Banana Bread Cupcakes with Cream Cheese Frosting

2 1/3 cup all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 extra-ripe bananas, mashed with a fork until smooth

1 tsp vanilla extract

1 stick butter, softened

1 cup granulated sugar

2 eggs

1/4 tsp nutmeg

1/2 tsp ground cinnamon

1/3 cup well-shaken buttermilk

for cream cheese frosting:

1 stick butter, softened

8 oz cream cheese, softened

3 cups powdered sugar

seeds of one vanilla bean (or 2 tsp vanilla extract but if you can get the vanilla bean, do makes a big difference!)

Preheat your oven to 350 and grease (or line) a cupcake pan.

Cream together the sugar and butter until light and fluffy and then add the eggs, one at time, beating after each addition.

In a small bowl, combine the mashed banana with the vanilla and buttermilk and stir well until combined.

In a larger bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, nutmeg and cinnamon).

Add the wet and dry ingredients alternately to the creamed butter, mixing well after each addition. This works best if you have a Kitchen Aid and keep it running on low the whole time.

Fill muffin tins about 3/4th of the way full (I just about fill mine up every time) and bake for 25 minutes, or until golden.

Let cool completely while you make the frosting.

For the frosting, beat together the butter and cream cheese until smooth. Add the vanilla bean seeds and powdered sugar and beat on high until light and fluffy.

Top cupcakes with toffee bits if you like—I highly recommend it!