Who can resist the delightful combination of bananas and rich Nutella? These Gluten-Free Banana Cupcakes with Creamy Nutella Frosting bring together the sweet, caramelized flavors of overripe bananas with a luscious swirl of creamy Nutella frosting, creating a treat that’s hard to beat. Each bite delivers a moist and tender texture, perfectly complemented by the indulgence of chocolate hazelnut spread. Whether you’re baking for a special occasion or simply to indulge your sweet tooth, these cupcakes are sure to become a new favorite. You’ll want to whip up a batch as soon as possible!
The best part? Making these cupcakes is as easy as pie! With just a few simple steps, you can have these delicious treats ready to go. Start by mixing your dry ingredients, then cream together the sugar and butter before adding in the eggs and mashed bananas. Just combine everything, pour the batter into lined cupcake pans, and let the oven do the work for you. Top it off with a quick, creamy Nutella frosting that comes together in minutes. Before you know it, you’ll have a batch of irresistible cupcakes to share (or keep all to yourself—no judgments)!
To make these Gluten-Free Banana Cupcakes with Creamy Nutella Frosting, you will need the following ingredients:
Preheat your oven to 350 °F / 180 °C. Line a standard 12-cup muffin pan with paper liners and set aside.
In a medium bowl, whisk together 1 ½ cups all-purpose gluten-free flour, ½ teaspoon baking soda, and ¼ teaspoon salt and set aside.
In a large bowl, cream together 6 tablespoons softened butter and ¾ cup granulated sugar on medium-high speed until light and fluffy.
Add in 2 eggs, 2 mashed bananas, and ½ cup buttermilk and beat until combined.
Add the dry ingredients into the wet ingredients and mix until just combined.
Evenly divide the batter among the liners, filling them ⅔ full (about ¼ cup of batter for each).
Bake for 23-25 minutes or until a skewer inserted into the center comes out clean.
Remove the pan from the oven and let the cupcakes cool completely before frosting them.
In a medium mixing bowl, beat together ½ cup butter, 1 cup Nutella, and 2 cups powdered sugar on medium speed until combined and creamy.
Transfer the frosting to a large piping bag fitted with a piping tip. Once the cupcakes have fully cooled, pipe the frosting onto the tops.
Serve and enjoy!
Try making a batch of these delicious Gluten-Free Banana Cupcakes topped with Creamy Nutella Frosting. You might want to take inspiration from Anne Hathaway and experiment with her playful cupcake-eating technique. Transform your cupcake into a delicious sandwich while testing your dexterity—just be prepared for a few crumbs along the way! Have you tried this yet? Let us know how it went by leaving us a comment below.
Yummy. Made these for my husband’s birthday, they were a big hit.
Kids loved these
Delicious! My kids loved these banana cupcakes. We made them for a family gathering, and they disappeared so quickly. The Nutella frosting was the cherry on top. Thanks for sharing this easy recipe.
My kids loved these cupcakes! Easy to make, and they disappeared fast!
These cupcakes were a hit at our family party! I made them using ripe bananas and the kids loved them. The Nutella frosting was so easy and divine, it got everyone askin for more.
Superb! I made these cupcakes for my husband's birthday, and they were a hit! Everyone loved the banana and Nutella combo. Thanks for such an easy recipe!
Delish! I made these for my niece’s birthday and they were a hit. Everyone loved the nutella frosting. My sister, who’s gluten-free, enjoyed them too. It’s so easy and fast to whip up a batch, I’ll deffinitely make them again.
Delicious!
