Strawberry Banana Frozen Yogurt Cupcakes Recipe

Introduction

These Strawberry Banana Frozen Yogurt Cupcakes are a refreshing, guilt-free treat perfect for warm days. Combining fruity flavors with a creamy texture, they’re easy to make and wonderfully satisfying. Enjoy them straight from the freezer or with a swirl of homemade whipped cream for an extra special touch.

Ingredients

• 8 vanilla wafers
• 1 large banana, sliced and frozen
• 6 oz Yoplait Original Strawberry yogurt
• Strawberry slices, optional
• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. Step 1: Line a cupcake pan with 4 cupcake liners.
2. Step 2: Break the vanilla wafers into pieces and place them at the bottom of each liner.
3. Step 3: In a food processor, blend the frozen banana slices and strawberry yogurt until smooth and well combined.
4. Step 4: Spoon the yogurt mixture over the vanilla wafer base in each cupcake liner.
5. Step 5: Optionally, place a few strawberry slices on top of each cupcake for decoration.
6. Step 6: Freeze the cupcakes for 4–5 hours or overnight until firm.
7. Step 7: To prepare the whipped cream, combine heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Whip until stiff peaks form.
8. Step 8: Pipe swirls of whipped cream onto the frozen cupcakes and garnish with an extra strawberry slice, if desired.

Tips & Variations

• Use Greek yogurt instead of regular yogurt for a thicker texture and extra protein.
• Try adding a squeeze of fresh lemon juice to the banana and yogurt mixture for a subtle tang.
• If you don’t have a food processor, blend the banana and yogurt in a blender or mash well by hand.
• Swap in other berries like blueberries or raspberries for different fruity flavors.

Storage

Store the cupcakes in an airtight container in the freezer for up to 7–10 days. If topped with whipped cream, they can still be frozen and enjoyed later. To serve, let them sit at room temperature for a few minutes to soften slightly for easier eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without a food processor?

Yes, you can mash the frozen banana slices thoroughly with a fork and then mix them well with the yogurt to achieve a similar texture.

Can I substitute the heavy whipping cream?

For the whipped topping, heavy whipping cream works best because it whips into stiff peaks, but you can use coconut cream as a dairy-free alternative. Just chill the coconut cream and whip it the same way.

Strawberry Banana Frozen Yogurt Cupcakes Recipe

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★★★★★

4.8 from 67 reviews

• Author: Elara
• Total Time: 4 hours 15 minutes
• Yield: 4 cupcakes 1x
• Diet: Vegetarian

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Description

These Strawberry Banana Frozen Yogurt Cupcakes are a delightful no-bake treat combining creamy strawberry yogurt and frozen banana for a refreshing, healthy dessert. Topped optionally with whipped cream and fresh strawberry slices, they are perfect for a light and fruity indulgence that can be prepared ahead and stored in the freezer.

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Ingredients

Scale 1x2x3x

Base and Filling

• 8 vanilla wafers
• 1 large banana, sliced and frozen
• 6 oz Yoplait Original Strawberry yogurt
• Strawberry slices, optional

Whipped Cream Topping

• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• ½ tsp vanilla extract

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Instructions

1. Prepare cupcake liners and base: Line a cupcake pan with 4 cupcake liners. Break vanilla wafers into pieces and place them evenly into the bottom of each liner.
2. Make the frozen yogurt filling: In a food processor, combine the frozen banana slices and strawberry yogurt. Puree until the mixture is smooth and fully combined.
3. Assemble cupcakes: Spoon the yogurt and banana puree over the vanilla wafer pieces in the cupcake liners. Optionally, place a few strawberry slices on top for extra flavor and decoration.
4. Freeze the cupcakes: Place the cupcake pan in the freezer and allow the cupcakes to freeze until firm, about 4-5 hours or overnight.
5. Prepare whipped cream topping (optional): In a mixing bowl fitted with a whisk attachment, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
6. Decorate cupcakes: Once the cupcakes are frozen and firm, pipe swirls of whipped cream on top and garnish with an additional strawberry slice if desired.
7. Storage: The finished cupcakes, whether topped with whipped cream or plain, can be stored in the freezer for 7-10 days.

Notes

• Use frozen banana slices to achieve the best creamy texture.
• The vanilla wafers add a crunchy base contrast to the creamy filling.
• You can prepare cupcakes in advance and keep them frozen for up to 10 days.
• The whipped cream topping is optional but adds a luxurious layer to the cupcakes.
• If you don’t have a food processor, a high-speed blender can work as an alternative for pureeing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Strawberry Banana Frozen Yogurt Cupcakes, frozen yogurt dessert, no-bake cupcakes, healthy frozen dessert, fruity cupcakes