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“Yummy little treat :) from the Wilton Cupcake Fun book. Top this cupcake treat with a scoop of ice cream, some drizzled chocolate sauce, chopped nuts or sprinkles and a cherry.”

Ingredients Nutrition


  1. Preheat oven 350°F
  2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
  3. In medium bowl, combine flour, baking soda, and salt; set aside.
  4. Add eggs, vanilla and banana; mix well.
  5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
  6. Pour into prepared pans.
  7. Bake 20-25 minutes or until toothpick inserted comes out clean.
  8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
  10. Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
  11. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
  12. Heat and stir until mixture boils and thickens.
  13. Cool completely.
  14. Stir strawberries into cooled mixture.
  15. Fill cupcake (Prepare a decorating bag with your jam filling and Round Decorating Tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling. Or, use the Wilton Dessert Decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.).
  16. ICING:
  17. Combine whipping cream and sugar in mixing bowl.
  18. Whip to soft peak stage.
  19. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
  20. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.
  21. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.

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