Skip to Content

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.

swirls of Nutella frosting over banana cupcakes

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.

banana cupcakes topped with Nutella frosting

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.

banana nutella cupcakes recipe

NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

swirls of Nutella frosting over banana cupcakes

Banana Nutella Cupcakes

Yield: 18 cupcakes
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

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.

Ingredients

For the cupcakes

  • ½ cup (113 grams) unsalted butter
  • 1 cup (227 grams) mashed ripe banana, about 2 large bananas
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (260 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • ½ cup (120 milliliters) whole milk

For the frosting

  • 1 cup (226 grams) unsalted butter, room temperature
  • ¾ cup (210 grams) Nutella, or other chocolate hazelnut spread
  • ⅛ teaspoon salt
  • 2 cups (240 grams) confectioners’ sugar, sifted

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.

Notes

Make ahead tip

  1. 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.
  2. Frosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  3. Both frosted and unfrosted cupcakes can be stored in an airtight container and frozen for up to 3 months. Thaw in the refrigerator overnight. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 18
Amount Per Serving: 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.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Angela

Sunday 10th of May 2020

Hi. Will self raising flour work with this recipe. It's all I have?

Jen Sobjack

Wednesday 13th of May 2020

I've not made these cupcakes with self-rising flour so I'm not 100% sure how they will turn out. But I imagine it would be fine to do as long as you omit the leavening from the recipe.

Katherine

Saturday 24th of June 2017

Ok, I just want a bowl of this frosting!

Alyssa

Sunday 4th of October 2015

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.

Po @ Frost and Serve

Sunday 19th of April 2015

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

Jen

Monday 20th of April 2015

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!

Mary Frances

Sunday 5th of April 2015

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

Jen

Monday 6th of April 2015

I would happily share with you! :-)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe