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.
Looking for something over the top in flavor, then try my Gluten-Free Butterscotch Cupcakes. Perfection.
For the cupcakes:
For the frosting:
Serving Size: 1 cupcake
Amount Per Serving:Calories: 412 Total Fat: 19g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 57mg Sodium: 198mg Carbohydrates: 57g Fiber: 2g Sugar: 44g Protein: 5g