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These Mini Cupcakes with Nutella Swirl and Raspberry Cream Cheese Frosting are the perfect bite-sized treats! They are easy to make, they taste amazing, and they are adorable!
Featured with this recipe
- Mini Cupcakes with Nutella Swirl Ingredients
- Homemade Raspberry Cream Cheese Frosting
- How to Make Mini Cupcakes
- Tips and Modifications when making Mini Cupcakes
- Frequently Asked Questions
- How to Store and Make Ahead Easy Mini Cupcakes
- Other Cupcake Recipes You’ll Love
- How to Make Mini Cupcakes
- Nutella Swirl Mini Cupcakes with Raspberry Cream Cheese Frosting Recipe
Mini cupcakes with Nutella swirls are a delicious combination of sweetness and the Nutella chocolate savory taste. This quick and easy cupcake recipe is ready in less than 30 minutes! Impress your friends and family with this delicious mini cupcake that is fun and delicious!
Get ready to have a party with these cute mini cupcakes! The cupcake is a yellow cake mix base with a swirl of Nutella, then topped off with a sweet and creamy raspberry frosting. Perfect for celebrations, get togethers, and anything in-between.
Mini Cupcakes with Nutella Swirl Ingredients
Make these simple cupcakes using a box mix with an extra sweet swirl in the middle. Mix the batter with extra moisture and flavor using secret ingredients that help boost a cake mix. Altogether, you will have the best Nutella swirled cupcakes!
- Yellow cake mix – Make this recipe even easier by using yellow cake mix. This helps avoid all the dry ingredients when you have them in one box! No need to follow the instructions on the back. You will only be using the flour mixture for this recipe.
- Egg whites – This gives the cake a light and fluffy texture.
- Oil – Moisten the cake with some delicious oil.
- Milk – Gives moisture and flavor to the cake mix.
- Mayonnaise – This is a hidden secret but takes box cakes to the next level.
- Extracts – We are going to use both vanilla and almond blend of extract for a more powerful flavor!
- Nutella – Always a favorite ingredient to add to most recipes. This will give the cupcake that pretty decorative swirl on the top.
Homemade Raspberry Cream Cheese Frosting
Simply cream together the butter and sour cream, blend together raspberry and almond, and finish by slowly adding in powdered sugar until stiff peaks form. This is a quick and easy frosting that is delicious and full of flavor!
- Cream cheese – This gives a sweetness to the butter. Soften at room temperature before adding to the recipe.
- Butter – Make sure your unsalted butter is soft and can cream easily before adding it to the mixing bowl. If it is not soft, there will be clumps and bumps in your homemade frosting.
- Raspberry preserves – Give the frosting the flavor it needs, raspberry! It is a delicious frosting flavor.
- Almond extract – Instead of using your classic vanilla extract, this almond extract is full of flavor and gives a different light and tasty flavor to the frosting.
- Powdered sugar – Thicken the frosting with sweet and soft confectioners’ sugar that creates the best frosting.
How to Make Mini Cupcakes
Get ready to have cuteness overload when making these cupcakes in mini muffin tins! Pick your favorite cupcake liners for your mini cupcakes to be baked in. This sweet treat will be your favorite combination yet!
- Mix together – In a large mixing bowl combine the cake flour mixture, egg whites, oil, milk, mayonnaise, vanilla, and almond extract. Mix until combined.
- Cupcake pan – Place paper liners in a mini cupcake tin and fill it 2/3 full. Put about ¼ cup of Nutella in a piping bag and pipe a swirl onto the top of each cupcake.
- Bake cupcakes – Bake for 10-15 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
Tips and Modifications when making Mini Cupcakes
They are so moist and rich. When you make the Nutella swirls, don’t worry about making them perfect…they will be covered up by frosting for the most part. Of course, you can make these in a regular-sized cupcake pan, you’ll just have to bake them a little longer (18-20 minutes) and use a little more Nutella.
- Preserves – When making the cream cheese, if raspberry is not your favorite, try strawberry, blackberry, or grape jelly preserves.
- Box mix – Change the yellow cake mix to another flavor of choice. White, funfetti, or even strawberry-flavored cake mix. Dark chocolate cake like devil’s cake mix or German cake mix makes it even more chocolatey for chocolate lovers!
