I polled some of my Facebook fans over the weekend, wondering what their favorite kind of cupcakes are. I love hearing about all the different combinations and why they appeal to people. It was on my mind because over the weekend, cupcake baking certainly kept me busy.
I baked three different types for my cousin’s birthday party, based on the flavors she named when I asked earlier in the week what her favorites were. Which, by the way, wasn’t that convincing…
“Banana. Hmmm…strawberry. Chocolate. Oh, I don’t know.”
Um, okay. So now you know why I made three different kinds 🙂
The original recipe that I used for these cupcakes called for a browned butter frosting, but I had a better idea…an idea that uses a very well received, delicious ingredient that begins with the letter N.
You with me so far?
These were a cinch to make, thanks to the fact that the recipe calls for boxed cake mix. A little doctoring goes a long way. Yum.
And the frosting, well, let’s just say I’m thankful that I have a little bit leftover in the fridge.
Finally, one LAST time…PLEASE vote for my Pasta e Fagioli…voting ends TODAY!! Share the link with your friends and family too, if you don’t mind 🙂
CLICK HERE to vote.
Banana Cupcakes with Nutella Frosting
1 box yellow cake mix
1 cup (2 medium) mashed ripe bananas
1/3 cup butter, melted
1/3 cup water
3 eggs, beaten
1 teaspoon vanilla
Preheat oven to 350 degrees. Place cupcake liners in about 20 of the muffin cups (I got 22). In large bowl, stir all ingredients just until dry ingredients are moistened. Spoon batter evenly into cups.
Bake for about 16-18 minutes, or until toothpick comes out of center clean.
1/2 cup Nutella
1 1/2 cups confectioners’ sugar
5 tablespoons heavy cream
Mix all ingredients together until fluffy. Add a bit more cream if necessary.
Frost cupcakes once they are completely cool. Garnish with a banana slice, if desired.