The Memory Behind This Treat

The idea for Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More started in my tiny apartment kitchen on a chaotic birthday morning. I was running late, my sink was full of mixing bowls, and I had exactly 1 stick of butter left. My niece had requested “a cupcake party, but like… all different kinds.” So I lined up what I had: a half-empty jar of Nutella, a bowl of wilting blueberries, one lemon, and a handful of random sprinkles. Instead of choosing just one flavor, I decided every cupcake in the tin would get its own personality. By the time the pan went into the oven, I realized I had accidentally created my first “birthday cupcake bar” in a single batch.

That day turned into a tradition: one basic batter, then toppings, fillings, and frostings to build Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes, and a few wild cards from whatever was in the pantry. I remember swirling Nutella into the warm chocolate cupcakes with a butter knife while the kids hovered, asking, “Is that one mine?” The lemon blueberry version happened because I zested the last lemon straight into the batter and folded in the berries that were just about to give up in the fridge. No fancy equipment, just a hand mixer, a stained rubber spatula, and a muffin tin that had seen too many batches of funfetti. When those trays came out—shiny blueberries bursting in some cups, crackly Nutella crowns on others—it felt less like baking and more like gift-wrapping 21 tiny, personal birthday surprises.

How To Make It (Mix & Ingredients)

When you’re planning a spread of Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More, the smartest move is to think in “base batter” and “flavor twist.” Start by mixing one reliable vanilla cupcake batter: whisk together your dry ingredients in one bowl (flour, baking powder, salt) and your wet ingredients in another (eggs, sugar, melted butter or oil, milk, vanilla). This keeps things tidy and lets you split the batter later for different flavors. For tender cupcakes, mix the wet and dry just until you don’t see streaks of flour—overmixing makes tough, dense cakes. Once your base is ready, you can divide it into smaller bowls and build the birthday magic from there, whether you’re craving rich Nutella, bright lemon, or juicy blueberry.

Instructions Process of Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More

For the Nutella chocolate cupcakes, stir cocoa powder into one portion of the batter along with a spoonful of extra milk to balance the dryness from the cocoa. Fold in a generous swirl of Nutella—either directly into the batter or spooned into the centers after you partially fill each cupcake liner for a gooey surprise. For the lemon blueberry cupcakes, zest a fresh lemon right over the bowl so the oils fall into the batter, then add a splash of lemon juice for that sunshiney snap. Toss your fresh or frozen blueberries with a teaspoon of flour before folding them in; this simple trick keeps them from sinking to the bottom and turning the cupcakes soggy. If you’re adding even more variations from your “Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More” lineup—like funfetti or Oreo—stir in those mix-ins last, using a gentle hand so the batter stays light and bakes up fluffy every time.

Make-Ahead & Storage

One of my favorite things about this batch of Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More is how well they play the long game. For unfrosted cupcakes (like your Funfetti, vanilla, and chocolate bases), bake them, let them cool completely, then tuck them into an airtight container at room temperature for up to 2 days. If your kitchen runs hot or humid, slide the container into the fridge and bring the cupcakes back to room temp before frosting so they taste soft and fresh again. Rich options like Nutella chocolate or chocolate peanut butter cupcakes actually get better after a rest, because the flavors meld and deepen overnight. Lighter fruit cupcakes—including lemon blueberry or white chocolate blueberry—keep best in the fridge, loosely covered, for 3–4 days so the berries stay bright and safe.

If you’re planning a big birthday spread with all these Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More, think in layers: bake, cool, store, then frost closer to serving. Most buttercream-style frostings (like Oreo, funfetti, or peanut butter) can be made 2–3 days ahead; store them in the fridge, then beat briefly before piping so they’re fluffy again. Cupcakes with more delicate toppings—think whipped cream, “sundae” style finishes, or anything with fresh fruit, candy bars, or marshmallows like s’mores and campfire cupcakes—are best assembled within a few hours of serving so they don’t weep or wilt. For longer storage, you can freeze unfrosted cupcakes for up to 2 months: wrap each one tightly in plastic, then place in a freezer bag or container. Thaw at room temperature, then decorate as needed, whether you’re going simple with vanilla or going all-out with piñata, rainbow, or pink velvet for the big birthday moment.

Best Ingredients & Party Variations

When you’re baking a birthday batch of Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More, a few smart ingredient choices make all the difference. For the Nutella cupcakes, use a good-quality cocoa powder and a fresh, soft jar of Nutella—stiff, old Nutella doesn’t swirl as nicely into the batter or frosting. Unsalted butter gives you more control over the salt, and full-fat sour cream or yogurt keeps your cupcakes tender instead of dry. For Lemon Blueberry Cupcakes, always use fresh lemon zest (never just bottled juice) and rinse and dry your blueberries so they don’t turn the batter gray. If you can, toss the berries lightly in flour so they don’t all sink to the bottom of the cupcakes.

