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

This post was sponsored by Ryze. Opinions are my own.

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, especially since we have had overripe banana’s taking up counter space.

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.

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.

Yield: 12-15

Banana Cupcakes with Nutella Frosting (10 Ingredients)

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Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• For the cupcakes:[br]
• 1 1/2 cups all-purpose gluten-free flour blend (I used RYZE Yellow Bag Flour)
• 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[br][br]
• For the frosting-[br]
• 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.