Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries in this recipe. Thaw them completely and pat them dry before dicing and folding them into the cupcake batter to prevent excess moisture from affecting the texture of the cupcakes.

Can I omit the freeze-dried strawberry powder?

Yes, you can omit the freeze-dried strawberry powder if you don't have any. While it adds extra strawberry flavor, the cupcakes will still be delicious with the diced fresh strawberries alone.

How can I tell if the cupcakes are done baking?

To check if the cupcakes are done baking, gently press down on the tops. If they bounce back, they are ready. Otherwise, you can insert a toothpick into the center of a cupcake. They are ready if it comes out clean or with a few moist crumbs clinging to it.

Fresh Strawberry Banana Cupcakes

Description

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!

Ingredients

Scale

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

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Instructions

Strawberry Cupcakes

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.

Banana Cream Cheese Frosting

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.

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