1box white cake mix (I used Betty Crocker Super Moist)
10ounceswater
⅓cupcanola or vegetable oil
2medium bananasmashed
¼cupplain Greek yogurt or sour cream
1teaspoonvanilla extract
8-10fresh strawberriesdiced
FOR THE FROSTING
8ouncescream cheesesoftened
4ouncesbuttersoftened
1bananamashed
½teaspoonvanilla extract
2-3cupspowdered (confectioner's) sugar
1Tablespoonmilk (more if needed)
Instructions
FOR THE CAKE
Heat oven to 350 degrees F (325 for dark or non-stick pans). Line 24 muffin cups with paper liners. Lightly grease with non-stick cooking spray; set aside.
Beat cake mix, water, oil, and bananas, yogurt, and vanilla extract in a large bowl on medium speed for 2-3 minutes or until well combined, stopping to scrape sides of bowl as necessary. Batter may be lumpy.
Add diced strawberries and stir to combine. Fill paper liners about 2/3 full.
Bake 20-23 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from oven and cool 10 minutes in pan before transferring to wire rack to cool completely. While cupcakes cool, make the frosting.
FOR THE FROSTING
Beat cream cheese and butter in a large bowl at medium speed until smooth and combined. Add mashed banana and vanilla extract and mix for 1 minute.
Turn mixer to low speed and gradually add powdered sugar. Once sugar is incorporated, add milk as needed until desired consistency is achieved. To make frosting thicker, add more powdered sugar. To make it thinner, add milk.