5 1/2tablespoonsunsalted butter, at room temperature
3/4cup+ 2 tablespoons granulated sugar
1large egg + 1 egg yolk, at room temperature
1teaspoonVanilla Extract
1 1/4cupsall-purpose flour
1 1/4teaspoonsbaking powder
1/2teaspoonsalt
1/2cupsour cream (I used Full-fat)
2tablespoonsmilk (I used whole)
For the Nutella Buttercream:
8tablespoonsunsalted butter, at room temperature
2cupspowdered sugar, plus more if needed to reach a thicker consistency
2 1/2tablespoonsheavy cream
Scant 1/2 cup cocoa powder
1/4cupNutella
Colored sprinkles, optional
Instructions
For the Yellow Cupcakes:
Preheat oven to 350° (F). Line 12 muffin cups with paper liners and spray them lightly with non-stick spray.
In a large bowl using a handheld mixer or in the body of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; about 2 minutes. Add egg and then egg yolk, beat until combined. Beat in vanilla.
In a separate bowl, whisk together flour, baking powder and salt; add to creamed butter mixture alternately with sour cream and milk, beating well after each addition.
Fill prepared cups three-fourths full.
Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans for at least 10 minutes before removing to a wire rack to cool completely. Spread with frosting once cooled.
For Nutella Buttercream:
In the body of a stand mixer fitted with the paddle attachment beat butter until creamy. Gradually add the sugar, then cocoa powder, and beat until combined (it make be craggily, that's ok). Add 2 tablespoons of the cream and beat until smooth. Beat in Nutella, and add additional powdered sugar (a 1/4 cup at a time) if the frosting looks too thin. Add additional cream if the frosting looks too thick, a tablespoons at a time. Spread evenly over cupcakes. Decorate with sprinkles if desired.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature