Have ripe bananas? Make these delicious Banana Nutella Cupcakes! These buttermilk banana cupcakes are crazy moist and go so well with Nutella frosting.

This recipe is a combination of my Banana Cupcakes and Nutella Cupcakes. I left the pecans out of the cupcakes so as to not compete with the chocolate-hazelnut spread.

I used less Nutella here than I do for my chocolate cupcakes because I didn’t want the Nutella to overpower the banana flavor. This recipe strikes the perfect balance!

Banana Nutella Cupcakes

Makes 24
2/3 cup butter, at room temperature
1 2/3 cup granulated sugar
2/3 cup buttermilk
1 1/4 cups mashed bananas, (about 2.5 medium bananas)
3 eggs
2 cups all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
3/4 tsp salt
Nutella frosting, recipe follows

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and spray with nonstick cooking spray.
2. Beat softened butter with sugar until combined. Mix in buttermilk and mashed bananas. Add eggs, one at a time. Gently mix in flour, baking soda, baking powder, and salt.
3. Divide batter evenly into cupcake liners and bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool in the tins for five minutes, then remove from muffins tins and cool completely. Frost with Nutella Frosting.

Nutella Frosting

3/4 cup unsalted butter, at room temperature
1/2 cup Nutella (or other chocolate hazelnut spread)
2 cups powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk

1. Beat softened butter with Nutella.
2. Add powdered sugar, vanilla, and milk, and beat until nicely whipped.
3. Pipe or spread frosting on cupcakes.

Happy baking,

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