There’s something magical about the combination of strawberries and bananas. The natural sweetness of ripe bananas blends seamlessly with the tart, juicy burst of strawberries, creating a flavor combination that’s both comforting and refreshing. These Strawberry Banana Cupcakes take that delicious duo and turn it into soft, moist cupcakes topped with a luscious strawberry-infused frosting.

Whether you’re looking for a fun dessert for a birthday party, a sweet treat for a weekend gathering, or just an excuse to bake something delicious, these cupcakes won’t disappoint. Plus, they’re easy to make and perfect for using up ripe bananas and fresh or frozen strawberries. Let’s dive into this fruity goodness!

Ingredients

Here’s what you’ll need to make these delightful cupcakes:

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Ripe bananas (mashed)	2 large
Granulated sugar	¾ cup
Brown sugar	¼ cup
Unsalted butter (melted)	½ cup
Eggs	2 large
Vanilla extract	1 tsp
Whole milk	½ cup
Fresh strawberries (diced)	¾ cup

For the Strawberry Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup
Powdered sugar	3 cups
Fresh strawberries (pureed)	¼ cup
Vanilla extract	1 tsp
Heavy cream	2 tbsp

Substitutions & Tips:

You can replace all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free version.
If fresh strawberries aren’t available, frozen strawberries work just fine. Just thaw and drain excess liquid before using.
Almond or oat milk can be used instead of whole milk for a dairy-free alternative.

Equipment Needed

Mixing bowls – For combining wet and dry ingredients.
Whisk – Helps mix the dry ingredients evenly.
Hand or stand mixer – Essential for a smooth and fluffy frosting.
Muffin tin – To bake the cupcakes.
Cupcake liners – Prevents sticking and makes for easy cleanup.
Piping bag & tip – For a professional-looking frosting swirl.

Step-by-Step Instructions

1. Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.

In a large bowl, mash the ripe bananas until smooth. Add granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk. Whisk until fully combined.

Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cupcakes dense.

Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.

2. Bake the Cupcakes

Fill each cupcake liner about ¾ full with batter. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Make the Strawberry Buttercream Frosting

In a large mixing bowl, beat the softened butter on high speed for 2-3 minutes until light and fluffy.

Gradually add the powdered sugar, mixing well after each addition.

Pour in the pureed strawberries and vanilla extract, then continue beating until smooth. If the frosting is too thick, add a tablespoon of heavy cream at a time until the desired consistency is reached.

4. Frost & Decorate

Once the cupcakes are completely cooled, transfer the frosting to a piping bag and frost each cupcake with a beautiful swirl.

For extra flair, garnish with fresh strawberry slices, banana chips, or a sprinkle of crushed freeze-dried strawberries.

Tips & Variations

Add a Crunch: Sprinkle chopped nuts (like pecans or walnuts) on top for added texture.
Chocolate Twist: Add ½ cup of mini chocolate chips to the batter for a chocolatey touch.
Vegan Option: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan butter for the frosting.
Lighter Frosting Alternative: Swap buttercream for whipped cream mixed with a touch of strawberry puree.

Serving Suggestions

For a stunning presentation, serve these cupcakes on a tiered dessert stand with fresh strawberries and banana slices scattered around.

They pair beautifully with a side of vanilla ice cream or a drizzle of honey or caramel sauce for extra indulgence.

Want to make them extra special? Serve them with a dusting of powdered sugar or a drizzle of white chocolate ganache.

Perfect Pairings

Beverages: These cupcakes taste amazing with a strawberry banana smoothie, iced vanilla latte, or a refreshing sparkling lemonade.
Cocktail Pairing: Try them with a strawberry daiquiri or a banana rum cocktail for a fun adult twist!
Tea Time: Pair with chamomile tea or a light green tea to balance the sweetness.

Storage & Reheating

Refrigeration: Store leftover cupcakes in an airtight container in the fridge for up to 4 days.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Just wrap them individually in plastic wrap and place in a freezer-safe bag.
Reheating: If frozen, thaw at room temperature for 30 minutes before frosting and serving.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	~240
Carbohydrates	34g
Protein	3g
Fat	10g
Sugar	22g
Fiber	1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Strawberry Banana Cupcakes are a dreamy combination of fruity flavors, soft texture, and creamy frosting. Whether you’re making them for a party, a special occasion, or just because you’re craving something sweet, they are guaranteed to impress.

Try them out and let me know how they turn out! Share your creations on social media and tag me—I’d love to see your version of these delightful cupcakes!