Banana Bread Cupcakes with Peanut butter-cream cheese frosting

For the cake:
1 c flour
1 c sugar
2 overripe bananas
1 tsp vanilla extract
2 eggs
1 c buttermilk
1/2 c vegetable oil
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350.

In a small bowl, combine overripe bananas, vanilla extract, eggs, buttermilk, and vegetable oil. Mash ingredients together until combined. In another bowl, combine the dry ingredients, the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until combined. Line a muffin pan with muffin tins and fill no more than 3/4 full with cupcake batter. Bake for 30-35 minutes. Let cool.

For the frosting:
1 stick butter
8 oz cream cheese
1 c peanut butter
2 c powdered sugar

In a large bowl, combine butter, cream cheese, and peanut butter. With an electronic handheld blender, blend until light and creamy. While mixing on low, slowly add the powdered sugar. Then frost the cupcakes any way you like.