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Banana Nutella Cupcakes

Banana Nutella Cupcakes

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Soft, banana cupcakes are topped with a creamy Nutella frosting. Simple, sweet and satisfying.

Banana Nutella Cupcakes

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!

Banana Nutella Cupcakes

See Also

Click here for the frosting recipe.

Banana Nutella Cupcakes

Lizzy Wolff
Soft, banana cupcakes are topped with a creamy Nutella frosting. Simple, sweet and satisfying.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Cake, Dessert
Servings 12 cupcakes

Ingredients
  

For the cupcake

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 stick 4 ounces butter, softened
  • ½ cup granulated sugar
  • 1/4 cup sour cream
  • teaspoons vanilla extract
  • 2 large eggs
  • 2 large ripe bananas peeled and mashed

For the frosting

  • Click the link above for the recipe.

Instructions
 

For the cupcakes

  • Preheat the oven to 350 F. Line a 12-cup cupcake tin with paper cupcake liners.
  • In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer or in your stand mixer until light and fluffy; about two minutes. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time.
  • Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and mix until just combined, being careful not to overmix.
  • Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

For the frosting

  • Click the link above for the recipe.

 

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