• 2 cups AP flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 3/4 tsp. kosher salt
• 1-1/2 cups mashed bananas (3-4 depending on the size)
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup light or dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup sour cream or plain yogurt, room temperature
• 2 tsp. vanilla
• 1/2 cup buttermilk, room temperature (See Note 1:)

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Line another pan with 6 liners.

Whisk the flour, baking soda, cinnamon and salt together; set aside.

You can use a handheld mixer but I used my stand mixer fitted with a paddle. Beat the butter and both sugars together on high until creamy, just a couple of minutes. Add the eggs, yogurt or sour cream, vanilla and beat on medium-high just until combined. Beat in the mashed banana.

With the mixer on low speed add the dry ingredients slowly until just incorporated. While running on low, slowly pour in the buttermilk; do not overmix. Just make sure there are no flour pockets at the bottom of the bowl even if you have to whisk it by hand.

Pour the batter into the liners (I used a 2″ stainless steel scoop) and fill only 2/3’s full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Note 1: Homemade Buttermilk – 1 cup

• 1 tbsp. white vinegar plus enough milk to measure 1 cup
• 1 tbsp. fresh lemon juice plus enough milk to measure 1 cup
• 1 cup plain yogurt
• 1 and 3/4 tsp. cream of tarter plus 1 cup of milk

What ever version you pick mix it well and let sit for 5 minutes or so.

Cinnamon Cream Cheese Frosting:

• 8 oz. full-fat cream cheese, softened to room temperature (1 hour)
• 1/2 cup unsalted butter, softened to room temperature (1 hour)
• 3 cups confectioners’ sugar sifted, plus an extra 1/4 cup if needed to thicken
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/8 tsp. salt
• banana chips and salted caramel

In a large bowl using either 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 the 3 cups of confectioners’ sugar, vanilla, cinnamon and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want a thicker frosting add the extra 1/4 cup of sugar. Try to get out all of the air bubbles which I obviously didn’t.

Use an Ateco 808 (806) large round piping tip. Top with salted caramel and a banana chip. Store in the refrigerator for up to 5 days.

They can be frozen with or without the frosting for 2-3 months. Thaw in the refrigerator over night.

Homemade Banana Chips:

• 2 medium bananas (not too ripe or they will be hard to slice)
• 1 tbsp. fresh lemon juice
• 4 tbsp. water
• kosher salt only if you plan to eat them as a snack but not as a garnish for these cupcakes (optional)

Preheat the oven to 225-250 degrees or use a dehydrator and follow the directions. Line a baking pan sheet with parchment paper.

Slice the bananas very thin 1/8-inch thick slices and place on the baking sheet. Brush them with the lemon/water mixture. Two bananas fit a half sheet pan.

Bake for 1 hour lifting the slices occasionally to separate from  the parchment paper. Turn over and continue to bake until the bananas are dried out an hour longer. The banana slices will be sticky because of all the natural sugar. Remove and cool until they get crispy.

These are delicious as a snack but don’t look as good as the store bought. I did not use my homemade chips as a garnish for the cupcakes. The ones in the picture were dried in my dehydrator; the oven chips were even darker.

Recipe by cookingwithauntjuju.com