Nutella-Filled Banana Cupcakes with Cream Cheese Frosting
Banana cupcakes filled with Nutella, and topped with sweet and tangy cream cheese frosting!
Servings 18 cupcakes
Ingredients
For cupcakes:
- 1 1/2 c. all-purpose flour
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 c. butter softened
- 3/4 c. granulated sugar
- 1/3 c. sour cream
- 2 tsp. vanilla
- 3 eggs at room temperature
- 3 medium ripe bananas mashed
- 1 - 13 oz. Nutella
For buttercream:
- 2 - 8 oz. packages reduced-fat cream cheese softened
- 1/2 c. butter softened
- 1 - 2 lb. bag powdered sugar
- 1 tbsp. vanilla
- 2-4 tbsp. milk
Instructions
For cupcakes:
- In a medium bowl, combine flour, baking soda, and baking powder.
- In a large mixing bowl, beat butter and sugar until combined.
- Add sour cream, vanilla, and eggs, beating until combined.
- Fold in bananas.
- Line 18 regular-sized muffin cups with paper liners.
- Fill the cups 3/4-full with cupcake batter - these don't rise a lot.
- Bake at 350 degrees for 18-22 minutes, or until edges are golden brown.
- Remove to wire racks to cool completely.
- To fill: Using a small spoon or small cookie scoop, carefully scoop a 1-inch ball of cake out of the top of each cupcake.
- Fill the divot with about 1-inch rounded scoop of Nutella. I used the entire jar.
- You can replace the cake ball on top of the Nutella, or not! I sometimes frost right over the filling, without replacing it, but you can add the tops back onto the cupcakes if you'd like.
For buttercream:
- In a large mixing bowl, beat cream cheese and butter until fluffy.
- Add powdered sugar and vanilla, beating until combined.
- Add 2 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
- Beat for 3-4 minutes, or until light and fluffy.
- Frost the cupcakes! Enjoy!