Banana Cupcakes with Nutella Frosting
Get your banana fix in cupcake form with these delicious banana cupcakes with a Nutella frosting recipe.
Servings: 12 people
Ingredients
- 1/4 cup + 2 tablespoons unsalted butter , softened
- 1 1/2 cups all-purpose gluten-free flour blend
- 1 cup Nutella hazelnut spread
- 1/2 teaspoon baking soda
- 1/2 cup butter , room temperature
- 1/2 cup buttermilk
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 2 medium overripe bananas, mashed
- 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
- For the cupcakes - Preheat oven to 350°F (180°C). Line a cupcake pan with paper liners; set aside.
- In a medium mixing bowl, whisk the flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream the sugar and butter together on medium-high speed until light and fluffy. Add in the eggs, mashed banana, and buttermilk and continue to beat until combined.
- Mix the dry ingredients into the wet ingredients just till combined.
- Divide the batter evenly among the liners, filling 2/3 full (about 1/4 cup of batter per cupcake).
- Bake for 23-25 minutes until a toothpick comes out clean.
Cool completely before frosting.
- For the frosting-In a medium mixing bowl, beat butter, Nutella, and powdered sugar on medium speed until combined and creamy.
Makes 12-15 cupcakes.
- Store at room temperature in an airtight container.