For parties, I love turning this lineup of Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More into a DIY cupcake bar. Make a mix of base flavors—Nutella, lemon-blueberry, classic vanilla, and maybe something playful like Funfetti cupcakes or Oreo cupcakes—then set out bowls of toppings: chopped hazelnuts, mini chocolate chips, rainbow sprinkles, mini marshmallows, and crushed cookies. Offer 2–3 frostings (chocolate, vanilla, and a tangy lemon or cream cheese) and let guests mix and match. For kids, keep portions small: bake mini cupcakes so they can try several flavors without the sugar crash. For adults, you can sneak in a batch of Sangria cupcakes or Boston cream pie-inspired cupcakes and label them clearly. However you mix it up, stick to room-temperature ingredients, don’t overmix your batter, and your birthday cupcake tray will look like it came straight out of a bakery window.

Serving of Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More

Conclusion

If you’ve made it this far, I hope you’re already imagining who you’ll share these Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More with. That moment when you open the box or bring the plate to the table and everyone leans in a little closer—that’s the magic I always think about when I test and retest these recipes. It’s not just about pretty frosting swirls (though those are fun); it’s about creating bite-sized memories that taste like celebration, comfort, and just a little bit of everyday luxury.

Whether you’re baking with kids, surprising a friend, or just treating yourself after a long week, these cupcakes are an easy way to turn an ordinary day into something sweet and special. I hope you feel excited, confident, and maybe a bit inspired to play with flavors and decorate them your own way.

Now it’s your turn: preheat that oven, grab your mixing bowl, and bake a batch. Then let me know how they turned out—I love hearing your stories and seeing your creations.

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Recipe

Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More

One base vanilla batter that transforms into Nutella chocolate cupcakes, lemon blueberry cupcakes, and more birthday favorites.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Calories 320 kcal

Ingredients

  

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 2 large eggs room temperature
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter melted and slightly cooled
• 1/2 cup whole milk room temperature
• 2 tsp pure vanilla bean paste
• 2 tbsp unsweetened cocoa powder
• 2 tbsp whole milk for chocolate batter
• 1/3 cup Nutella hazelnut spread
• 1 tbsp finely grated lemon zest from about 1 lemon
• 1 tbsp fresh lemon juice
• 1/2 cup fresh or frozen blueberries
• 2 tsp all-purpose flour for tossing blueberries

Instructions

 

• Preheat the oven to 350°F and line a 12-cup muffin tin plus 2 extra cups with paper liners for a total of 14 cupcakes.
• In a medium bowl whisk together 1 1/2 cups flour, baking powder, and salt until well combined, then set aside.
• In a large bowl whisk the eggs and sugar until thickened and slightly pale, about 1 minute by hand.
• Whisk in the melted butter, 1/2 cup milk, and vanilla bean paste until the mixture is smooth.
• Add the dry ingredients to the wet ingredients and whisk or stir with a spatula just until no dry streaks of flour remain; do not overmix.
• Divide the base batter evenly into 2 medium bowls, using about half the batter in each bowl.
• For the Nutella chocolate cupcakes, sift the cocoa powder over one bowl of batter, add 2 tbsp milk, and stir gently until the cocoa is fully incorporated.
• Warm the Nutella slightly if stiff, then dollop it into the chocolate batter and fold lightly, leaving a few visible swirls.
• For the lemon blueberry cupcakes, add the lemon zest and lemon juice to the second bowl of batter and fold gently to combine.
• In a small bowl toss the blueberries with 2 tsp flour until coated, then fold them into the lemon batter with a spatula.
• Fill half of the prepared cupcake liners about two-thirds full with the Nutella chocolate batter, then fill the remaining liners about two-thirds full with the lemon blueberry batter.
• Bake the cupcakes for 16–18 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center of a cupcake comes out clean or with just a few moist crumbs.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.

Notes

- You can bake all 14 cupcakes in one pan by reusing 2 liners after the first batch, or use a second pan if you have it.
- Keep the mixing gentle once the dry ingredients are added to avoid tough or dense cupcakes.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate lemon blueberry cupcakes for up to 4 days.

Keyword birthday cupcakes, lemon blueberry cupcakes, lemon blueberry cupcakes & more, Nutella chocolate cupcakes, vanilla cupcakes, Vegetarian