Nutella Banana Cupcakes

bananaChocolateDessertsIntermediateNutella

Mar 1

Written By

Okay you guys, I am so excited to share this recipe for Nutella banana cupcakes! These cupcakes came out just perfect if I do say so myself, and I cannot wait for you to try them!

This recipe was inspired by a cupcake I had from Magnolia Bakery a few years ago. They used to have a location here in Boston, but unfortunately shut down for good during the pandemic. I miss their treats so much... especially their banana pudding. If you know, you know.

Anyway, I haven't stopped thinking about the Nutella and banana cupcake I tried from Magnolia since, and I've been wanting to recreate something similar at home. And I finally did! You guys are going to love these.

About Nutella banana cupcakes

These cupcakes feature a soft, tender, and flavorful banana cake. It's light and fluffy, but still super moist. It's not dense and gummy like some other banana cakes can be.

The Nutella buttercream I could just eat by the spoonful. It is so rich, creamy, and smooth! Nutella lovers, you are welcome. I also love how the richness of the frosting contrasts with the fluffiness of the banana cupcake. Pure magic!!!

Lastly, Nutella banana cupcakes are probably the best way ever to use up brown bananas. Like I love banana bread, but these? Way better.

Ingredients and notes

Here's everything you'll need to make Nutella banana cupcakes, plus possible substitutions and notes on the ingredients.

Banana cupcakes:

all-purpose flour
baking soda
baking powder
salt
unsalted butter: room temperature. If salted butter is all you have on-hand, use that. Just reduce the amount of salt the recipe calls for.
brown sugar: adds extra moisture and flavor
granulated sugar: provides structure and sweetness
eggs
vanilla extract
vegetable oil: may substitute for canola oil or another neutral cooking oil
yogurt: plain, regular whole milk yogurt. You may substitute this ingredient for sour cream.
bananas: overripe and mashed
buttermilk: if you don't have buttermilk, make your own by adding vinegar or lemon juice to the milk and letting it sit for about 5 minutes.

Baking tip: make sure the wet ingredients you're baking with are room temperature. This includes: butter, yogurt, eggs, and buttermilk. When all ingredients are room temperature, they blend together better and result in a more light and tender bake. Which is exactly what we want for our banana cupcakes!

Nutella buttercream:

butter: unsalted, room temperature. May substitute for salted butter.
Nutella: obviously
powdered sugar
milk: can substitute for heavy cream

How to make Nutella banana cupcakes

There are two separate components to these cupcakes that we have to make: the banana cupcakes and the Nutella buttercream. let's start with the cake.

First, we'll start by mixing together our dry ingredients: flour, baking soda, baking powder, and salt. In a bowl, whisk all those ingredients together, then set aside for later.

Now in the bowl of a stand mixer, or using a hand mixer, cream together the butter, brown sugar, and granulated sugar. We want to cream these together until they become light and fluffy, about 3 minutes total is perfect. Baking tip: This step is crucial for incorporating enough air into the ingredients so we get a nice light and fluffy cake. We don't want too much or too little, so stick with about 3 minutes.

To the butter and sugar mixture, add the eggs, vanilla, vegetable oil, and yogurt. Beat on medium-high speed until combined. Scrape down the sides of the bowl, then mix in the mashed banana.

Now, with the mixer on low, add in the dry flour mixture and mix until just incorporated. Use a rubber spatula to scrape down the bowl as needed, making sure there are no dry pockets anywhere. With the mixer running on low, slowly pour in the buttermilk until combined. Baking tip: be careful not to over-mix the batter. Over-mixing can result in a cake that is dry and/or rubbery.

Scrape the sides and bottom of the bowl with your rubber spatula to make sure everything is thoroughly incorporated.

Using a large cookie scoop, transfer the batter to your prepared muffin tin. Fill each liner about 3/4 full, no more or it may overflow while baking. Bake the banana cupcakes in preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of one cupcakes comes out clean.

Nutella buttercream

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until it's smooth, about 2 minutes.

Stop the mixer and add in the Nutella, powdered sugar, and milk. Beat on low for 30 seconds, then increase the speed to medium-high and beat for about another 2 minutes.

Baking tip: add more powdered sugar if the frosting consistency seems too thin, or more milk one tablespoon at a time if the consistency seems too thick.

That's it! I hope you love this unique and delicious Nutella banana flavor combo as much as I do! Make them for your friends and family for an impressive but insanely delicious treat everyone will love.

If you make this recipe, I would really appreciate if you left a comment and a rating below. Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