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–+ servings
inside of a banana cupcake with strawberry filling and frosting

Banana Strawberry Cupcakes

These Banana Strawberry Cupcakes have a sweet, juicy strawberry filling that adds fresh flavor in every bite. They're topped with strawberry cream cheese frosting for a fun, fruity twist on a classic treat.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling and assembly 1 hour 30 minutes
Total Time 2 hours 22 minutes
Course Dessert
Cuisine American
Servings 18 Standard cupcakes
Calories 287 kcal

Equipment

  • 1 Stand Mixer or hand-mixer or whisk
  • 1 Silicone spatula
  • Cupcake Pans recipe makes 18 cupcakes
  • Cupcake Liners
  • Bowls, measuring cups and spoons
  • Apple Corer (or knife to dig hole in cupcake)
  • Saucepan

Ingredients
 
 

Banana cupcakes

  • 1 Cup Granulated sugar
  • 1½ Cups Bananas, mashed approximately 3 medium ripe bananas
  • ¾ Cup Vegetable oil
  • ¼ Cup Buttermilk
  • 2 Large Eggs room temperature
  • 2 Cups All-purpose flour sift if necessary to remove any lumps
  • 2 teaspoons Baking soda
  • ½ teaspoon Salt

Strawberry filling and frosting

  • 1 Pint Strawberries stems removed and chopped into ¼" cubes
  • 2 Tablespoons Granulated sugar
  • ½ Cup Unsalted butter softened
  • 1 Cup Cream cheese full fat, softened
  • 2½ Cups Powdered sugar sift if necessary to remove any lumps

Instructions
 

Banana cupcakes

  • Preheat oven to 350℉ (180℃)
  • Line the cupcake pans with paper liners.
  • Combine flour, baking soda and salt in a bowl. Whisk well to combine. Set aside for later.
    2 teaspoons Baking soda, ½ teaspoon Salt, 2 Cups All-purpose flour
  • Mash the bananas until mostly smooth with minimal lumps.
    1½ Cups Bananas, mashed
  • Combine granulated sugar and bananas in a large mixing bowl. Stir well until combined. If using an electric mixer, combine using the paddle attachment.
    1½ Cups Bananas, mashed, 1 Cup Granulated sugar
  • Add eggs to the bowl. Mix until well combined, scraping the sides and bottom of mixing bowl as needed.
    2 Large Eggs
  • Add oil and buttermilk. Mix until well combined.
    ¾ Cup Vegetable oil
  • Add the dry ingredients (flour, baking soda, and salt) to the mixing bowl and stir until just combined. Avoid overmixing, as it can result in dense or tough cupcakes.
    ¼ Cup Buttermilk
  • Scoop batter into the cupcake liners until ⅔ full.
  • Bake for 20 -22 minutes, or until cupcakes are fully risen and a toothpick inserted in the center of the cupcakes comes out clean.
  • Place cupcakes on a rack and allow to cool completely before filling and icing.

Strawberry cupcake filling and frosting

  • Wash, dry and remove stems from strawberries. Chop into ¼" pieces.
    1 Pint Strawberries
  • Sprinkle 2 tablespoons granulated sugar over strawberries and toss to combine.
    2 Tablespoons Granulated sugar
  • Remove ⅓ cup of strawberries and place in a saucepan. Set aside remaining strawberries for later - these will be used to fill the cupcakes.
  • Place saucepan over medium-low heat. Stir often. Strawberries will break down and thicken into a purée - approximately 15 - 20 minutes. Remove pan from heat and set the purée aside aside to cool completely.
  • To make the frosting, place softened butter and cream cheese in a mixing bowl. Mix on medium-high speed for 2 - 3 minutes or until creamy.
    ½ Cup Unsalted butter, 1 Cup Cream cheese
  • Add powdered sugar to mixing bowl. Start mixing on low speed and gradually increase speed to medium. Scrape sides and bottom of bowl. Continue to mix until well combined.
    2½ Cups Powdered sugar
  • Add cooled strawberry purée to the bowl and mix on medium until combined. If frosting is too soft, mix in powdered sugar 2 tablespoons at a time until desired consistency is reached.

Cupcake Assembly

  • Place an apple corer in the middle of each cupcake, press down about ⅔ into the cupcake, twist and remove the core of the cupcake.
  • Fill the hollowed center of the cupcake with chopped strawberries. Reserve some to sprinkle over top of frosting.
  • Spread the frosting over the cupcakes or pipe onto the cupcakes using a piping tip of your choice. Optional: add more strawberries for a decorative touch.

Notes

Storage - The filling and frosting on these cupcakes needs to stay cold so they don’t spoil. Put the cupcakes in an airtight container and keep them in the fridge for up to 3 days. Take them out about an hour before you serve them so the frosting has time to soften.

Nutrition

Calories: 287kcalCarbohydrates: 43gProtein: 3gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 47mgSodium: 3318mgPotassium: 86mgFiber: 1gSugar: 14gVitamin A: 366IUVitamin C: 15mgCalcium: 29mgIron: 1mg
Keyword banana strawberry cupcakes, cupcake recipes
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