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Banana Nutella Cupcakes

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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.

Swirls of Nutella frosting over banana cupcakes in purples cupcakes liners.

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.

Overhead view of banana cupcakes with nutella frosting and bananas.

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.

Closeup view of a Banana Nutella Cupcake in a purple cupcake liner.
Banana Nutella Cupcakes Collage

Banana Nutella Cupcakes

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.
4.75 from 4 votes
Print Rate
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yields: 18 cupcakes
Calories: 360

Ingredients

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

For the frosting

  • 1 cup (226 grams) unsalted butter, room temperature
  • 3/4 cup (210 grams) Nutella, or other chocolate hazelnut spread
  • 1/8 teaspoon (1/8 teaspoon) salt
  • 2 cups (240 grams) confectioners’ sugar, sifted

Instructions

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. 
Nutrition Facts
Banana Nutella Cupcakes
Amount Per Serving (1 cupcake)
Calories 360
* Percent Daily Values are based on a 2000 calorie diet.
Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Course: Dessert
Cuisine: American
Keywords: banana nutella cupcakes, cupcakes
Author: Jen Sobjack
Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Reader Interactions

Comments

  2. Alyssa says


    LOVE this icing, but my cupcakes came out overcooked and I only baked for 18 minutes! I think I might add some sour cream next time for moisture. Also stuffed mine after they cooled with Nutella. Yummy.

    Reply

  3. Po @ Frost and Serve says

    My mom is currently not allowed to eat any fruit aside from bananas since doctors can’t determine yet what she is allergic to. She’s not allowed to eat chocolates and any food with food coloring, too! And I miss baking for her. 🙁 This might be the perfect recipe for her! I might stick to a cream cheese frosting, though. Thank you for this! <3

    Reply

    • Jen says

      I’m sorry to hear about your mom. But a banana cupcake is sure to make her day and cream cheese frosting would be perfect with these!

      Reply

  4. Mary Frances says

    You get it girl! Bananas and Nutella for the win everrrryday. I’ll take a baker’s dozen, please and thank you!

    Reply

  7. Mir says

    No wonder these get rave reviews! Man, that base looks perfect. And the frosting…yep. I need, I want. You anywhere near DC right now? 😉

    Reply

  10. Amy | Club Narwhal says

    Yes, the best way to fix a bad week is to drown all sorrows in cupcakes–especially if Nutella is involved! Hope your week has improved (or at least you have fun stuff to look forward to this weekend 🙂

    Reply

  13. mira says

    Great cupcakes Jen! They look delicious! And I hate recipe fails, but they seem to happen more and more often to me, especially with baking!

    Reply

  19. Danielle says

    Recipe fails can be such a pain, I totally know how you feel. But these cupcakes look incredible, Jen! I love that nutella frosting too, it sounds delicious.

    Reply

  22. Cyndi - My Kitchen Craze says

    I feel yea Jen! It is so frustrating and annoying. Keep it up and you’ll get it! 😉 Look at my nutella frosting fresco. I hated that day and was so bummed. These sound and look delicious! Love chocolate with banana. Why didn’t I think nutella hazelnut would be fantastic too! Perfect! Pinned! 😉

    Reply

    • Jen says

      Thank you so much, Gayle! I am now hooked on this combo. Is it bad that I just want to dip my banana into the jar of Nutella this morning?!

      Reply

    • Jen says

      Completely agree, Megan. I’ve been fooling with almond butter cookies for some time now. It’s challenging because the flavor tends to get lost unlike peanut butter. I’m researching different recipes to find something I can use as a starting point. I’ll get the cookies right, even if it takes me all year. 🙂

      Reply

  36. Erin @ Miss Scrambled Egg says

    Jen – I hear you on making messy disasters in the kitchen. I tried to make a gluten-free rainbow cookie yesterday, and the type of flour I used did not work in cookies. I tasted the batter and realized that I would simply have to throw it away because I couldn’t stomach the smell of the flour. Haha. I’m glad you stuck to cupcakes because these look amazing! I could totally see myself eating a couple of these for breakfast, even. Don’t tell 😉

    Reply

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