Banana and Nutella are an awesome flavor combination in these Banana Cupcakes with Nutella Frosting. I should probably tell you how these banana cupcakes are perfectly moist with plenty of banana flavor and a not too dense texture. But Nutella Frosting is so good everything else pales in comparison!
I’m usually somewhat hesitant to make anything with Nutella because it tastes so insanely perfect right out of the jar.
I’m usually somewhat hesitant to make anything with Nutella because it tastes so insanely perfect right out of the jar.
Nutella Frosting
But if it is possible to improve upon perfection, Nutella Frosting does just that. Trust me, once you try the heavenly chocolate hazelnut spread in buttercream form, you won’t be able to resist licking the bowl clean.
There’s still plenty of that amazing Nutella flavor, it’s just transformed into a fluffier and creamier and even more awesome texture when made into a buttercream.
Nutella Frosting is deliciously addictive and the perfect compliment to a banana cupcake if you can refrain from eating it all straight from the bowl.
These Banana Cupcakes with Nutella Frosting are sure to become a family favorite!
Use Overripe Bananas
You want to use bananas that are really ripe for this recipe. They should have lots of black spots on them. Overripe bananas will give more moisture, flavor and sweetness to the cupcakes.
Variations
- Add some crunch by sprinkling some chopped hazelnuts on the frosting.
- Add half a cup of chocolate chips to the batter.
- Substitute Greek yogurt for the sour cream.
Banana Cupcakes with Nutella Frosting Recipe Tip
Be sure to not fill the muffin cups more than 3/4 of the way full or they will overflow.
Storage
Can be stored at room temperature in an airtight container for 2 to 3 days. Any longer and I recommend refrigerating them.
More Banana Recipes
More Cupcake Recipes
Banana Cupcakes with Nutella Frosting
Ingredients
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/3 cups mashed banana
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1/2 cup unsalted butter,, room temperature
- 1 large egg
- 1 large egg yolk
Nutella Frosting
- 1 cup unsalted butter,, almost room temperature
- 2 cups confectioners’ sugar
- 1 cup Nutella
- 2 tablespoons half-and-half, or heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line 12 muffin cups with cupcake liners.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- In another bowl, mix together mashed banana, sour cream, and vanilla.
- Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add egg and egg yolk and mix well.
- Add flour mixture in 3 additions, alternating with banana mixture in 2 additions.
- Divide batter between prepared muffin cups and bake for about 20 minutes, or until just firm on top.
- Let cool a few minutes in pan and then remove from pan to cool completely.
- For frosting, beat butter until smooth. Add confectioners’ sugar and beat on low until smooth. Add nutella and beat on medium until fully mixed in. Beat in half-and-half and vanilla. Frost cupcakes using a pastry bag fitted with a large tip or with an offset spatula.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted April 2, 2015.
Recipe adapted from Epicurious
Yum! Yes please.. banana and nutella together can do no wrong!
What a wonderful combination!! I just want to eat the frosting…all day!!
Anything involving Nutella is bound to be a huuuuuuge hit! These look unreal! I too love that banana nutella combo hehehe 😉 xxx
Oh, my, I think I could eat half a dozen of these right now! Yum.
These look so delish! I love nutella and bananas together… I used to top waffles with nutella and fresh sliced bananas 🙂