01 -
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 -
In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
03 -
In a separate bowl, cream together softened butter and sugar until light and fluffy.
04 -
Add the eggs one at a time, mixing well after each addition.
05 -
Mix in sour cream, mashed bananas, and vanilla extract until well combined.
06 -
Gradually fold in the dry ingredients to the wet mixture, mixing just until combined.
07 -
Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
08 -
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Let the cupcakes cool completely on a wire rack.
10 -
For the filling, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in mashed bananas until well combined.
11 -
Using a piping bag or spoon, fill the center of each cooled cupcake with the banana cream filling.
12 -
For the frosting, whip softened butter and cream cheese together until smooth and fluffy.
13 -
Gradually add powdered sugar, mixing until fully incorporated. Add vanilla extract and mix well.
14 -
Frost the cooled cupcakes with the cream cheese frosting using a piping bag or spatula.
15 -
Optional: Garnish with banana slices or a sprinkle of cinnamon.