Print

Nutella-Filled Banana Cupcakes with Cream Cheese Frosting

Banana cupcakes filled with Nutella, and topped with sweet and tangy cream cheese frosting!
Course Dessert
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 18 cupcakes
Author Sarah @ The Gold Lining Girl

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:

  1. In a medium bowl, combine flour, baking soda, and baking powder.
  2. In a large mixing bowl, beat butter and sugar until combined.
  3. Add sour cream, vanilla, and eggs, beating until combined.
  4. Fold in bananas.
  5. Line 18 regular-sized muffin cups with paper liners.
  6. Fill the cups 3/4-full with cupcake batter - these don't rise a lot.
  7. Bake at 350 degrees for 18-22 minutes, or until edges are golden brown.
  8. Remove to wire racks to cool completely.
  9. 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.
  10. Fill the divot with about 1-inch rounded scoop of Nutella. I used the entire jar.
  11. 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:

  1. In a large mixing bowl, beat cream cheese and butter until fluffy.
  2. Add powdered sugar and vanilla, beating until combined.
  3. Add 2 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
  4. Beat for 3-4 minutes, or until light and fluffy.
  5. Frost the cupcakes! Enjoy!