Banana Cupcakes with Nutella Cream Cheese Frosting

For the cupcakes:

Preheat oven to 275°F. Line a 12-count muffin tin with cupcake liners. Set aside.

In a small bowl, mix mashed banana with the lemon juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.

Beat in the flour mixture alternately with the buttermilk. Then stir in the banana mixture.

Scoop batter into prepared muffin tin and bake in preheated oven for 18-20 minutes or until a toothpick inserted in center comes out clean.

* The original recipe, which I adapted from Food.com recommended to freeze the cake for 45 minutes immediately after baking. It makes the cake moist. I didn’t do this since I brought them to work after frosting.

For the frosting:

In a mixer bowl, cream butter, cream cheese and Nutella until smooth.
Gradually add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.

Pipe onto the cooled cupcakes. I scooped the frosting using a 2-ounce ice cream scooper and then spread it with a spatula.

Slightly adapted from Food.com.