Banana Cupcakes with Nutella® Frosting

Banana Cupcakes with Nutella® Frosting

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

15-20 / 23-25 Minutes

Yield

12 muffins

Ryze Flour

yellow

Ryze Flour Bag
Prep / Cook Time

15-20 / 23-25

Minutes
Yield

12

muffins
Share
Qty
Ingredients
1 1/2 cups
RYZE Yellow Flour Blend
1/2 tsp
baking soda
1/4 tsp
salt
3/4 cup
granulated sugar
6 tbsps
unsalted butter, softened
2
large eggs, room temp
2
overripe bananas, mashed
1/2 cup
buttermilk
Nutella Frosting
Qty
Ingredients
1/2 cup
butter, room temp
1 cup
Nutella
2 cups
powdered sugar
Description

Tender gluten-free banana cupcakes topped with a rich Nutella (R) buttercream frosting make these cupcakes a hit with anyone who loves bananas or chocolate.

Instructions
  1. For the cupcakes – Preheat oven to 350°F (180°C). Line a cupcake pan with paper liners; set aside.
  2. In a medium mixing bowl, whisk the flour, baking soda, and salt; set aside.
  3. In a large mixing bowl, cream the sugar and butter together on medium-high speed until light and fluffy. Add in the eggs, mashed banana, and buttermilk and continue to beat until combined.
  4. Mix the dry ingredients into the wet ingredients just till combined.
  5. Divide the batter evenly among the liners, filling 2/3 full (about 1/4 cup of batter per cupcake).
  6. Bake for 23-25 minutes until a toothpick comes out clean. Cool completely before frosting.
  7. Frost when cupcakes are completely cooled.
  8. For the frosting-In a medium mixing bowl, beat butter, Nutella, and powdered sugar on medium speed until combined and creamy.
  9. Makes 12-15 cupcakes.
  10. Store at room temperature in an airtight container.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: www.glutenfreepalate.com. Photo credit also goes to Chrystal Carver.

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