Ingredients:

• 11/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup sugar
• 1/2 cup canola or vegetable oil
• 1 cup mashed bananas (about 3 large bananas)
• 1 teaspoon vanilla
• 1/3 cup buttermilk
• 1 cup butter
• 1 (8 oz) package cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• pinch of salt

Directions:

1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with 16 cupcake liners. To help the wrappers not stick to your cupcakes spray liners with a light spray of non-stick spray. Set aside.
2. In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside.
3. In a large mixing bowl combine egg, sugar, oil, bananas, and vanilla and beat to combine.
4. Add dry ingredients and buttermilk, alternating in two to three additions each, to the batter and mix on low speed just until combined. Begin and end with dry ingredients.
5. Fill the cupcake tins about 2/3 – 3/4 full. Bake for about 17-20 minutes or until a toothpick in the center comes out clean. Remove pan from oven. Let cupcakes rest for 5 minutes before moving to cooling rack.
6. Let cool to room temperature before frosting.
7. Frosting: In a large mixing bowl beat butter until soft and creamy. Add cream cheese and stir until smooth and creamy, about 1-2 minutes.
8. Beat in powdered sugar and vanilla.  Mix until combined and creamy. If the frosting is too soft, add more powdered sugar little by little (up to ½ cup). If it is too firm, add 1-2 tbsp of heavy cream to lighten it up.  Taste and add salt and vanilla as needed.
9. Spread frosting on cooled cupcakes. Cover and store.