If the title of these cupcakes alone doesn’t hint at how sweet, fruity, and drool-worthy they are, let me explain further. These Roasted Banana Curd Cupcakes with Brown Butter Frosting are comparable to an elevated banana bread in cupcake form. Make them a bit sweeter by adding a banana curd filling and beautifully swirled brown butter cream cheese frosting on top. I also believe they are acceptable as a breakfast food since they are full of bananas!

These delectable banana cupcakes have:

• A soft, moist, and perfectly spiced banana cake base. 
• A dreamy banana curd made with cinnamon and spiced rum.
• A vanilla bean and brown butter speckled cream cheese frosting.
• A sprinkle of mini chocolate chips and a banana chip garnish.

Recipes used for the Roasted Banana Curd Cupcakes with Brown Butter Frosting:

Banana Cupcakes by Cupcake Project

Roasted Banana Curd by Cupcake Project

Brown Butter Cream Cheese Frosting by Confessions of a Baking Queen

Both of the banana recipes are by Stefani of The Cupcake Project, who has some of the most amazing recipes I have ever baked. Most importantly, please go make her vanilla cupcakes. You will never use another recipe again after you try them!

The brown butter frosting is also a recipe I will be incorporating much more often. I love brown butter cookies, but had never tried it in a frosting before. Browning butter creates a deep, rich, and nutty flavor that is absolutely incredible. Be sure to use all of the brown butter and keep the toasted brown specks – they are where most of the flavor comes from!

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!

Make the brown butter ahead of time: To save time waiting for the brown butter to cool, make it the day before. Store it in the fridge overnight, and let it come to room temperature before using it to make the frosting.

Use all of the brown butter: Save the brown specks at the bottom of your pan and scrape them into your bowl. These are the toasted milk solids where the majority of the flavor comes from.

When I say I ate the banana curd by the spoonful and thought about making another batch a few days later because I was so sad it was gone – I really hope that gives you the incentive to give it a try and make it yourself!

Everything about these cupcakes gives off such warm, cozy, and comforting feelings. From the soft and spiced banana cake base and curd, to the nutty brown butter frosting, and finally the sweet and crunchy mini chocolate chips on top, every element of these cupcakes compliments one another. You have flavors that bounce off of each other perfectly and textures that both meld and contrast to enhance the experience. Before I trail off describing how much I love these cupcakes even more, I’m going to leave it here and wholeheartedly suggest you have a baking weekend and make them! If you do, please let me know if you also fall as deeply in love with them as I did.

If you like this recipe, I think you’ll also love:

• Torched Crème Brûlée Cupcakes
• Tropical Crumbl Cookies with Baileys Colada Buttercream
• Cherry Cupcakes with Almond Buttercream
• Limoncello Frosted Crinkle Cookies with Blueberry Curd

Behind the Scenes Video:

Roasted Banana Curd Cupcakes with Brown Butter Cream Cheese Frosting

Recipe by AshleyCourse: Boozy Desserts, Cupcakes, DessertsCuisine: American

Servings

16

cupcakes

Prep time

35

minutes

Cooking time

1

hour 

Total time

1

hour 

35

minutes

These banana cupcakes are soft, moist, and full of delicious banana flavor. They have a perfectly spiced banana cake base, a filling of roasted banana curd, a vanilla bean and brown butter cream cheese frosting, and a sprinkle of mini chocolate chips and a banana chip garnish.

Ingredients

• 1 batch Banana Cupcakes by Cupcake Project

• 1 batch Roasted Banana Curd by Cupcake Project

• 1.5 batch Brown Butter Cream Cheese Frosting by Confessions of a Baking Queen (1 batch if using less frosting than pictured)

• For the Garnish:

• Mini chocolate chips

• Banana Chips

• Helpful Tools:

• Medium cookie scoop

• Open star piping tip – Wilton 1M

• Cupcake corer

Directions

• Prepare the banana curd, cover with plastic wrap, and store in the refrigerator until ready to use. (see video here for more of a behind the scenes look).
• Make the banana cupcake batter, fill cupcake liners 3/4 full with a cookie scoop, and bake. Mine were done around the 18 minute mark.
• Allow the cupcakes to fully cool on a wire rack.
• Once the cupcakes are cool, use an apple corer to carve out a small hole in the center of the cake. Discard the removed bits and save for later snacking.
• Allow the banana curd to sit at room temperature as you core the cupcakes to let it soften a bit.
• Fill a piping bag or ziplock bag with the banana curd. Cut a small tip off of the bag, and pipe the curd into the center of the cupcakes.
• Prepare the brown butter cream cheese frosting and add it to a piping bag fitted with a Wilton 1M tip.
• Pipe a tall swirl of frosting onto the cupcakes. The more firm/chilled the frosting is, the more the frosting will ruffle when piped. I had to briefly pop my frosting in the refrigerator a few times since the environment was so warm, it softened quickly.
• Sprinkle mini chocolate chips on the top of the frosting and add a banana chip on the side.
• Store cupcakes in the refrigerator. For the softest cupcakes, let them sit at room temperature for 10 minutes before eating. For a texture-filled experience with deliciously crunchy chocolate chips, enjoy them straight out of the refrigerator!

Notes

• Cover the banana curd with plastic wrap as soon as you pour it out of the blender to prevent a film from forming on the surface.
• Add all of your brown butter, including the brown specks, to your frosting.
• If your frosting is too warm, it will not ruffle as well. Chill it for a few minutes and check it again to see if there is a bit more tension when piping it.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,