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Easy Strawberry Banana Cupcakes Recipe with Fresh Berries

Easy Strawberry Banana Cupcakes

Soft banana cupcakes dotted with fresh strawberries and finished with strawberry buttercream. This recipe yields 12 colorful, fruit-filled cupcakes for birthdays, showers, bake sales, or everyday dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (about 115 g) Mashed ripe banana
  • 1/4 cup (60 ml) Buttermilk
  • 1/2 cup (about 75 g) Fresh strawberries, finely diced and patted dry
Strawberry Buttercream
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (about 360 g) Confectioners' sugar, sifted
  • 1/4 cup (about 20–25 g) Freeze-dried strawberry powder
  • 1–2 tablespoons Heavy cream or milk
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt
Garnish
  • 12 slices Small strawberry slices
  • As needed Thin banana slices

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla and mashed banana.
  5. Add the dry ingredients in two or three additions, alternating with the buttermilk. Mix only until combined.
  6. Fold in the diced strawberries gently, taking care not to overmix the batter.
  7. Divide the batter among the liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  10. Beat the butter for the frosting until smooth. Gradually add the confectioners' sugar, strawberry powder, vanilla, salt, and enough cream to make a smooth, spreadable frosting.
  11. Pipe or spread the frosting over the cooled cupcakes and garnish just before serving.

Notes

Pat the strawberries very dry before adding them. Keep the mashed banana close to 1/2 cup so the crumb does not become heavy. Freeze-dried strawberry powder gives the frosting the strongest flavor and most stable texture. Add banana slices immediately before serving because they brown quickly.