Banana Nutella Cupcakes

Banana Nutella Cupcakes combine rich chocolate Nutella frosting with light and fluffy banana cakes. The perfect combination!

Banana Nutella Cupcakes combine two of your favorite flavors. You won't believe how amazing these are!

Your new favorite flavor combo has arrived…Banana Nutella Cupcakes! As if we need another excuse to buy Nutella!

It’s Lizzy from Your Cup of Cake and I’ve brought you another fabulous cupcake recipe as well as a few cupcake tips! Are you ready? Alright, lets get started…

I get asked all the time what my favorite cupcake tools are, and there are two I’m obsessed with. They’re great because no matter what your skill level (or if you pipe on your frosting or use a knife) they’ll make the baking process easier and faster! And won’t break the bank!

Banana Nutella Cupcakes are so good, you'll make them again and again. Gorgeous!

The first tool I love is my 24-well cupcake pan. It’s great because some ovens won’t fit 2 separate 12-well pans but they will fit this one!

But the best part is that the pan isn’t as tall as a standard cupcake pan, so you know those dark rims you get on you vanilla cupcakes?

Say goodbye! with this shallower pan, those won’t happen anymore!

Banana Nutella Cupcakes would be perfect for your next party. Adults and kids will go crazy for them!

And my second favorite tool is a food scoop! I have them in all different sizes and they make my cupcakes all come out the same size and it’s way faster to scoop out! Plus, they’re perfect for making cookies because you can use a huge scoop to make monster cookies or a mini one for bite sized treats.

Most grocery stores sell them, but I do suggest buying a Vollrath one because they’re only a few bucks more and they will last forever. The grocery store ones can break pretty easily… So just go for the profession brand! I promise you’ll love them and you’ll want one in every size and color!

Feel like a cupcake pro yet? These Banana Nutella Cupcakes are just what you need to make to perfect your skills! The rich chocolate Nutella frosting with the light and fluffy banana cakes are the perfect combination. Dare I say even better than peanut butter and chocolate… I know, I can’t believe I even said that.

Banana Nutella Cupcakes are topped with a decadent Nutella frosting. Irresistible!

Make sure to check out my Strawberry Lemonade Cupcakes for another fun summer recipe!

For more delicious cupcake recipes, be sure to check out these Thin Mint Cupcakes, Apple Peanut Butter Cupcakes, and Coconut Cupcakes here on My Baking Addiction.

Post contains affiliate links.

Banana Nutella Cupcakes

Yield: 24 cupcakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

Banana Cupcakes:

  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar, packed
  • 3/4 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mashed bananas, (about 3 bananas)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup buttermilk

Nutella Frosting:

  • 1/2 cup butter, room temperature
  • 1/2 cup Nutella
  • 2 teaspoons vanilla extract
  • 2-3 cups powered sugar
  • 2 tablespoons milk

Directions:

  1. Preheat oven to 350°F and line pans with cupcake liners.
  2. Beat butter, brown sugar and sugar together until creamy.
  3. Add eggs and vanilla extract and stir until combined.
  4. Add mashed bananas and stir.
  5. In a separate bowl, combine flour, baking soda and salt.  Add about half of the dry ingredients to the wet.  Add buttermilk and then add the final dry ingredients.  Mix only until combined.
  6. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.  Let cool.
  7. Nutella Frosting: Beat butter and Nutella.  Add vanilla extract and 2 cups powdered sugar.  Add 1 Tbsp. milk and then continue to add powdered sugar an milk to reach your desired consistency.

Banana Nutella Cupcakes start with a light and airy banana cake. Topped with Nutella frosting, these cupcakes will become your favorite!

by Lizzy Early

Lizzy Early is the baker, photographer and voice behind the blog "Your Cup of Cake." She spends her days in Provo, Utah dancing in the kitchen and doing a lot of dishes. And when she's not baking, she's getting her curly hair stuck in doors, ceiling fans and seat belts.

more by Lizzy »

22 Responses to “Banana Nutella Cupcakes”

  1. Omg the best combo EVER! :) Probably more than chocolate and peanut butter ;) Lizzy, I absolutely LOVE your blog and thank you so much for sharing this! 

