Nutella Banana Cupcakes


I was hesitant to post this frosting recipe, because it is sort of my secret recipe for impressing people any time I bake anything. I know it doesn’t look all that impressive, but it is truly amazing. It is the only recipe I ever fully invented myself that wasn’t at least loosely based off of something I saw or read. I always make homemade whipped cream whenever I need it for a recipe. The stuff you buy at the store is full of chemicals and doesn’t taste even a quarter as good. So one day I had a container of nutella, I mixed them together and it was like a miracle. A fluffy, heavenly, mind-blowing miracle. Since then, I have used this on every cake recipe I can think of. For the purpose of this recipe, I made it into a buttercream so  that it wasn’t all gloppy on the top of the cupcake. I love these dense little banana cupcakes. They are yummy, but not too sweet (which is where the frosting comes in)! Enjoy!

  • For the cupcakes (makes 24)
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  •   2teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2teaspoon salt
  • 2 sticks unsalted butter, melted
  • 4 mashed bananas
  • 4 large eggs (or egg white equivalent)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup vanilla almond milk


Directions (cake recipe adapted from Martha Stewart):

1.Preheat oven to 350 degrees. Line muffin pans with liners.

2. Mash up the bananas.

3 .In a medium bowl, whisk together dry ingredients.

4. Make a well in center of flour mixture. In well, mix together wet ingredients and banana. Stir to incorporate flour mixture (do not overmix).

5. Dividing evenly, spoon batter into muffin cups.

6. Bake until a toothpick inserted in center of a cupcake comes out clean 20 t0 25 minutes.

7. Remove cupcakes from pan; cool completely on a wire rack.

For Frosting

(I eye-ball this every time I make it, so these are approximate measurements, and I encourage your delicious experimentation.)


2 Cups of heavy cream

1 cup of sugar

1 container of nutella

1 stick of butter


1. Mix whipped cream and sugar with an electric mixer in a bowl in the sink. (You can use a whisk if you want to waste the next hour of your life, and you can leave the bowl on the counter if you feel like making an enormous mess. I have made this recipe doing both of these things, but it is truly easier if you do it the way it is listed here.)

2. When the cream makes soft peaks (as pictured) you will know it is ready. (See how messy it is?!)

3. Mix the entire container of nutella into the whipped cream until well blended.

4. Melt the butter (this is an important step, that I have skipped out of laziness…and don’t do that because then the butter doesn’t blend as well and leaves little clumps in the icing.)and blend into the frosting.

5. Lick the bowl.

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