Fri. Nov 15th, 2019

Banana Zucchini Cupcakes with Nutella Frosting

1 min read

PrintBanana Zucchini Cupcakes with Nutella Frosting

IngredientsMuffin Directions

  • 1 Cup Zucchini, Grated

     

  • 1 1/2 Cups Bananas, Mashed

     

  • 1 Egg

     

  • 1/2 Cup Unsweetened Applesauce

     

  • 1 1/2 Teaspoons Baking Powder

     

  • 1 1/2 Teaspoons Baking Soda

     

  • 1 1/2 Cups Whole Wheat Flour

     

  • 1 Cup Quick-cooking Oatmeal

     

  • 1/2 Cup Walnuts, Chopped

     

  • 1/2 Teaspoon Salt

Nutella Frosting Directions

  • 1/2 Cup Unsalted, Room Temperature Butter
  •  Cream Cheese, Softened To Room Temperature
  • 1/3 Cup Nutella
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Cups Of Confectioners’ Sugar
  • 1 Tablespoon Of Milk Or Cream

How to Do It:Muffin Directions

Oven at 350°F. Spray muffin tin with non-stick cooking spray.
Mash banana, and grate the zucchini, then mix together. Add to that, the egg and the applesauce, combining well.
In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
Add dry ingredients to wet ingredients, stirring until just combined, careful not to overmix.
Bake 25-30 minutes, or until a toothpick comes out clean.
Frosting Directions
In the bowl of a stand mixer, fitted with the paddle attachment beat together the butter and cream cheese until smooth. Add the Nutella, salt, and vanilla extract; Beat until well combined.
Turn mixer to low, and slowly begin to add the confectioners’ sugar. (I added mine in 1/2 cup increments.) Once each addition has dispersed into the butter mixture, increase the speed to medium and beat until well combined before adding the next.
Decorate as desired.

READ  Lemon Cupcakes with Cream Cheese Frosting

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