Last updated on September 17th, 2023 at 06:09 pm
If you’re on the hunt for a delightful treat that combines the sweet goodness of bananas with the rich allure of Nutella, look no further. I’m here to share with you my absolute favorite recipe for Banana Cupcakes with Nutella Buttercream Frosting. Trust me, these little bites of heaven have such a yummy, creamy combination of flavors, they won’t last long! And they’re super easy to make!
What is Nutella Buttercream?
Let’s start with the star of the show – Nutella buttercream. Picture this: velvety smooth, rich Nutella blended into a dreamy buttercream frosting that’s perfect for spreading, piping, or even sneaking a spoonful when no one’s looking (I won’t judge, promise!).
Buttercream frosting is typically made with butter, powdered sugar, milk or cream and flavoring. Obviously, the flavoring for this frosting is Nutella, and I’m so glad it is! Nutella, with its magical blend of hazelnuts and cocoa, adds an indulgent twist to your regular buttercream, making it a match made in dessert heaven.
How to Best Use Bananas for Baking
Before we dive into the recipe, let’s talk about the unsung heroes of this treat – bananas! Overripe bananas are the secret weapon in baking. Not only do they lend a natural sweetness to your creations, but their moisture content adds a lovely, tender texture to the cupcakes.
Usually, if I ever see we have bananas that look like they’ve gone past their prime, I just throw them right in the freezer, peel and all. I know some people think that you should peel and slice up the bananas first, and that’s certainly useful for certain things. Personally, I’m just lazy! If you freeze the banana with the peel on, all you have to do is take it out of the freezer a couple hours before you’re ready to bake. Then, you can just squeeze the banana out of the peel, and you really don’t need to mash it because it’s already so soft.
How to Tell When Cupcakes Are Done
Ah, the age-old question: How do I know when my cupcakes are ready? Well, that’s an interesting question, and the answer is: it depends! Sorry, I know that’s not what you wanted to know! Usually, I include a note and picture with my recipes so you can see when exactly to pull your cakes and cupcakes out of the oven.
For these banana cupcakes, it is safe to use the “toothpick” method. That is, if you can insert a toothpick and it comes out cleanly, the cupcakes are ready. That is not the case for all types of cupcakes, but it will work for these. Also, please note that there may be little specks of banana or crumbs on your toothpick when it comes out! When I say “it comes out cleanly,” I just mean it doesn’t have obviously still-wet batter on it.
How to Make Banana Cupcakes with Nutella Buttercream
And now, the moment you’ve been waiting for – the recipe itself! Get ready to embark on a baking adventure as we make these delightful banana cupcakes with homemade Nutella frosting. Here’s what you’ll need:
Ingredients:
For the Banana Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed to perfection
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (or a DIY substitute: mix 1 cup milk with 1 tablespoon or lemon juice or vinegar and let it sit for 5 minutes. Only use half for this recipe!)
For the Nutella Buttercream Frosting:
- 1 cup unsalted butter, softened
- 1 cup Nutella
- 2 cups powdered sugar
- 2 tablespoons milk (or heavy whipping cream if you have it)
- A pinch of salt (to balance all that sweetness)
Instructions:
For Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set it aside – this will be your dry ingredient mix.
- In a larger bowl, beat the butter and granulated sugar together until the mixture is light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredient mix to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Gently mix until just combined.
- Spoon the batter into the cupcake liners, filling each about three-fourths full. I use a quarter cup measuring cup to measure in even amounts. Pop them into the preheated oven and bake for 18-20 minutes or until the toothpick test (remember that?) comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
For Frosting:
- In a bowl, beat the softened butter until creamy. Add in the Nutella and beat until the two are beautifully combined.
- Gradually add the powdered sugar, a bit at a time, to avoid a sugary explosion. Pour in the milk and a pinch of salt, and beat until the frosting reaches a fluffy, cloud-like consistency.
- Once your cupcakes are fully cooled, it’s time to crown them with the Nutella buttercream goodness. Stick a piping tip in a piping bag (I like the Wilton 1M tip, but you can choose what you like!) and pipe swirls of delicious Nutella buttercream onto each cupcake.
- For a finishing touch, you can drizzle a little extra Nutella on top, sprinkle some crushed hazelnuts, or just leave them be – they’re already a masterpiece.
And there you have it The recipe for Banana Cupcakes with Nutella Buttercream Frosting that will leave you and your loved ones craving more. These cupcakes are perfect for celebrations, afternoon tea, or simply as a mood-lifting indulgence.
Banana Cupcakes with Nutella Buttercream Frosting
Ingredients
Banana Cupcakes
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3 ripe bananas mashed
- 2 eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
Nutella Buttercream Frosting
- 1 cup butter softened
- 1 cup Nutella
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 pinch salt
Instructions
To Make Cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners
- Whisk together flour, baking powder, baking soda, salt and cinnamon in a separate bowl. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add in eggs, bananas and vanilla with butter and sugar. Mix until well-combined.
- Slowly add in your dry ingredients, alternating with the buttermilk. Mix until everything is just combined. Try not to overmix.
- Place about 1/4 cup of batter in each cup of your lined muffin tin (Or until they're about 3/4 of the way full). Bake at 350° for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting.
To Make Nutella Buttercream Frosting
- Mix together butter and Nutella until perfectly smooth.
- Mix in powdered sugar one cup at a time until thoroughly incorporated with butter and Nutella.
- Finally, add in milk and salt. Mix until everything is an even, smooth mixture.
- Place into a piping bag with a tip, pipe swirls of frosting onto each cupcake.
