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Strawberry Banana Frozen Yogurt Cupcakes on silver tray

Strawberry Banana Frozen Yogurt Cupcakes

  • Author: Lindsay
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Yield: 4 cupcakes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Strawberry Banana Frozen Yogurt Cupcakes are such a sweet and refreshing treat! They’re the perfect summer snack for those sweltering days.


  • 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


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.


You’ll need about 2 wafers per cupcake. The number of wafers you’ll need will vary depending on how many cupcakes you end up with.

Keywords: summer cupcakes, strawberry cupcakes, strawberry cupcakes recipe, banana cupcakes, banana cupcakes recipe, frozen yogurt recipe, summer dessert recipe, easy summer dessert