There’s something incredibly addicting about Banana Nutella Cupcakes. Everyone loves banana cake and with this recipe, you’ll get that wonderful banana flavor paired with decadent chocolate hazelnut frosting. It’s so much better than just plain chocolate frosting and the banana cupcakes are so easy to make, you will want them all the time.
I took some time to re-photograph this recipe that is over two years old. My photography has improved greatly over the years and I love to see the evolution of my photos.
I make these banana cupcakes all the time and my favorite way to enjoy them is in banana cake. That was up until I recently retested this banana Nutella version. I’m forever converted!
The recipe isn’t too fancy. It’s actually very simple and straightforward.
I used my trusted banana cupcake recipe and topped it with my new and improved Nutella Frosting. It’s by far the best flavor combination I’ve ever experienced.
The cupcakes are light, springy, and full of banana flavor. They sort of remind me of banana bread only not as dense. And they always get rave reviews when I make them.
The combination of Nutella and banana is quite epic. I’ve seen banana bread with Nutella swirl and it was quite drool-worthy. So, I knew I had to pair the two together in a cupcake.
I’m so thankful it turned out as amazing as it did.
Slather the frosting over the cupcakes and prepare for an incredible flavor rush. I promise you will love these.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
Banana Nutella Cupcakes
For the cupcakes
- 1/2 cup (113 grams) unsalted butter
- 1 cup (227 grams) mashed ripe banana, about 2 large bananas
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup (120 milliliters) whole milk
Make the cupcakes
- Preheat oven to 350ºF.
- Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned.
- In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
- Measure flour by fluffing it with a fork then lightly spoon it into a dry measuring cup, level the top with the back of a knife. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
- Line a 12 cup muffin pan with paper cups. Spoon 1/4 cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.
Make the frosting
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the Nutella and salt. Continue to beat until incorporated, about 2 minutes.
- Add 1 cup of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. Add in the remaining sugar and beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed. Frost the cupcakes as desired.
Make ahead tip
- The cupcakes and frosting can each be made 1 day in advance before assembling. Cover and refrigerate each overnight. Frost the cupcakes the next day.
- Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Both frosted and unfrosted cupcakes can be stored in an airtight container and frozen for up to 3 months. Thaw in the refrigerator overnight.