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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cook Time: 20 minutes
Yield: 14 cupcakes
ngredients
1 1/4 cups + 2 Tbsp all purpose flour
2 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
3/4 cup mashed over-ripe bananas (from about 2 medium bananas)
1/2 tsp lemon juice
1/4 cup butter, at room temperature
2 Tbsp vegetable oil, divided
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
1 large egg white
1/2 tsp vanilla extract
2/3 cup buttermilk
Nutella Buttercream Frosting
Chopped, toasted hazelnuts, finely chopped chocolate or sprinkles (optional)
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 30 seconds, set aside. Mash bananas together with lemon juice, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, 1 Tbsp vegetable oil, granulated sugar and brown sugar until pale and fluffy, then mix in remaining 1 Tbsp vegetable oil. Blend in egg, then blend in egg white and vanilla. Mix in banana mixture. With mixer set on low speed and working in three separate batches, add in 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Divide mixture among 14 - 15 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 22 minutes. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely. Frost with Nutella Buttercream Frosting and top with sprinkles or chopped, toasted hazelnuts if desired. Store in an airtight container.
Nutella Buttercream Frosting
Yield: Enough for 12 cupcakes (not piled high) If want it high double
Ingredients
1/4 cup unsalted butter, nearly at room temperature
1/4 cup salted butter, nearly at room temperature
1/4 cup Nutella
2 1/2 tsp unsweetened cocoa powder
2 cups powdered sugar
1/2 tsp vanilla extract
3 - 4 tsp heavy cream
Directions
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butters on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. Spread over cupcakes.
Recipe Source: Cooking Classy
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Banana Cupcakes with Nutella Buttercream Frosting
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cook Time: 20 minutes
Yield: 14 cupcakes
ngredients
1 1/4 cups + 2 Tbsp all purpose flour
2 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
3/4 cup mashed over-ripe bananas (from about 2 medium bananas)
1/2 tsp lemon juice
1/4 cup butter, at room temperature
2 Tbsp vegetable oil, divided
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
1 large egg white
1/2 tsp vanilla extract
2/3 cup buttermilk
Nutella Buttercream Frosting
Chopped, toasted hazelnuts, finely chopped chocolate or sprinkles (optional)
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 30 seconds, set aside. Mash bananas together with lemon juice, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, 1 Tbsp vegetable oil, granulated sugar and brown sugar until pale and fluffy, then mix in remaining 1 Tbsp vegetable oil. Blend in egg, then blend in egg white and vanilla. Mix in banana mixture. With mixer set on low speed and working in three separate batches, add in 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Divide mixture among 14 - 15 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 22 minutes. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely. Frost with Nutella Buttercream Frosting and top with sprinkles or chopped, toasted hazelnuts if desired. Store in an airtight container.
Nutella Buttercream Frosting
Yield: Enough for 12 cupcakes (not piled high) If want it high double
Ingredients
1/4 cup unsalted butter, nearly at room temperature
1/4 cup salted butter, nearly at room temperature
1/4 cup Nutella
2 1/2 tsp unsweetened cocoa powder
2 cups powdered sugar
1/2 tsp vanilla extract
3 - 4 tsp heavy cream
Directions
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butters on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. Spread over cupcakes.
Recipe Source: Cooking Classy
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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