Banana Nutella Cupcakes

Instructions

Make the cupcakes

1. Preheat oven to 350ºF.
2. Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned.
3. 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.
4. 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.
5. Line a 12 cup muffin pan with paper cups. Spoon ¼ 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

1. 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.
2. 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.