recommend the dehydrated strawberries– are they the gummy/dried fruit kind? Instead of freeze-dried strawberries, how about a little strawberry extract or strawberry jam.

      1. how much jam would be used instead of the strawberries?

  7. Andrea Farmer says:

    The plan was vanilla cake with chocolate buttercream…until NOW!!! I’m so excited to try this buttercream. I use this vanilla cupcake recipe quite often. Like you said, if it’s not broke! I look forward to each and every recipe you share. Always a fun adventure for my family. Thank you so much!

    1. YAY! I hope you and your family enjoy these 🙂 Happy baking Andrea!

  8. Christopher J Wells says:

    I try to be health and environmental minded baker. Do you realize Nutella is 75 palm oil. Please look at what palm oil has done to the world Orangutans. You can make your own hazelnut coco cream very easily with a home food processer.

    1. Thank you for sharing! Alternatives are listed in the notes if you are interested. 🙂

      1. Christopher J Wells says:

        Thank you

      2. Christopher J Wells says:

        Thank you I also have a chocolate allergy and make ganash with toasted carob to mimic dark chocolate.

  9. AH! Sally, these look amazing! The perfect Valentine’s Day treat! And just in time, too! I was just hoping you would post another cupcake recipe; yours are the best I’ve ever used! I love this idea of a chocolate/berry flavor combination, and I was wondering if I could use your raspberry frosting and swirl it with your chocolate buttercream (and fill the cupcakes with ganache)? I think that would also be super tasty! What do you think?

    1. Yes!! That would be delicious!!

  10. YUM!!! These look AMAZING!!! Love the freeze dried strawberries idea! Genius. Thanks Sally!

    1. Thanks so much Maddie! Hope you love these 🙂

  11. Laura | Tutti Dolci says:

    The most gorgeous cupcakes, Sally! The swirled frosting is so pretty!

    1. Thanks so much Laura!

  12. These look super yummy! Great job as always Sally!

    1. Thanks Ashley!

  13. These cupcakes look amazing! Perfect for Valentines’ day!

  14. Ashlyn @ F5 Method says:

    Love how adorable these are! They’d make the perfect Valentine’s Day dessert treat for a school party or romantic dinner!!

  15. Hi sally, i’m unable to find the video on the recipe you linked!

  16. Kirsten Wiser says:

    The videos for filling cupcakes and swirling the frosting don’t exist on the page I pulled up. When I click on the video, it just brings me back to still pictures of mixing color into frosting – no video.

  17. Kimberlie S Triplett says:

    Sally you are truly an inspiration, you have basically achieved what I have dreamed to do and I am trying so hard to do it. I’ve read all of your pointers and I’m working on my instagram more and when you started “liking” my stuff, I ran into the other room and literally screamed at my husband that you liked it . I do photography but I am an amateur, baking is a passion that I’ve been doing for a long time and I’m even working on trying to start my own business.
    Thank you Sally for your knowledge and really putting all the effort is helping others become better bakers.

  18. When I asked my son’s gf what kind of cake she wants for her birthday, she said she’s been seeing a chocolate and strawberry “mash up” thing lately that might be interesting. These were the first thing I thought of!! Thanks Sally!! I ordered the strawberries off amazon, I’ve been looking for them for over a year with no luck. I’m also going to finally make the strawberry cupcakes too!!

  19. Hi~ I want to make these for a child’s birthday who is gluten free. I am using a 1:1 flour substitute. However, you call for cake flour. Will the corn starch work around you detailed, if one can’t find cake flour work with 1:1 GF flour substitute? Do you know if this recipe will even hold up to a GF flour mixture?
    Also, I intend to make my own nutella, for reasons someone mentioned above. They look delish, and I hope the GF option works. Any ideas?

    1. Hi Jenny, I’m sorry, I don’t have any experience baking with gluten free flour. If you have time for a test batch you can certainly try the corn starch trick and see if it works – and let me know!!

  20. These were fantastic! I have never made strawberry frosting using freeze-dried strawberries until now, and I don’t think I’ll make it any other way going forward. Best vanilla cupcake I’ve ever made, thank you Sally for this recipe!

    FYI– I made only 2/3 the frosting recipe and it was definitely enough.

    1. I’m so glad you gave it a try for the first time, Maddy!

  21. I made these for Valentine’s Day and they were FANTASTIC!! My coworkers loved them!! I doubled the cake recipe and made the frosting recipe as is and still had more than enough frosting. Will definitely make again!

  22. These turned out great! Made the recipe exactly as written. The flavor combination is unique and addictive. This does make a ton of frosting! I ended up with 14 cupcakes and had some left over. Not a bad thing- it was nice to have some extra while mastering the swirl. Will definitely make these again for next Valentine’s Day!

  23. These cupcakes sound delicious. I hate to nitpick but …
    “Freeze-dried strawberries are REAL strawberries, so you get real flavor without comprising the buttercream’s texture. I discovered this trick several years ago and, it graces my strawberry cake and strawberry cupcakes.”

    Should probably be “without compromising”

  24. Very yummy flavor combo and fun!

  25. Mel Sinclair says:

    I love making these cakes, but I’m wondering if you have any Go-To recipe for Gluten Free cupcakes? I have so many GF friends who are sad to be missing out on these creations. Do you have a link you can share, or develop some GF goodies for us?

    1. Hi Mel! I don’t have much experience with gluten free baking, so I’m not the best person to ask! Here are some of my naturally GF recipes:

  26. Emily R Myers says:

    I do not have a food processor or blender. Is there another way to incorporate the strawberries into the buttercream?

    1. Hi Emily, You can try to place them in a zip top bag and then use a rolling pin to roll over the bag to crush the freeze dried berries. I have not tried this but I’m guessing it will take a bit of arm muscle to get them to a powdery consistency.

  27. Do you have any substitution suggestions for the sour cream? I’m making this for a person who can’t have diary. I use Ripple in place of milk but wasn’t sure what would be a good alternative for the sour cream. Excited to try this recipe! 🙂 Thanks!

    1. Hi Marcy, I have not tested this recipe with non-dairy ingredients. You can try a non-dairy yogurt but I’m unsure of the results.

  28. These taste amazing!!! We didn’t have any more Nutella for the middle of the cupcake so we had to make chocolate ganache for it instead.

  29. Hi Sally,

    Could i use thus recipe for a double layer cake ?
    With the same Nutella filling for the middle perhaps. Would I need to change the measurements for 2 9″ cake pans ?

    1. Hi V, For a two layer 9-inch cake I suggest following the recipe for my Favorite White Cake and then you can use this Nutella and strawberry frosting to fill and frost the cake. Enjoy!

      1. Hi Sally,

        Thank you so much for your reply. I had a look at the recipe for your Favorite White Cake, and saw that it uses egg whites. Could I use egg replacer for this ? I usually use Bob’s Red Mill. Or flax eggs.

  30. Hello Sally,

    Love all ur recipes and have made quite a few of them- each one turned out perfect thank you for publishing such great recipes. Your pizza dough recipe is a staple in my home. I always make the dough and freeze it.

    I will trying out the Cupid’s cupcakes – my daughter wants them … the only issue is I can’t find any freeze dried strawberries near me.. could you please suggest an alternative and the quantity? Can I used frozen strawberries ? Thank you ☺️

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lubna, The moisture from frozen berries is not ideal for buttercream. If you cannot find or order freeze dried strawberries, I recommend making a reduced strawberry puree like we do for the batter of this strawberry cake. Then using the frosting recipe in our chocolate cupcakes with raspberry frosting. Use the reduced down strawberry puree in place of the raspberry preserves/jam.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally