One-Bowl Banana Cupcakes with Nutella Frosting

Banana Cupcakes with Nutella Frosting
Every time I let myself buy a jar of Nutella my mind naturally wanders to bananas and desserts.

I say “let” because with it’s irresistible pull, Nutella cannot be safely kept in my pantry for any length of time. Once opened it needs to be used fairly fast before the spoon scrapes bottom. A sentiment I know many of us share.

I fell in love with the banana and Nutella combination a long time ago. Bananas love the hazelnut kissed spread almost as much as I. They seemingly bring out the best in each other and top the list as one of my favorite ways to showcase Nutella.

These banana cupcakes couldn’t be easier to whip up using one-bowl and a short list of ingredients. They are a cross between a cupcake and a muffin. They fall somewhere in the middle, being more dense than a cupcake but not quite a muffin.

The frosting is super sweet like candy. It needs to be used immediately before it sets up and becomes hard to spread. And not so pretty. 

In the end all that matters is they taste pretty. And they do.

Banana cupcakes with Nutella Frosting

One-Bowl Banana Cupcakes with Nutella Frosting

Rating: 51

Prep Time: 25 minutes

Cook Time: 22 minutes

Total Time: 47 minutes

Yield: 12 cupcakes

One-Bowl Banana Cupcakes with Nutella Frosting

One-bowl banana cupcakes with an irresistible Nutella frosting.


1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 eggs
1 teaspoon vanilla extract
3/4 cup Nutella
4 tablespoons butter, at room temperature
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
3-4 tablespoons heavy cream


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a medium mixing bowl whisk flour, sugar, baking powder, baking soda, and salt together.
  3. Make a well in the center of the flour and add butter, bananas, eggs, and vanilla. Mix the wet ingredients together briefly then incorporate the flour mixture, stirring until just mixed, being careful not to over mix.
  4. Spoon batter into muffins cups or use a large ice cream scoop, dividing evenly among each one about 3/4 full.
  5. Bake about 22 minutes or until a toothpick in center comes out clean. Allow cupcakes to cool in pan about 5 minutes then remove to wire racks to cool completely before frosting.
  6. Frosting:
  7. In a stand mixer or using a hand beater whip nutella and butter in a large bowl until well combined, beat in confectioners sugar, then add vanilla and 2-3 tablespoons heavy cream, continue beating on high speed adding more cream or confectioners' if needed. Frost cupcakes immediately.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


  1. Louise Volper says

    Nutella and I are best friends. I wouldn’t dream of keeping it in the cupboard. No one puts my Nutella in a corner:) I had better go buy some if I want to dish up this recipe. And you know I do, who wouldn’t?

    Thanks for sharing, Reeni. I think I’ll give my daughter a treat today and pass your link along:) 

  2. The Baking Gypsy says

    As long as it has nutella, I’ll eat it!  Your cupcakes look absolutely heavenly, Reeni! :))

    I’ve missed a lot of fabulous posts…I’m off to check them out!


  3. Platanos, Mangoes an says

    I finally bought my first jar of Nutella…never had it, but everyone goes gaga over it…Will try thsi as soon as possible…Also, I am not a baker….but will get there one day….

  4. Platanos, Mangoes and Me! says

    I finally bought my first jar of Nutella…never had it, but everyone goes gaga over it…Will try thsi as soon as possible…Also, I am not a baker….but will get there one day….

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