Banana cupcakes with Nutella filling and peanut butter frosting

Ingredients:

Cupcakes

• 2 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 165 g unsalted butter, room temperature
• 1.5 cups granulated sugar
• 1 cup mashed bananas (2-3 pcs.)
• 3 large eggs
• 2 tsp vanilla extract
• 3/4 cup sour cream
• 0.5 cup Nutella

Glaze

• 440 g unsalted butter, room temperature
• 5 cups powdered sugar
• 1/3 cup creamy peanut butter
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 175°C. Prepare two 12-cup muffin tins by lining each with paper liners.
2. Bake cupcakesIn a medium bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until creamy, about 2 minutes. Add the mashed bananas, eggs, and vanilla; beat until smooth. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the sour cream, mixing well after each addition.
3. Fill the cupcake liners about halfway with batter; spoon 1 teaspoon of Nutella into the center of each cupcake, then spoon more batter into the cupcake liners to fill three-quarters of the way. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let cool in the pans for 3 minutes, then carefully turn the cupcakes out onto a wire rack and cool completely.
4. Prepare the glazeIn a large bowl, beat the butter with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and gradually beat in the powdered sugar until fully combined. Add the peanut butter and vanilla and beat until smooth. Transfer the frosting to a piping bag and pipe onto the cupcakes.