1. Add cupcake liners to a cupcake pan. You’ll need 4 liners.
2. Break vanilla wafers into pieces and put them into the bottom of the cupcake liners.
3. Put the frozen banana slices and strawberry yogurt into a food processor. Puree until combined and smooth.
4. Place a few strawberry slices on top of the cupcakes, if desired.
5. Place the cupcakes in the freezer until firm, 4-5 hours or overnight.
6. The cupcakes can be served as is, or can be topped with whipped cream.
7. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a mixing bowl fitted with the whisk attachment. Whip until stiff peaks form.
8. Pipe swirls of whipped cream onto the top of the cupcakes and finish them of with an additional strawberry slice.

Cupcakes can be frozen with whipped cream on top and can be made and stored in the freezer for 7-10 days.