There’s something incredibly addicting about Banana 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.
Prep Time 35 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 18
Ingredients
For the cupcakes
½cup(113g)unsalted butter
1cup(227g)mashed ripe banana, about 2 large bananas
¾cup(150g)granulated sugar
2large eggs
1teaspoonvanilla extract
2cups(260g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
⅛teaspoonground cinnamon
½cup(120ml)whole milk
For the frosting
1cup(226g)unsalted butter, room temperature
¾cup(210g)Nutella, or other chocolate hazelnut spread
⅛teaspoonsalt
2cups(240g)confectioners’ sugar, sifted
Instructions
Make the cupcakes
Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups; set aside.
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.
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.
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 the 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, and 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
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.