Tips for making the Banana Cupcakes:
These banana cupcakes are a sweeter, stunning, and easier-to-serve version of beloved banana bread. Expect the batter to be thick and delicious (health risks were thrown out the window with this batter, it’s so good). They will also rise beautifully as they bake and are super soft.
Use a cookie scoop to dispense the batter: The cupcake batter is much too thick to pour. Using a cookie scoop saves time, makes sure the batter is distributed evenly, and prevents a mess. I used the medium scoop in this set and it filled the cupcakes liners ¾ full which is the perfect amount.
Check the cupcakes early: My cupcakes were done right around the 18 minute mark. Since ovens can run at different temperatures, keep a close eye on them to make sure they don’t over-bake.
Use the spices you have on hand: Quite a few spices are called for in this recipe. I had all of them except cardamom. I used cinnamon, ginger, allspice, and nutmeg. They complimented each other so well, I can’t imagine tweaking the ratio I used or adjusting it at all. It was a delicious blend!
Tips for making the Roasted Banana Curd:
All I can say about this curd is – WOW. I’ve been experimenting with different flavors of curd, like classic lemon and lemon blueberry. Banana curd currently holds the top spot in my heart on the delicious scale. It’s thick. Full of banana flavor. Has warmth and depth from spiced rum and cinnamon. The leftover curd is unfortunately all gone, but I happily finished it off by taking trips to the fridge to periodically eat it by the spoonful.
Buy a mini bottle of spiced rum: If you also don’t have spiced rum at the ready, simply buy one of the mini bottles! I only used half of one, and it saved money compared to buying a whole bottle. I used a 50ml mini bottle of Jonah’s Curse Black Spiced Rum that I picked up at Total Wine.
Cover the warm curd with plastic wrap: Don’t skip this step! If warm curd cools down with the top layer exposed to the air, a film can form on the surface. While the curd is warm, press down a sheet of plastic wrap directly onto the curd.
Tips for making the Brown Butter Cream Cheese Frosting:
If you want to pipe tall swirls, make 1.5 times the frosting recipe. Since the cupcake recipe makes 16 cupcakes, making a bit more frosting ensures you won’t run out. I made a double batch which ended up being too much, but I popped it in the freezer to use later on. It will go to good use – possibly on some pumpkin bread!
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