Ingredients
2cupsall purpose flour,spoon & leveled
1tspbaking soda
1tspground cinnamon
¾tspsalt
1½cupsbanana,mashed, about 3 large very ripe bananas
½cupunsalted butter,softened to room temperature
½cuplight or dark brown sugar,packed
½cupgranulated sugar
2large eggs,at room temperature
¼cupyogurt,sour cream or plain, at room temperature
2tsppure vanilla extract
½cupbuttermilk,at room temperature
8ozfull fat block cream cheese,softened to room temperature
½cupunsalted butter,softened to room temperature
3cupsconfectioner’s sugar,plus an extra ¼ cup if needed
1tsppure vanilla extract
½tspground cinnamon
⅛tspsalt
salted caramel,or banana chips, optional
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners.
Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy for about 2 minutes.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined.
Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana. With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix.
Pour/spoon the batter into the liners. Fill only ⅔ full to avoid spilling over the sides. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Frost cooled cupcakes however you’d like. Top with salted caramel and/or a banana chip, if desired.
Store leftovers in the refrigerator for up to 5 days.
