Soft, banana cupcakes are topped with a creamy Nutella frosting. Simple, sweet and satisfying.
Sometimes, instead of making something fancy and adventurous, I need to go back to flavors I love and feel comfortable with. These times generally fall when my life is insane. (For example when we’re navigating the home-stretch of embryo adoption and transfer.) 
Born from the nervousness was this cupcake. Moist (sorry) banana cupcakes with light, chocolatey Nutella frosting. What can possibly be better? Nothing, that’s right. As far as decorating goes, I used pastry bags and favorite french star tip. I used the same tip to decorate the raspberry champagne cake – so versatile!
Click here for the frosting recipe.
Print
Banana Nutella Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
Description
Soft, banana cupcakes are topped with a creamy Nutella frosting. Simple, sweet and satisfying.
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 stick (4 oz) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 large ripe bananas, peeled and mashed
For the frosting
- 1/2 cup (115 g) unsalted butter, room temperature
- 3/4 cup (200 g) chocolate-hazelnut spread
- 2 cups (240 g) powdered sugar, sifted
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
Instructions
For the cupcakes
- Preheat the oven to 350°F. Line a 12-cup cupcake tin with paper liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar with a handheld mixer or stand mixer until light and fluffy, about 2 minutes. Add the sour cream and vanilla. Slowly beat in the eggs one at a time.
- Fold in the dry ingredients until thoroughly combined. Add the mashed bananas and mix until just combined — do not overmix.
- Using an ice cream scoop, fill each cupcake liner three-quarters full. Bake until the tops are golden and a toothpick inserted in the middle comes out clean, 18–20 minutes. Cool on a wire rack completely before frosting.
For the frosting
- Beat the butter on medium speed until light and creamy, about 2 minutes. Add the chocolate-hazelnut spread and beat until smooth.
- Add the powdered sugar in two additions, beating well after each. Add the heavy cream or milk one teaspoon at a time until the frosting is light and pipeable. Add a pinch of salt and beat briefly to combine.
- Pipe or spread the frosting onto the completely cooled cupcakes. A large French star tip gives a beautiful swirl effect.
Notes
Use very ripe bananas — the darker and spottier the better — for the most intense banana flavour and a moist crumb. If the frosting is too thick, add heavy cream a teaspoon at a time; if too thin, sift in a little more powdered sugar.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Cake, Dessert
- Cuisine: American
Frequently Asked Questions
What should I do if my Nutella frosting is too thick?
If your Nutella frosting is too thick, try adding a small amount of milk or heavy cream, one teaspoon at a time, until you reach your desired consistency.
How ripe should my bananas be for the cupcakes?
For the best flavor and moisture, use very ripe bananas with plenty of brown spots or even blackened skin for your Banana Nutella Cupcakes.
Can I use a different frosting technique instead of a pastry bag?
Yes, if you don’t have a pastry bag, you can simply spread the Nutella frosting on top of the cupcakes with a spatula for a rustic look.
