Name: Gluten Free Banana Cupcakes with Cream Cheese Frosting and Blackberry Curd
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: 2 cups Bobs Red Mill 1 to 1 Gluten Free Baking Flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp cinnamon; ⅛ tsp nutmeg; 1¼ cups mashed banana (from about 3 large overripe bananas); ½ cup light brown sugar; ½ cup granulated sugar; 8 TBSP (1 stick) unsalted butter, room temperature; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1½ tsp vanilla; ¼ cup full fat yogurt, room temperature; ½ cup buttermilk, room temperature; 4 TBSP unsalted butter, room temperature; 8 TBSP cream cheese, room temperature; 1 tsp vanilla; ⅛ tsp salt; 3¼ cups confectioner's sugar, sifted; 2 cups frozen blackberries; ½ cup water; Zest and juice of one Meyer lemon; 1 egg plus one egg yolk, gently whisked; ⅓ cup granulated sugar; 1 TBSP cornstarch; 2 TSBP butter, room temperature