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Strawberry Banana Cupcakes


Like clockwork, spring brings us a new routine. The pugs are spending all of their time sniffing new blooms and basking on the sunny patio. My better half manicures the lawn so we can enjoy impromptu and hilariously awkward badminton matches. I am prone to steal away moments for garden seed catalogue-browsing. Even my baking has taken on new energy as I look for bright colors and flavors to wake up sleepy winter taste buds.

I recently tested this recipe for strawberry-banana cupcakes and loved their fruity sweetness. They're made with fresh strawberries which is a lovely way to enjoy the harvest of late spring, when berries are at their best.


I was feeling playful, so I served these with strawberry-banana unicorn pops. I also garnished a few with plastic ballerina toppers. As you can see, I gave their tutus a sprinkle makeover! The crowns, dresses and shoes were all coated with a little light corn syrup and then dipped in rainbow nonpareils. (I'd totally wear that!)

These rainbow cups were in a grab-bag purchase (here) so the designs were a surprise! I was happy to see these in the mix, along with lots of polka dots and stripey themes.



These cakes are soft and slightly dense - which reminds me a little of banana bread! The small bites of cooked strawberry throughout are nice, too.

I used pink food color in the batter and frosting, but I'm not sure I'll repeat that with my next batch. The buttercream will be pale pink with the addition of cooked strawberries. The cupcakes would be natural beauties without the help of food color.


Strawberry-Banana Cupcakes
Yields about 12

The strawberry buttercream recipe makes enough to pipe a tall mound on each cupcake (bakery-style). Divide the recipe in half if you prefer less frosting.

Cupcakes
3.5 ounces (95g) finely chopped fresh strawberries (generous 1/2 cup)
1/4 cup (60 ml) white rum or lemon-lime soda
1 tablespoon plus 3/4 cup (170g) granulated sugar
8 tablespoons (1/2 cup or 113g) unsalted butter, at room temperature
2 large eggs
1 ripe banana (109g)
1 teaspoon lemon juice
1 1/4 cups (170g) cake flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 ml) buttermilk
2-3 drops pink food color (optional)

Strawberry buttercream
3.5 ounces (95g) finely chopped fresh strawberries (generous 1/2 cup)
1/4 cup (60 ml) white rum or lemon-lime soda
1 cup (226g) unsalted butter, at room temperature
1 pound powdered sugar
Milk or cream
2-3 drops pink food color
Multicolor nonpareils and yellow sprinkles

Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners.

Combine the strawberries, rum or soda, and 1 tablespoon sugar in a small saucepan and cook over medium heat. Stir well until the liquid is mostly absorbed and the mixture is syrupy. This will take about 7-10 minutes. Set aside to let cool.

In the bowl of an electric mixer, beat the butter until creamy. Add the remaining 3/4 cup sugar and beat again until fluffy. Beat in the eggs one at a time. Pour in the cooled strawberry mixture and beat on low speed until combined.

In a separate small bowl, mash the banana with the lemon juice. Add it to the creamed butter mixture and beat until incorporated.

In a separate large bowl, combine the cake flour, baking soda, baking powder and salt. Whisk to combine. Add the flour mixture to the creamed mixture alternately with the buttermilk on low speed. Add the food color, if using.

Fill each cupcake paper 3/4 full and bake for 16-20 minutes, or until a toothpick tester comes out clean. Let the cupcakes cool in the pan 5 minutes before removing them to a wire rack. Cool completely.

For the strawberry buttercream, combine the strawberries and rum or lemon-lime soda in a small saucepan and cook over medium heat. Stir well until the liquid is mostly absorbed and the mixture is syrupy. This will usually take about 7-10 minutes. Mash cooked strawberries with a fork or potato masher until pureed. Set aside to let cool completely.

In the bowl of a standing mixer fitted with the whip attachment, beat the butter until creamy. Add the powdered sugar and mix until crumbly. Pour in the cooked strawberry puree and mix well. Add milk or cream 1 tablespoon at a time to thin the mixture to piping consistency (I only needed 1 1/2 tablespoons). Add food color, if using.

Transfer frosting to a piping bag fitted with a plain 1/2-inch round tip. Pipe frosting onto cooled cupcakes. Generously garnish with sprinkles.

Cake recipe adapted from “Intoxicated Cupcakes” by Kate Legere

link Strawberry Banana Cupcakes By Published: Strawberry-Banana Cupcake Recipe



4 comments :

  1. I love strawberry and banana together! It's such a great combination. These cupcakes look and sound so delicious!

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  2. Surely kids would love these in their parties, colorful, so bright and of course yummy...

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  3. Perfect for children birthdays ! Thank you !

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  4. Made these cupcakes last night! The B.E.S.T. cupcakes I have ever made! They were a little hard to get out of the pan, due to the SUPER soft texture, but they were so worth it. I used overripe strawberries to make the cupcakes, and didn't have enough to also make buttercream, so I subbed in strawberry fruit spread for the frosting recipe. Thank you for this delicious recipe! :)

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