Strawberry Banana Mini Cupcakes

Strawberry Banana Mini Cupcakes – moist banana minis topped with fluffy strawberry buttercream, made with real bananas and strawberries for fruity flavor in every bite.

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If you love strawberry and banana together (and who doesn’t?!), these Strawberry Banana Mini Cupcakes are about to be your new favorite sweet treat. They’re soft, moist, and packed with real bananas, then topped with a fluffy swirl of strawberry buttercream made with real strawberries. Cute, fruity, and perfectly bite-sized—it’s a flavor combo that’s always a hit!

These mini cupcakes are the perfect pick for summer parties, baby showers, birthday celebrations, or whenever you’re craving something sweet and a little bit fun. Plus, you can feel extra good knowing they’re made with real fruit—no fake flavors here!

Whether you’re a banana lover, a strawberry fan, or just someone who loves a good mini dessert (hi, that’s me 🙋‍♀️), you’re going to love these easy, delicious Strawberry Banana Mini Cupcakes.

I LOVE mini cupcakes. I’d rather have several mini cupcakes than a standard cupcake any day. You can eat more. OK, it seems like you can eat more. They disappear quicker at parties – probably something to do with ‘thinking you can eat more because they’re mini. You can also pop one in your mouth – less mess.

I am also obsessed with bananas and strawberries. Hello – Very Banana Cupcakes, Banana Chocolate Chip Cupcakes, and Dark Chocolate Banana Cupcakes. Oh, and I declared May strawberry month in Strawberries and Cream Cupcakes. You seem to love these recipes too, so yay for bananas and strawberries.

These Strawberry Banana Mini Cupcakes use my most popular cupcake recipe, Very Banana Cupcakes. The banana mini cupcakes are made using a doctored cake mix, which gives you the airy, fluffiness, and ease of a boxed cake mix. The doctored component gives you real bananas and could-not-possibly-be-made-with-boxed-cake-mix taste.

Not to toot my own horn, but these banana cupcakes are gooooood. Toot. Toot. 😉

The banana cupcakes are then topped with a fluffy cloud of strawberry buttercream, resulting in Strawberry Banana Mini Cupcakes. The strawberry buttercream is made using fresh strawberries that you puree. It’s an honest strawberry flavor – no jam, preservatives, or syrup used here.

If you’re not keen on banana cupcakes, the strawberry buttercream would pair beautifully with my made-from-scratch Strawberry Cupcakes.

Real bananas and strawberries are used in the making of these moist and fluffy Strawberry Banana Mini Cupcakes, and they are delicious!

Now go ahead and bake these minis, they’re perfect little bites of fruity fun—happy baking!

Strawberry Banana Mini Cupcakes

Moist banana minis topped with fluffy strawberry buttercream, made with real bananas and strawberries for fruity flavor in every bite.

Servings 2 dozen mini cupcakes

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Ingredients

  

1x2x3x

Banana Mini Cupcakes

• 1 white boxed cake mix
• ¾ cup water
• ¼ cup vegetable oil
• 3 large eggs, at room temperature
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• 4 small-medium ripe bananas

Strawberry Buttercream

• 1 cup unsalted butter, softened
• ¾ teaspoon vanilla extract
• 4 cups powdered sugar ¹
• 5 tablespoons strawberry puree ²

Instructions

 

For Banana Mini Cupcakes

• Preheat the oven to 350F degrees. Line mini cupcake pan with mini cupcake liners. Set aside.
• In a large bowl using an electric mixer, mix bananas until mashed and creamy. Add boxed cake mix, water, oil, eggs, baking soda, and baking powder; mix together on medium speed, about 2 minutes. Mixture should be combined and relatively smooth.
• Scoop batter into mini cupcake liners - no more than ⅔ full, or use a #60 disher to scoop batter. Bake for about 7-9 minutes. Check cupcakes around 8 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake; if it comes out clean, it is done. Remove mini cupcakes from oven and allow to cool in cupcake pan for 2 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For Strawberry Buttercream

• Hull and halve strawberries. Place in a food processor and blend until strawberries are pureed; no chunks. Set aside.
• In a large bowl using an electric mixer, cream butter until creamy and smooth. Add vanilla extract; mix until combined.
• Turn mixer on lowest speed and slowly add 1 cup of powdered sugar; mix until creamy. Scrape down bowl as necessary. Add 1 tablespoon strawberry puree; mix until combined.
• Alternate between adding 1 cup powdered sugar and 1 tablespoon strawberry puree until remaining powdered sugar and strawberry puree has been added. Blend until creamy.
• Pipe or frost cooled cupcakes. Eat & Enjoy!

Notes

Store Strawberry Banana Cupcakes in an airtight container in the fridge; will keep 2-3 days.

¹ For a creamy buttercream use pure cane sugar powdered sugar. If it doesn't say "pure cane sugar" it is beet sugar, which can leave buttercream gritty.

² This is about 6-8 medium strawberries.

Standard Cupcakes: Fill standard cupcake liners no more than ⅔ full, or use a #24 disher to scoop batter. Bake 13-15 minutes. Check cupcakes around 14 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Yields about 24 standard cupcakes.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!