Strawberry Banana Cupcakes
Prep time
Cook time
Total time
Moist banana cupcakes with sweet strawberry frosting.
Serves: 48 mini or 15 regular cupcakes
For the Cupcakes:
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, cubed and room temperature
  • 2 large bananas, mashed
  • 2 eggs
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup buttermilk, well shaken (or whole milk)
For the Strawberry Frosting:
  • 1 cup cold butter, cubed
  • ½ cup chopped strawberries, pureed
  • ½ teaspoon almond extract
  • 4 cups powdered sugar
  1. Preheat your oven to 350 degrees F. Beat together your sugars and butter, until fluffy, about 3 minutes, then add in the mashed bananas, then the eggs, one at a time, then the extract, scraping down the sides of the bowl as needed to be sure all of the ingredients are well combined.
  2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add ⅓ of the dry mixture to the banana mixture, followed by ¼ cup of buttermilk, another ⅓ of the dry mixture, the remaining ¼ cup of buttermilk, and finally the remaining ⅓ cup of dry mixture (this helps the batter to combine easier without over-beating).
  3. Drop the batter into your prepared muffin cups (about 2 teaspoons for mini-cupcakes, or 2-3 tablespoons for regular sized cupcakes). Bake for 10-12 minutes for miniature cupcakes, for 15-18 minutes for regular sized cupcakes. Allow to cool before frosting (recipe follows). These will keep well in an airtight container, unfrosted, for up to a week at room temperature, or frosted and refrigerated in an airtight container, for up to 3 days.
  4. With a hand mixer or your stand mixer, beat the butter well until completely smooth. Puree the strawberries with a blender or food processor, then add half of the pureed berries to the butter, along with the almond extract. Add in the powdered sugar and beat until creamed and well combined. Taste, and add more strawberries, if you like. Frost your cupcakes immediately.
Recipe by The Crepes of Wrath at