    Reply

    • Jamie — May 24, 2016 at 11:35 am

      Thank you, Marina!

  2. Karly — June 2, 2016 at 9:24 am

    I love things that are adorable and delicious, and these are super adorable and super delicious. Loooove these flavors- going to be a crowd pleaser, for sure!

    Reply

    • Jamie — June 2, 2016 at 9:40 am

      Thank you, Karly! xxoo

  3. Namrata — July 29, 2016 at 2:05 am

    Hi I had one quick question .. I want to bake a banana cake, can I use this recipe to bake a cake instead?

    Reply

    • Jamie — July 29, 2016 at 6:36 am

      Hi, Namrata! I think you could definitely make this recipe into a cake. You’ll need to bake it a bit longer than the cupcakes. I hope you enjoy it!

  4. Marcia — August 18, 2016 at 9:39 am

    How do I make the buttermilk? We don’t have it here. Thank you!

    Reply

    • Jamie — August 20, 2016 at 7:04 am

      Hi, Marcia! You can put one tablespoon lemon juice or vinegar in one cup of milk, and let it stand for about five minutes. You should be all set. I hope you enjoy the cupcakes!

  5. Liza Davila — September 6, 2016 at 10:35 pm

    What size scoop is used for the cupcakes? Thanks!!

    Reply

    • Jamie — September 11, 2016 at 12:11 pm

      Hi, Liza! You can try this scoop. I hope you enjoy the cupcakes!

  6. Kaylynn — February 8, 2017 at 7:38 pm

    Hi!

    I love your re-vamped cake mix recipe, I use it all the time – I was wondering if I could do that for example with like vanilla flavored cake & pudding mix and still mash up bananas for the flavor? Or do you think it would throw all the measurements off?!

    Reply

    • Jamie — February 9, 2017 at 8:02 am

      I say give it a try, Kaylynn! Let me know how it goes!

  7. Charlene — March 3, 2017 at 7:28 pm

    I just made these cupcakes and they were SO good!! That frosting was amazing… this will be my go to frosting! I just have some questions.. I cooked them for 15 minutes and checked them and they were a little wet still… so I put them back in for 2 minutes. After they cooled and frosted them we went to try them… the bottoms stuck to the liner. But they cupcake was so moist and perfect? Not sure what went wrong. 

    Reply

    • Jamie — March 6, 2017 at 5:03 pm

      Hi, Charlene. I don’t think you did anything wrong at all. You could spray the cupcake liners with nonstick cooking spray, or you could also try putting them in the refrigerator for a bit to see if that works. I’m really glad you liked them!

  8. a.pasha — April 16, 2017 at 4:09 am

    What is the alternate of buttermilk?

    Reply

    • Jamie — April 21, 2017 at 9:20 am

      You can make your own buttermilk by adding 1 tablespoon lemon juice or white vinegar to one cup of milk. I hope this helps!

  9. Monica — May 19, 2017 at 1:09 pm

    Hi, your cupcakes and the pictures simply looks superb. The level of my cup cakes are not uniform.Inspite of putting the exact batter to the lines. Request your help on this.

    Reply

    • Jamie — May 22, 2017 at 6:56 am

      Hi, Monica! I think your oven temperature may be off. Maybe buy an oven thermometer and see if the oven is heating to the required temperature. Let me know if this helps!

  10. Greta — May 27, 2017 at 9:42 am

    Could I make them into mini cupcakes?

    Reply

    • Jamie — May 31, 2017 at 6:16 am

      I don’t see why not, Greta! Let me know how you like them!

  11. lucy — June 13, 2017 at 7:39 am

    U r z best Lizzy,thanks 4 yr big heart in sharing with so many of us yr great talent.B blessed

    Reply

    • Jamie — June 13, 2017 at 4:08 pm

      Thank you, Lucy!

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