Strawberry Banana Cupcakes
Strawberries and bananas come together with a light, fluffy cupcake and banana cream cheese frosting. A tasty treat for your sweet tooth!
Ingredients
- FOR THE CAKE
- 1 box white cake mix (I used Betty Crocker Super Moist)
- 10 ounces water
- ⅓ cup canola or vegetable oil
- 2 medium bananas mashed
- ¼ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 8-10 fresh strawberries diced
- FOR THE FROSTING
- 8 ounces cream cheese softened
- 4 ounces butter softened
- 1 banana mashed
- ½ teaspoon vanilla extract
- 2-3 cups powdered (confectioner's) sugar
- 1 Tablespoon milk (more if needed)
Instructions
- FOR THE CAKE
- Heat oven to 350 degrees F (325 for dark or non-stick pans). Line 24 muffin cups with paper liners. Lightly grease with non-stick cooking spray; set aside.
- Beat cake mix, water, oil, and bananas, yogurt, and vanilla extract in a large bowl on medium speed for 2-3 minutes or until well combined, stopping to scrape sides of bowl as necessary. Batter may be lumpy.
- Add diced strawberries and stir to combine. Fill paper liners about 2/3 full.
- Bake 20-23 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from oven and cool 10 minutes in pan before transferring to wire rack to cool completely. While cupcakes cool, make the frosting.
- FOR THE FROSTING
- Beat cream cheese and butter in a large bowl at medium speed until smooth and combined. Add mashed banana and vanilla extract and mix for 1 minute.
- Turn mixer to low speed and gradually add powdered sugar. Once sugar is incorporated, add milk as needed until desired consistency is achieved. To make frosting thicker, add more powdered sugar. To make it thinner, add milk.
- Frost and garnish as desired.
Nutrition
Calories: 253kcalCarbohydrates: 34gProtein: 2gFat: 13gSaturated Fat: 5gCholesterol: 21mgSodium: 183mgFiber: 1gSugar: 27g
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