Banana-Nutella Cupcakes with Peanut Butter Frosting

"When I make toast, I can never decide between peanut butter or Nutella with bananas. I came up with this stuffed cupcake to satisfy my[ craving for all three!" says Veronica Parent of Point Pleasant Beach, NJ.]

Total Time:
2 hr
Prep:
40 min
Inactive:
55 min
Cook:
25 min

Yield:
24 servings
Level:
Easy

Ingredients
  • For the cupcakes:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup mashed bananas (2 to 3 bananas)
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup sour cream
  • 1/2 cup Nutella
  • For the frosting:
  • 4 sticks unsalted butter, at room temperature
  • 5 cups confectioners' sugar
  • 1/3 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
Directions
  • Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.

  • Make the cupcakes: Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add the mashed bananas, eggs and vanilla; beat until combined. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the sour cream, mixing well after each addition.

  • Fill the muffin cups about halfway with batter; add 1 teaspoon Nutella to the center of each, then top with more batter so the cups are about three-quarters full. Bake until a toothpick inserted into the centers comes out with no raw batter, 20 to 25 minutes. Let cool 3 minutes in the pans, then carefully remove the cupcakes to a rack to cool completely.

  • Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar until combined. Add the peanut butter and vanilla and beat until combined. Transfer the frosting to a pastry bag and pipe on the cupcakes.

  • Photograph by Ryan Dausch


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