Strawberry Banana Cupcakes (Edit recipe)

Indulge in the perfect blend of fresh strawberries and ripe bananas to create these Strawberry Banana Cupcakes. Bursting with flavor, these strawberry cupcakes are topped with a homemade banana cream cheese frosting, offering a refreshing fruit flavor in every bite. Perfect for Spring and Summer

25 minutes

18 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	329
Fat:	13 g
Carbohydrates:	39 g
Protein:	10 g
Cholesterol:	38 g
Sodium:	189 mg
Fiber:	0 g
Sugars:	36 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 20

Ingredients

Strawberry Cupcakes

2 whole Eggs, at room temperature
1 whole Egg Yolk, at room temperature
1 Tbsp Pure Vanilla Extract
0.5 cup Sour Cream, at room temperature
.25 cup Buttermilk
1.5 cups Cake Flour
.25 cup Freeze Dried Strawberries, powder
1 cup Non-Fat Milk Powder
1 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
6 Tbsp Unsalted Butter, at room temperature
2 Tbsp Canola Oil
1 cup Strawberries, small diced

Banana Cream Cheese Frosting

6 oz Full Fat Cream Cheese, at room temperature
0.5 cup Unsalted Butter, at room temperature
0.5 cup Banana, mashed
1 tsp Lemon Juice, freshly squeezed
5 cups Powdered Sugar, sifted
2 tsp Pure Vanilla Extract

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk the eggs, yolk, vanilla, sour cream, and buttermilk until combined.
In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, mix the flour, strawberry powder, sugar, dry milk powder, baking powder, baking soda, and salt.
Add the butter and oil and mix on medium-low speed until the butter is evenly distributed throughout the mixture. Scrape down the side of the bowl as needed.
With the mixer on low speed, slowly pour in the wet ingredients and beat until just combined. Gently fold in the strawberries.
Fill cupcake liners 1/2 full and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool for 5 minutes in the hot pan, and then transfer to a wire rack to cool completely.
In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth and creamy, 2-3 minutes.
Add the banana and lemon juice and continue mixing for 1 minute, scraping down the sides of the bowl as needed. Mix until mostly incorporated (it’s ok if the mixture has some small chunks of bananas).
Add the powdered sugar and mix on low speed until completely incorporated. Add the vanilla and increase to medium speed, and beat for 4-5 minutes until light and fluffy.
Chill the frosting in the fridge for 15-20 minutes (to stiffen) before frosting cupcakes.

Notes

*Freeze-dried strawberry powder: In a food processor, process freeze-dried strawberries until a powder forms. You can also purchase freeze-dried strawberry powder. Storage: Refrigerate cooled and frosted cupcakes in an airtight container for up to 3 days.

Freeze: To freeze with frosting, place cupcakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.