Banana Cupcakes with Nutella/Peanut Butter Frosting

We vaguely remembered one of the comments going like this: “You guys should bake some more and give them out on random occasions (like everyday)…” So we realised that if we really have a passion and love for food (Eating and making it), we should be committed and willing to put in some time to baking/cooking and improving our skills. Thus we’ve been really baking quite a lot this week, so that we can spread the love for food with everyone. Great food should be enjoyed by everyone at anytime and anywhere! It helps that our options schedule gives us quite alot of free time = more time to bake/go to new places to try their food 🙂 Since the beginning of the week, we’ve managed to do a Steamed Moist Chocolate Cake, Chocolate Banana Cupcakes, Carrot Cake Cupcakes with Cream Cheese Frosting, and Blueberry Cinnamon Streusel Muffins, and yesterday we did Banana Cupcakes with Nutella/Peanut Butter Frosting! That’s quite alot for such a short span of time, but we enjoyed every second of it immensely and are extremely happy to hear that you guys liked our baked goods!
Back to star of this post: Banana Cupcakes with Nutella/Peanut Butter Frosting. It definitely sounds so heavenly, doesnt it? Sigh… it’s almost all of our favourite things mixed together – Banana with Nutella/Peanut Butter. Nom Nom Nom. Who could ask for anything more? We just had to try it.
Banana Cupcakes with Nutella Frosting
Adapted from Cinnamon Girl
For the Banana Cupcakes, we substituted 1/2 cup of unsalted melted butter for 1/4 oil (any flavourless oil will do) as we wanted the cupcakes to stay moist even after taken out from the fridge. We also used a little less sugar, 1/2 cup + 1 tablespoon, instead of 3/4 cups. The results were fantastic nevertheless 🙂 And remember, use riper bananas if you want to have a sweeter and stronger banana flavour, you certainly wouldn’t want to have no banana flavour at all in a banana cupcake! For the Nutella Frosting, we only used 3 tablespoons of butter instead of 4, and only 1 cup of icing sugar instead of 3 as we felt that the frosting was already sweet enough and anymore would make it too sweet and the true Nutella flavour would be gone.
Yields 2 regular-sized cupcakes + 36 mini cupcakes (or 12 regular-sized cupcakes)
Banana Cupcake:
1 + 1/2 cups all-purpose flour
1/2 cup + 1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup oil (for a healthier version, you could use applesauce instead!)
1 + 1/2 cups mashed bananas (about 4 ripe bananas)
2 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners.
In a medium mixing bowl whisk flour, sugar, baking powder, baking soda, and salt together. 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.
Spoon batter into muffins cups or use a large ice cream scoop, dividing evenly among each one about 3/4 full.
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.
Nutella Frosting:  (Frosts 12 regular-sized cupcakes)
3/4 cup Nutella
3 tablespoons butter, at room temperature
1 cup icing/powdered/confectioners sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy cream
In a stand mixer or using a hand beater, whip Nutella and butter in a large bowl until well combined. Beat in icing sugar, then add vanilla and 2 tablespoons heavy cream, continue beating on high speed adding more cream or confectioners’ if needed. Frost cupcakes immediately.
Peanut Butter Frosting
Adapted from Holy Cow! Vegan Recipes
The amount of ingredients listed here frosts 12 regular-sized cupcakes (the original recipe frosts 2 9-inch cakes, about 40 cupcakes). We didn’t really use anything vegan here as we obviously didn’t have the vegan ingredients. We also added 2 tablespoons of milk to thinner our frosting as it turned out really chunky.
1/5 cup smooth and creamy peanut butter (about 4 1/2 tablespoon)
18g cream cheese
6g butter
1/2 tsp pure vanilla extract
55g confectioners/powdered/icing sugar
2 tablespoon milk
Have the peanut butter and butter at room temperature, and the cream cheese cold. Place the ingredients in a bowl and mix with a whisk or with a handheld or stand mixer until everything’s combined.
Add the sugar 1/2 at a time, beating in well after each addition. I use less sugar than most peanut butter frosting recipes would, but if you want a stiffer frosting add more confectioners’ sugar.
Place the frosting in the refrigerator for at least 30 minutes before frosting.

Left: Banana cupcake with Peanut Butter Frosting. Right: Banana cupcake with Nutella Frosting

The cupcakes were moist, sweet and had no lack of banana flavour 🙂 The Nutella Frosting though turned out to be really glossy, or in other words, a little too oily and sweet (despite cutting down on the sugar and butter already :0) On the other hand, the Peanut Butter Frosting turned out great! 🙂
Lastly, we would like to thank all of you out there who were willing to support us and try and give feedbacks on our baked goods. We’re glad that the results were tremendously positive. We’ll continue to improve our skills and bake even tastier food for you guys! 🙂
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This entry was posted in Cupcakes/Muffins, Dessert, Healthy, Quick/Easy, Recipe (Baking/Cooking), Snack, Vegetarian and tagged , , , , , , . Bookmark the permalink.

7 Responses to Banana Cupcakes with Nutella/Peanut Butter Frosting

  1. Juleen says:

    Hey! The banana cupcake with nutella frosting is very nice! I really enjoyed it! 😀 Thanks for offering me! 😀

  2. Yukiko ;D says:

    ❤ Make mooooooooooooooooooooooooooooooore, okay no, make them when you guys are actually free! Love you guys whee~

  3. Whoa you do sound like you have been busy! The banana cupcakes sound amazing-love the nutella frosting. Well done-Yum!

  4. Pingback: Happy New Year! | The Cinnamon Sheep

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