These Strawberry Banana Cupcakes are the perfect summer dessert. Homemade banana cupcakes plus strawberry frosting are perfect for the whole family to enjoy! Save those ripe bananas, and follow the simple instructions on the recipe card below.

I love the strawberry frosting on these soft banana cupcakes. I've found that when I frost cupcakes, making my own homemade frosting really elevates the flavor. This is such a great recipe to use up those bananas that might be sitting on your counter. I always tend to buy too many bananas, so I'm thankful that I know I can use them for these banana strawberry cupcakes.
You can easily bake this delicious dessert for a sweet treat at home, or take them to your next summer BBQ or gathering. I also think that these would be perfect for a pool party - or birthday party as well!
If you're a cupcake fan, be sure to also try my Raspberry Cupcakes Recipe and these Pineapple Coconut Cupcakes!
Ingredients
- Salted butter - Make sure that it's softened before adding.
- Sugar - To add sweetness to the cupcake batter.
- Eggs - Helps to bind the wet ingredients and dry ingredients together.
- Whole milk - Thins out the batter and also adds richness.
- Mashed banana - Use those fresh bananas!
- Baking powder - Adds a little bit of texture to the cupcakes.
- Salt - Just a pinch.
- Vanilla extract - Adds a nice vanilla taste.
- All Purpose Flour - The main ingredient used to create the cupcake base.
- Powdered sugar - Adds thickness and sweetness to the frosting.
- Strawberry puree - Used as the natural sweetness for the frosting. You can use fresh strawberries or frozen strawberries.
- Fresh strawberries - These are used as garnish.
See recipe card for quantities.
How to Make Strawberry Banana Cupcakes
Preheat the oven to 350 degrees. Line the cupcake pan with liners and set aside.
Step One: Mix the butter, sugar, salt, and baking powder in a bowl. Cream until smooth. Add the banana, milk, and eggs. Mix well.
Step Two: Add the flour and mix on medium for two minutes. The batter will lighten in color and get fluffy.
Step Three: Use a large cookie scoop and fill the liners â…” full.
Step Four: Bake for 14-16 minutes or until a toothpick comes out clean. The edges will also be golden.
Step Five: Cool completely.
Step Six: To make the frosting, cream the butter until smooth. Add the powdered sugar one cup at a time, alternating with the berry puree. Mix on low for 30 seconds and then medium for 1 minute.
Step Seven: Put the homemade strawberry icing into a piping bag with a large star tip and pipe a mound of frosting onto each cupcake.
Step Eight: Add banana slices and fresh berries on top.
Top Tip
It only take a few minutes to make fresh strawberry puree. Simply cook the berries in a small pan over low until juicy and warm. Press the mixture through a fine mesh sieve and let it cool completely.
Substitutions
- Banana extract - A fun way to add more banana flavoring to the cupcakes.
- Strawberry extract - You can use this in the frosting instead of adding strawberry puree, if you want. I do prefer to make the puree.
Variations
- Freeze-dried strawberries - You can add some texture to the top of the cupcakes by adding freeze dried strawberries. Just crush a few and sprinkle on top.
- Mini cupcakes - If you want to change the size, just use mini cupcake liners!
Check out this Strawberry Curd Recipe for another fun dessert!
Equipment
To make these strawberry cupcakes, you'll want a medium bowl and a large bowl for mixing, paper liners for the muffin pan, cooking spray, a hand mixer, and a wire rack for cooling the cupcakes.
Storage
Once the cupcakes have cooled to room temperature, you can store them in an airtight container and keep them in the fridge. Make sure that they are completely cooled before storage, or you will have extra moisture trapped in the container, which will make them soggy.
Common Questions
Just leave off the frosting - and you've got a simple muffin that you can grab and enjoy as you're running out the door! For a denser muffin texture swap out the milk for sour cream or Greek yogurt. This is a great way to add moisture!Â
You can. If you want to save some time, you can always use a cake mix of your choice and then proceed with adding the bananas and making the frosting to put on the top. They won't taste exactly the same, but they will still be delicious!Â
Related
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📖 Recipe
Strawberry Banana Cupcakes
Ingredients
Cupcakes
- ½ cup salted butter softened
- ¾ cup sugar
- 2 eggs
- ½ cup whole milk
- ¾ cup mashed banana
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
Frosting
- 4 oz salted butter softened
- 2 cups powdered sugar
- 2 oz strawberry puree
Puree
- 6 oz strawberries fresh or frozen
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan and set aside.
- In the bowl of a stand mixer, combine the butter, sugar, salt, and baking powder. Cream until smooth.
- Add in the milk, banana, vanilla, and eggs, and mix well.
- Add the flour and mix on medium speed for two minutes.
- Fill each cupcake liner until about ⅔ full. Bake in preheated oven for approximately 14-16 minutes or until edges are slightly browned and a toothpick comes out clean. Cool completely.
Frosting
- Cook the berries over low in a small saucepan until warm and juicy. Press the mixture through a fine mesh sieve. Cool completely.
- In the bowl of a stand mixer, cream the butter until smooth.
- Add in the powdered sugar a cup at a time, alternating with the berry puree.
- Mix on low speed for 30 seconds and then medium speed for about a minute. Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add a tablespoon of milk, only if needed. Mix again.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a mound of frosting on each cooled cupcake. Garnish with fresh berries and banana slices.
Garrett
Vanilla goes in during step 3?
Taryn
Yes