- Filling cupcakes – I like to use a cookie scoop or a ¼ of a cup measuring cup to help scoop and pour the cupcake liners.
- No liners – No problem! If you don’t have a cupcake liner, you can grease the muffin tins to avoid the cupcakes from sticking as they are baking.
- Frosting – If you are looking for a different texture or flavor of frosting, try using vanilla buttercream frosting or chocolate buttercream frosting.
“I love these cupcakes. The pink frosting is simply cute and pretty, and it’s hard to stop with just one. 🙂”
-Anita
Frequently Asked Questions
With this recipe, we have already adjusted and tested the cupcakes baked in mini muffin tins. Because they are smaller compared to cupcakes the timing is cut in half. To make sure they are completely cooked through, use a toothpick to check the doneness and if the middle is completely cooked through.
With this recipe, you can make 24 mini cupcakes. If you need more cupcakes you can double the recipe using another cake box mix. Do not just add all-purpose flour to the recipe.
This bite-sized sweet treat is about 1 ¼ inches tall with a diameter of 1 ¼ inches at the top and estimate about ¾ inches at the bottom. Small and cute!
I use a cookie scoop or a measuring cup to help fill the cupcakes to about ½ to a 2/3 full. I like mine to be as tall as I can bake it!
If you notice your cupcakes are flat after baking you may have added too much liquid in the ingredients that you need. The balance of dry and wet ingredients will help absorb the liquid and balance each other so they fluff up rather than sink in the middle.
How to Store and Make Ahead Easy Mini Cupcakes
Once your cupcakes have cooled completely, you can place them in an airtight container for four to five days. Make sure the lid on the container does not touch the top of your mini cupcakes. If they do or you do not have a lid, you can use plastic wrap to contain them.
If you know you are storing your cupcakes, leave off your frosting until you are ready to serve. You can store your frosting in a ziplock bag or airtight container in the refrigerator for five to seven days as well.
Other Cupcake Recipes You’ll Love
Cupcakes are such a fun dessert. Between the frosting, the fillings, the toppings, and the cake itself, there are so many combinations and possibilities! We hope you will enjoy this recipe, as well as some of our other favorite cupcake recipes!
How to Make Mini Cupcakes
Nutella Swirl Mini Cupcakes with Raspberry Cream Cheese Frosting
Equipment
- Mini Muffin Pan
- Piping Bag
- Electric Mixer
Ingredients
- 1 yellow cake mix
- 4 egg whites
- 1/3 cup oil
- 1 cup milk
- 1/3 cup mayonnaise
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/4 cup Nutella
For the frosting
- 8 ounces cream cheese softened
- 1 stick butter softened
- 1/4 cup raspberry preserves
- 1/2 teaspoon almond extract
- 5 cups powdered sugar
Instructions
- Preheat oven to 350.
- In a large bowl combine cake mix, egg whites, oil, milk, mayonnaise, vanilla, and almond extract. Mix until combined.
- Line a mini cupcake pan and fill 2/3 full.
- Put about ¼ cup of Nutella in a piping bag and pipe a swirl onto the top of each cupcake.
- Bake for 10-15 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
- Remove from oven and let cool completely.
For the frosting
- Cream butter and cream cheese until smooth.
- Add raspberry preserves and almond extract. Mix until combined.
- Add powdered sugar one cup at a time and mix until it forms stiff peaks.
- Once cupcakes have cooled completely, frost, and enjoy!
Notes
How to Store or Make Mini Cupcakes Ahead of Time
Once your cupcakes have cooled completely you can place them in an airtight container for four to five days. Make sure the lid on the container does not touch the top of your mini cupcakes. If they do or you do not have a lid, you can use plastic wrap to contain them.If you know you are storing your cupcakes, leave off your frosting until you are ready to serve. You can store your frosting in a ziplock bag or airtight container in the refrigerator for five to seven days as well.
Really yummy.
You had me at Nutella swirl! Yum! 🙂
I love these cupcakes. The pink frosting is simply cute and pretty, and it’s hard to stop with just one. 🙂
We are making this as our stay at home activity today and kids are ready to go! We love your recipes and everything we bake from this website is SO DELICIOUS. thanks for keeping us sane during self quarantine!
I am on SUCH a Nutella kick right now while we are social distancing. This would be such a fun recipe to make with my girls while we have so much time together!