Wednesday, October 26, 2011

Banana and Nutella Cupcakes

A friend from church asked me to make cupcakes for her boyfriend's birthday. I gave her several flavor options and we decided on Banana Nutella with Cream Cheese Nutella Frosting. The other flavor option she picked was Lemon and Raspberry with Butter Cream with Raspberry preserves which I will blog separately.

This recipe yields for 3 dozen cupcakes.  One dozen went to the birthday party. My husband took one dozen to work and we kept one dozen for us to enjoy at home! Enjoy baking!


3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature
2 1/3 cups sugar
1 cup vegetable oil
2 cups coarsely mashed very ripe bananas (about 5 large)
3/4 cup Nutella
1/4 cup greek style yogurt or regular plain yogurt
2 teaspoons vanilla


- Heat oven to 350°F

- Line a muffin/cupcake pan with cupcake paper cups
- Sift together flour, baking soda, cinnamon, and salt into a bowl.
- Beat together eggs and sugar in bowl of electric mixer with a whisk attachment at medium-high speed until very thick and pale, and the mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, Nutella, and vanilla. Remove bowl from mixer and fold in flour mixture.

- Scoop 1/4 of a cup in each cupcake (about 3/4 of each liner)
- Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean/dry.
- Let cool before frosting.
- Top with a fresh strawberries and sprinkle powder sugar on top and enjoy!

Frosting Ingredients:

- 2 8oz Philadelphia Cream Cheese (room temperature)
- 1 cup of butter (room temperature)
- 3 cups of confectioners sugar (add more if you like your frosting sweeter)
- 1 tablespoon vanilla extract

Whisk the cream cheese until it is light and soft about 1 minute. Add the buter and whip for another one minute. Add the sugar and the vanilla extract and whip until the frosting comes together. Using an icing spatula or a piping bag and tip of your choice, frost each cupcake. You can also use a ziploc bag to pipe the mixture for frosting.

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