Banana Cupcakes with Nutella Frosting
Banana and Nutella make such a great flavor combination in these moist Banana Cupcakes with a smooth and creamy Nutella frosting.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 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
- 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
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.