Wowzers, how amazing do these Strawberry Banana Cupcakes look, especially for Valentine’s Day? It seems like Christmas was last week, lol, but here we are talking about cupcakes for Valentine’s Day!
Okay, now let’s talk about these cupcakes, another great recipe created for us by Krista. They are pretty amazing, right? Beautiful, and you look scrumptious!
So what do you think about strawberries and bananas together? I personally am not a huge fan of bananas, but combined with strawberries like this, I’m sure I would love them.
Cupcakes are my favorite thing to bake and decorate. There are so many different flavors you can make. Plus, there are so many cupcakes to decorate; it gives you a chance to try new things.
Strawberry Banana Cupcakes
If you decide to give these strawberry banana cupcakes a try this Valentine’s Day, let us know. We sure would love to hear what you think.
Strawberry Banana Cupcakes
Ingredients
- 1/3 cups strawberry preserves
- 2 1/3 cups all-purpose flour
- 1 3/4 cups sugar
- 3 1/2 tsp baking powder
- 1 1/2 sticks unsalted butter room temp
- 2 large eggs
- 2 egg whites
- 1 tsp vanilla
- Pink gel food coloring
- Frosting Ingredients:
- 1 cup soft unsalted butter
- 4 + C powder sugar
- 4 tablespoon heavy whipping cream
- 1 teaspoon banana flavoring
- Fresh bananas
- Strawberry preserves
Instructions
Cupcake Directions:
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
- Beat the egg whites on high speed until soft peaks form, about 2–3 minutes. Set aside.
- Whisk together the flour, cornstarch, baking powder, and salt.
- Beat butter on high speed until smooth and creamy, about one minute.
- Add the sugar, beating on high until the butter and sugar are creamed together. (3-4 minutes)
- Beat on medium-high speed while adding in the egg yolk and vanilla.
- Reducing the speed to low, begin to add the dry ingredients. Next, add some of the milk. Alternate with the flour mixture and milk, mixing after each addition and ending with the addition of the flour mixture. Be careful just to blend the ingredients, not overbeat.
- Using a spatula, gently fold in the egg whites, pink gel food coloring, and strawberry preserves.
- Using a medium ice cream scoop, scoop the batter into the lined cupcake tins.
- Bake at 350 degrees for 20–24 minutes, or until an inserted toothpick comes out clean.
- Allow to cool in the cupcake pan for about 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
Frosting Directions:
- Cream the butter and powdered sugar until it looks light and creamy.
