Banana Cupcakes with Nutella Buttercream Frosting

By cecelia26_

Ingredients

• Cupcakes:
• 1 1/4 cups + 2 Tbsp all purpose flour
• 2 Tbsp cornstarch
• 1/2 tsp baking soda
• Dash of 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
• Chopped, toasted hazelnuts, finely chopped chocolate or sprinkles (optional)
• Frosting:
• 1 stick butter, room temperature
• 6 tablespoons Nutella
• 3 3/4 teaspoons unsweetened cocoa powder
• 3 cups powdered sugar
• 3/4 teaspoon vanilla extract
• 1 1/2-2 tablespoons heavy cream

Details

Servings 14
Adapted from cookingclassy.com

Preparation

Step 1

Cupcakes:
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. 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.


Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter 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. To reach desired consistency, add more powdered sugar if frosting is not thick enough or more cream if you prefer a thinner consistency. Spread over cupcakes.