I am super good at following instructions!

Banana Cupcakes with Nutella Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cake recipe taken from Happy Home Baking Blog's "Banana Walnut Streusel Pound Cake". Makes 7 cupcakes.
  • 100g unsalted butter, room temperature (about 1 stick)
  • 65g icing sugar, sieve
  • 2 eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 100g banana, mashed (about one medium banana)
  • 125g cake flour
  • 1 teaspoon baking powder
  • 4 oz cream cheese, room temperature
  • ½ cup confectioner's sugar
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ¼ cup Nutella, or other chocolate hazelnut spread
  1. Preheat oven to 350 F.
  2. In a mixing bowl, beat room temperature butter and confectioner's sugar until smooth.
  3. Add eggs 1 tbsp at a time so as not to curdle the butter.
  4. Gently fold in mashed bananas and vanilla.
  5. Sift together flour and baking powder, and fold into butter mixture until incorporated, continue folding until glossy and smooth.
  6. Bake 20-25 min or until tester comes out clean.
  7. Meanwhile, beat cream cheese and confectioner's sugar together until smooth. Add all other ingredients and beat until thoroughly incorporated. Refrigerate until ready to use.
  8. After cupcakes are cool, top with frosting.
I like to add a swirl of Nutella onto the cupcakes after frosting them.


This started out as a recipe for pound cake. I don’t know what happened.

Well actually I do, it was because I do not own an 18 cm x 8 cm loaf pan. But I really wanted banana pound cake! So I did this instead and then topped it with a cream cheese frosting that has lemon and Nutella in it, since I was tired of boring cream cheese frostings with no pizzazz.

Texture was moist and fluffy, taste was banana-y but not overpoweringly so. The cakes rose splendidly, forming a perfect half sphere dome on top, which convinces me I did it right. Would make again.