Gluten-Free Banana Cupcakes with a creamy, smooth, Nutella frosting put regular Banana Cupcakes to shame. Move over Fat Elvis Cupcakes, there’s a new gluten-free cupcake in town.

Looking for more banana recipe ideas? How about Gluten-Free Dark Chocolate Banana Brownies? They’re scrumptious. My Banana Bars are also simple to make and delicious.

Gluten Free Banana Cupcakes

Can you tell that I love chocolate and bananas? The two together seem to be a theme in my house the past couple of weeks – we’ve had overripe banana’s taking up counter space. So yes, I love chocolate and banana recipes. Especially these gluten free banana cupcakes. They’re perfect in every way.

A classic combination of chocolate and banana’s wrapped up in a delicious and enjoyable treat – these Gluten-Free Banana Cupcakes with Nutella frosting are sure to please any crowd. With only ten ingredients to make and less than thirty minutes to bake, these cupcakes are easy and satisfying.

Before going gluten-free, I used to visit a cupcake shop downtown once a week. Every Thursday they offered a Fat Elvis cupcake. It was basically bananas and chocolate. It was really good, but I always felt like it was missing something.

Now I know what it was – Nutella! The chocolate frosting was really good, but adding Nutella would have brought that cupcake to the next level. Rather than offend them by telling them how to make their frosting, I recreated a gluten-free version for you.

Does Nutella Have Gluten?

No, regular Nutella branded Nutella does not have gluten in it, but some of the cheaper brands do. Make sure to always check labels.

More Gluten Free Banana Recipes

• Banana Toffee Cupcakes
• Gluten Free Banana Cupcakes
• Gluten Free Banana Bread
• Gluten Free Chocolate Banana Bread
• Paleo Hummingbird Cake

If you don’t see a banana recipe listed here that you’re interested in, try the search bar on the right side of this page.

How to make gluten free banana cupcakes

1. In a medium mixing bowl, whisk the flour, baking soda, and salt; set aside.
2. 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.
3. Mix the dry ingredients into the wet ingredients just till combined.
4. Divide the batter evenly among the liners, filling 2/3 full (about 1/4 cup of batter per cupcake).
5. Bake for 23-25 minutes until a toothpick comes out clean.
6. Cool completely before frosting.

For the full list of ingredients in these gluten free banana cupcakes recipe and the frosting, please see the recipe card below.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Like fun and flavorful cupcakes? You might also like my Gluten-Free Root Beer Cupcakes, or my Gluten-Free White Champagne Cupcakes. Looking for something over the top in flavor, then try my Gluten-Free Butterscotch Cupcakes. Perfection.

Did you make these gluten free banana cupcakes? Please leave me a comment below letting me know what you thought.

Yield: 12

Banana Cupcakes with Nutella Frosting

Print

Gluten-Free Banana Cupcakes with a creamy, smooth, Nutella frosting put regular Banana Cupcakes to shame.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup + 2 tablespoons unsalted butter (6 tablespoons total), softened
• 2 eggs, room temperature
• 2 medium overripe bananas, mashed
• 1/2 cup buttermilk (or regular milk)

For the frosting:

• 1/2 cup butter (1 stick), room temperature
• 1 cup Nutella hazelnut spread (or other chocolate hazelnut spread)
• 2 cups powdered sugar

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.
7. Cool completely before frosting.
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.

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake
Amount Per Serving: Calories: 412Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 198mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.