Fluffy Sprite Cupcakes with Nutella Cloud Frosting

I am usually not a frosting person. I’m the girl who leaves half the frosting on the plate at birthday parties, even if the cake was delicious. But when you add Nutella into the equation? Oh my goodness, no words can do it justice. Whoever invented Nutella deserves a Nobel peace prize or something because it is truly a gift to the world. This frosting is fluffy, creamy, Nutella-y, heavenly… you just have to see for yourself, okay?

I have this secret recipe I use when I’m too lazy to make a whole cake from scratch. Well now I guess it won’t be so secret anymore, but it’s essentially a fancy cake mix. It makes a regular box mix so much fluffier and the crumb is so tender it practically falls apart in your mouth. Also, it’s kind of no-fail for those of you out there who say you “can’t bake”.  😛 When you’re crunched for time, just do this – trust me, it tastes really good.


Recipe: Fluffy Sprite Cake


  • 1 box vanilla cake mix
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 3-oz. box vanilla instant pudding
  • 8 oz. can of sprite (the mini one)


  1. Preheat oven to 350 degrees. Line cupcake tins with 24 paper liners (this makes a lot of batter so you might need to do a second batch, I always get a few extra out of this.)
  2. Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes. Pour batter into liners, filling a little less than 2/3 of the way full and bake for 15-20 minutes (until a toothpick inserted into the center comes out clean). Try not to let the tops brown too much. Remove from the oven and let cool for 5 minutes before turning the cupcakes onto a cooling rack to finish cooling.


You can use any white/vanilla/yellow cake mix for this!

Number of servings (yield): 24 cupcakes

Adapted from Bakerella

While you wait, prepare the frosting…

Recipe: Nutella Cloud Frosting


  • 2 cups (4 sticks) butter, softened but still retains its shape
  • 3 cups confectioner’s sugar
  • 4 tsp pure vanilla extract
  • 1 ½ cup (8 ounces) premium bittersweet chocolate, melted and slightly cooled
  • 2/3 cup nutella
  • 2 TB milk
  • Pinch of salt


  1. In a large bowl, combine the confectioner’s sugar and butter and beat on low speed for about a minute.
  2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth (about 2 minutes).
  3. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute. Scrape down the sides of the bowl with a spatula and incorporate. The frosting should be light and fluffy.
  4. If no one’s looking, lick the spatula. Seriously, just do it.
  5. Fit a piping bag with a tip of your choice, fill the bag with the frosting, and pipe onto the cupcakes (make sure they are completely cool!) I intended to use a round tip but couldn’t find one and ended up using a coupler, which is why the stripe happened.


You should use this frosting right after you make it because of the consistency; once it’s on the cake or cupcakes, it will keep its texture for up to 3 days.


You can leave out the Nutella and just have an amazing chocolate cloud frosting!

Number of servings (yield): Generously frosts 24 cupcakes (you will have leftover..but that just means more for you to eat out of the bowl, right?)


Adopted from Sweetapolita

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