Directions

  1. Line a 12-cup muffin tin with cupcake liners. Mash bananas in a large bowl; fold in whipped topping.
  2. Fill muffin cups with half each of the graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
  3. Refrigerate cupcakes 4 hours; serve in cupcake liners. Makes 12 cupcakes.

Tips & Tricks

Use gluten free honey graham crackers for gluten free cupcakes.