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Mini Vanilla Cupcakes with Chocolate Hazelnut Frosting
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A bit of vanilla yogurt in the batter makes these muffins super moist and fluffy. Rich hazelnut spread adds a rich and creamy frosting finish.

Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 1944 kcal
  • 1 cup all purpose flour
  • 3/4 tsp table salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup low fat vanilla yogurt
  • 1 large egg
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 TB melted butter
  • 1 TB reduced fat cream cheese at room temperature
  • 3/4 cup fat free whipped topping
  • 3 TB chocolate hazelnut spread such as Nutella
  1. Preheat oven to 350. Combine flour, salt, baking soda, and baking powder in a small bowl. Whisk together yogurt, egg, lemon extract, sugar, vanilla extract, and melted butter in a large bowl. Fold dry ingredients into wet until just combined.
  2. Coat a 24 mini muffin pan with cooking spray or line with mini cupcake liners. Spoon 1 heaping TB batter into each and bake for 12 minutes or until a toothpick inserted in the center comes out clean. Let cool. Use an electric mixer to combine cream cheese and chocolate hazelnut spread. Mix in whipped topping until combined. Frost cupcakes and chill until ready to serve.
Recipe Notes

The frosting looks beautiful piped on top of the cupcakes. Just let it chill a bit to firm up first.

Nutrition Facts
Mini Vanilla Cupcakes with Chocolate Hazelnut Frosting
Amount Per Serving
Calories 1944 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 45g 225%
Cholesterol 223mg 74%
Sodium 3491mg 145%
Potassium 1533mg 44%
Total Carbohydrates 315g 105%
Dietary Fiber 9g 36%
Sugars 204g
Protein 39g 78%
Vitamin A 17.6%
Vitamin C 5.5%
Calcium 77.4%
Iron 64.6%
* Percent Daily Values are based on a 2000 calorie diet.

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