Ingredients

For the Cupcakes:
½ cup unsalted butter, room temperature
1 cup sugar
2 large eggs
½ cup strawberry yogurt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup mashed bananas (about 2 bananas)
½ cup macerated strawberries
½ cup dried pineapple, loosely chopped
½ cup chocolate chips
½ cup walnuts, loosely chopped

For the Banana Whipped Cream Frosting:
1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
Chocolate syrup, to taste
½ cup walnuts, loosely chopped
½ cup bananas, thinly sliced
18 cherries, pitted
*A non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft but not liquid), then letting it return to room temperature.

Directions

For the Cupcakes:
Preheat oven to 350º F.
Cream butter and sugar in a large bowl.
Mix in eggs, yogurt, flour, and baking soda.
Stir in bananas, strawberries, pineapple, chocolate chips, and walnuts.
Fill cupcake liners ¾ full.
Bake for twenty-five minutes or until the tops bounce back when lightly touched.

For the Banana Whipped Cream Frosting:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in bananas until just combined.
Frost cupcakes.
Drizzle with chocolate syrup.
Top with walnuts, banana slices, and a cherry.

Recipe Courtesy of Stefani Pollack