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.