These cupcakes are adapted from the Sweet-baby Strawberry Cupcake recipe. I added yogurt to help the cupcakes stay light. These are sweetened only with bananas and blueberries.
In a large bowl combine the bananas, oil, eggs, jam, vanilla, baking soda, baking powder, salt, and yogurt. Use a potato masher and mix together smashing the bananas into the the other ingredients.
Add the flour and stir just to combine.
Grease your muffin tin or insert baking cups and fill with the batter.
Bake for 45 minutes or until a toothpick comes out clean when inserted. Allow to cool at least 1 hour on a cooling rack.
In the meantime make the frosting by whisking together the Greek cream cheese yogurt spread and the jam. Refrigerate until later use.
Once the cupcakes have cooled pipe or spread the frosting on top.
If you have a small pastry tip load the bag with the remaining jam, if not put in to a sandwich bag and snip off a small corner.
Make a design of your choice on top of each cupcake.
Serve or store in the refrigerator until time to serve.
I made the unsweetened blueberry jam by combining 3 TBSP instant pectin and 1 lb of (thawed, but cold) frozen blueberries in the food processor. I then allowed it to refrigerate overnight before using it in this recipe.
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