Banana Cupcakes with Nutella Frosting

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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!

Three Banana Cupcakes with Nutella Frosting.

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!

Banana Cupcakes with Nutella Frosting topped with a banana slice.

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

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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.

Use overripe bananas for this recipe.
Cupcakes can be stored at room temperature for a few days.
Nutritional info is provided as an estimate only and will vary based on brands or products used.

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Originally posted April 2, 2015.

Recipe adapted from Epicurious