Nutella Swirl Cupcakes Recipe by The Diabetic Pastry Chef

Nutella® Swirl Cupcakes – Recipe

These are quick to make and really delicious!

Nutella® Swirl Cupcakes


1/2 cup +2 T butter, softened
2/3 cup Whey Low® sugar substitute
3 large eggs, room temperature
2 T milk
1/2 tsp vanilla extract
7/8 cup cake flour, sifted
7/8 cup white whole wheat flour, sifted
1/4 tsp salt
2 tsp baking powder
1 tsp King Arthur® Cake Enhancer (optional)
12 tsps Nutella® or Rawtella® (sugar-free) hazelnut spread


In large mixing bowl, cream butter and Whey Low® until light and fluffy, approximately 2 minutes. Add eggs one at a time, and mix well; batter will not appear smooth. Add milk and vanilla. At low speed, stir in flours, salt and baking powder until combined and no flour remains.

Fill each cupcake liner 3/4 full with batter. Top each with 1 tsp Nutella®.  Swirl each batter tin with a toothpick, being sure to fold a bit of batter over the Nutella®. Bake at 325 degrees in a preheated oven for approximately 20 mins.  Cool and enjoy!

Check out this amazing recipe for sugar-free (contains honey) hazelnut spread