Preheat your oven to 350°F (175°C). Line your muffin pans with paper cupcake liners this recipe yields about 30 cupcakes.

In a medium mixing bowl, combine the cake flour, baking powder, baking soda, and salt. Whisk for about 30 seconds to ensure even distribution. Set aside.

In a separate bowl, combine the mashed bananas, buttermilk, and vanilla extract, stirring until smooth. Set this mixture aside.

In the bowl of a stand mixer, add the softened butter and beat on medium speed until smooth and creamy.

Gradually add the sugar to the butter, continuing to mix on medium speed for about 3 to 5 minutes, or until the mixture becomes light and fluffy.

Add the eggs one at a time, ensuring each yolk is fully blended before adding the next.

With the mixer on low, alternate adding the flour mixture and buttermilk-banana mixture. Start and finish with the dry ingredients, adding them in three portions and the liquid mixture in two. Mix only until just combined take care not to over-mix.

Fill each cupcake liner with approximately ¼ cup of batter.

Bake the cupcakes at 350°F for 15-18 minutes, or until a toothpick inserted into the center comes out clean. (Check around 18 minutes, as baking times can vary.)

Cut the softened butter into pieces and place in the bowl of your mixer. Beat on low to medium speed until creamy and smooth.

Add the softened cream cheese to the butter, beating on low to medium speed until well blended and smooth.

Pour in the vanilla extract. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud. Cover the bowl with a towel if necessary.

Once the sugar is incorporated, increase the mixing speed and beat until the frosting is light and fluffy. Be cautious not to overbeat, as this can make the frosting too soft. If it becomes too loose, chill briefly in the refrigerator to firm it up.

This frosting pipes best when slightly chilled. Prepare it ahead if desired and refrigerate, letting it soften slightly before using (avoid microwaving). Re-mix briefly before piping.