Nutella Swirled Banana Cupcakes with Peanut Butter Frosting
Serves: 24
  • For the Cupcakes:
  • ½ cup butter, at room temperature
  • 1-1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk, at room temperature
  • ½ cup Nutella
  • For the Frosting:
  • 1 cup (8 ounces) butter, softened
  • ¾ cup creamy peanut butter
  • 3 cups powdered sugar, sifted
  • 2 teaspoons vanilla
  • 2 tablespoons milk
  1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium until light and fluffy, about 3 minutes. Add eggs one at a time beating, scraping after each addition. Add vanilla and banana. Mixture might curdle- that is okay.
  3. In a medium bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine.
  4. Add ⅓ flour mixture to butter mixture then ½ the buttermilk. Add another ⅓ flour mixture followed by remaining buttermilk, then remaining flour mixture. Only mix until each is just combined.
  5. Fill muffin cups ½ full with batter.
  6. In a small microwave safe bowl, microwave Nutella for 30 seconds and stir to loosen (more if necessary). Dollop 1 teaspoon Nutella on top of each cupcake. Swirl Nutella into cupcake with a toothpick, using a figure 8 motion.
  7. Bake cupcakes 20-22 minutes or until a toothpick inserted into a Nutella-free section comes out clean. Remove from oven and set pan on wire rack to cool. Cupcakes might be sunken where the Nutella sits- that is normal.
  8. FOR THE FROSTING: Cream butter and peanut butter together in the bowl of a stand mixer fitted with a paddle attachment until well combined and smooth. Add powdered sugar and mix on low until powdered sugar is absorbed. Add vanilla and milk. Beat on med-low for 2 minutes until fluffy and creamy. Spread on cooled cupcakes.
Recipe by Laura's Sweet Spot at