Soft and fluffy gluten free banana cupcakes with cream cheese frosting and fresh blackberry curd. A must make springtime treat!
This post is in partnership with Bob’s Red Mill. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help to make Browned Butter Blondie possible.
Oh yeah…it’s a GOOD Friday!! Easter weekend has finally arrived and in less than forty eight hours it’ll be brunch o’clock. I for one am doing a happy dance just thinking about the Sunday Funday ahead of us. And by fun I mean, family, friends and of course…food!
If you are hosting an Easter feast this year, or you’re all signed up to tote dessert along to Aunt so-and-so’s house, I’ve got you covered. Today I’m sharing the recipe for these cute as can be gluten free banana cupcakes with cream cheese frosting and, wait for it….blackberry curd.
I can’t even!
If these little cupcakes don’t scream spring loud and clear, I’m not sure what does. Topped with fresh berries and a tiny blossom straight from the garden, decorating this dessert could not be easier!!
We all know that carrot cake is basically an Easter tradition, but banana bread has my foodie heart all year long. So I partnered up with Bob’s Red Mill to create a Gluten Free version of my favorite banana cupcake. Topped off with that fluffy cloud of cream cheese frosting and swwooooon!!! And did I mention the blackberry curd spooned on top? I’m dreaming up all kinds of ways to use this berry curd because it’s ridiculously delicious! You’ll be seeing it here again on the blog, don’t you worry.
Thanks to the good people over at Bob’s Red Mill, these light and fluffy cupcakes are made with their Gluten Free 1 to 1 Baking Flour. Gluten free baking has come a looonnngg way and it’s thanks to quality products like Bob’s Red Mill. I love that the xanthan gum is built right into the flour, which means my gluten free recipes bake up perfectly every time. Winning!
With two days left before Easter I know you’ve got at least one more Target run in you. So this is whatcha-gonna-do. After you pick up your last minute chocolate eggs and jelly beans for Sunday’s festivities, make your way over to the produce department and scoop up some of the overripe, brown bananas. You know the ones in the back that no one wants. Grab some berries for the curd, a block of butter and cream cheese for the frosting and last but not least…get yourself the jumbo bag of Bob’s Red Mill 1 to 1 Baking Flour.
You’ll be a big fan once you taste these cupcakes, trust me. Plus, we all know someone that is gluten free that would be happy to take one of these cutie patooties off your hands.
These banana cupcakes are a must-bake for spring, but these little showstoppers are especially perfect for Easter. Individual serving built right in, no plate required and kids of all ages will love ’em.
If you make these Gluten Free Cupcakes with Cream Cheese Frosting, or any other recipe from the blog, be sure to tag @brownedbutterblondie on Instagram. I love seeing what you are baking up in your kitchen! And don’t forget to follow Browned Butter Blondie on Pinterest where you’ll find all the latest recipe details straight from the blog.
I’ve got one more easy and delicious Easter recipe coming your way tomorrow so don’t go far!Print
A soft and tender gluten free banana cupcake topped with a cloud of fluffy cream cheese frosting, fresh berries and a drizzle of homemade blackberry curd. A must-bake springtime treat!
- 2 cups Bobs Red Mill 1 to 1 Gluten Free Baking Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 1/4 cups mashed banana (from about 3 large overripe bananas)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 8 TBSP (1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tsp vanilla
- 1/4 cup full fat yogurt, room temperature
- 1/2 cup buttermilk, room temperature
For Cream Cheese Frosting
- 4 TBSP unsalted butter, room temperature
- 8 TBSP cream cheese, room temperature
- 1 tsp vanilla
- 1/8 tsp salt
- 3 1/4 cups confectioner’s sugar, sifted
For Blackberry Curd
- 2 cups frozen blackberries
- 1/2 cup water
- Zest and juice of one Meyer lemon
- 1 egg plus one egg yolk, gently whisked
- 1/3 cup granulated sugar
- 1 TBSP cornstarch
- 2 TSBP butter, room temperature
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners. Set aside.
- In a medium size bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Whisk to combine and set aside.
- In the bowl of a stand mixer, mix together sugars and butter on medium high speed until light and fluffy. About 2 minutes.
- Add eggs one at a time, vanilla and yogurt and mix until well combined.
- With mixer on low, add mashed banana, pausing to scrape down sides of bowl if needed.
- With mixer on low speed, gradually add flour and buttermilk by alternating, beginning and ending with flour. Do not over mix.
- Scoop batter into prepared cupcake pan and bake for 15-18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and cool completely on a wire rack before frosting and decorating with berries.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until light and fluffy, about 2 minutes.
- Add vanilla and salt and mix on low speed to combine.
- Slowly add sifted confectioner’s sugar with mixer on low speed until incorporated. Increase speed to high for 30 seconds until frosting is light and smooth.
- Pipe frosting onto cupcakes or use an offset spatula to frost cupcakes.
For Blackberry Curd
- Place frozen blackberries and lemon zest in a small saucepan with 1/2 cup water. Stir over low heat and cook until the berries are soft enough to be broken up with a spoon. This should take about 10 minutes.
- Remove pan from heat and strain berries over a fine mesh strainer into a medium sized bowl. Use the back of a spoon to push the berries through, extracting as much juice as possible. Set the juice aside.
- In a separate, clean saucepan combine butter, sugar, lemon juice and cornstarch. Stir over low heat until incorporated. Add the eggs right away and continue to stir until butter melts completely.
- Once butter has melted, add the blackberry juice and increase heat to medium low. Stirring often, cook mixture until it begins to thicken. The curd should coat the back of a spoon when it’s ready, about 8-10 minutes.
- Pour curd into a bowl and cover with plastic wrap.
- Place in refrigerator to chill.
- Stir gently before adding to tops of cupcakes.
Store left over cupcakes tightly sealed in an airtight container in refrigerator for up to 5 days.
Cupcake centers can also be filled with blackberry curd before frosting if desired.
*Bobs Red Mill products can be found at Whole Foods, Sprouts, Target and online at www.bobsredmill.com.