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Strawberry banana cupcake on a green flat surface topped with a half fresh strawberry with more cupcakes in the background.

Strawberry Banana Cupcakes

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



Strawberry Cupcakes

  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 120 g (½ cup) sour cream at room temperature
  • 60 g (¼ cup) buttermilk, at room temperature
  • 180 g (1 ½ cup) cake flour, sifted
  • 18 g (¼ cup) freeze-dried strawberry powder*
  • 210 g (1 cup) granulated sugar
  • 1 tablespoon dry milk powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 85 g (6 tablespoons) unsalted butter, at room temperature
  • 2 tablespoon canola oil
  • 150 g (1 cup) small diced fresh strawberries

Banana Cream Cheese Frosting

  • 168 g (6 ounces) full-fat cream cheese, at room temperature
  • 113 g (½ cup) unsalted butter, at room temperature
  • 125 g (½ cup) mashed ripe banana
  • 1 teaspoon freshly squeezed lemon juice
  • 580 g (5 cups) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract


Strawberry Cupcakes

Banana Cream Cheese Frosting


*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.

  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking