Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract until well combined.

Step 2: Mix Dry Ingredients

4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Step 3: Combine Wet and Dry Mixtures

5. Gradually add the dry ingredients to the banana mixture, alternating with milk, mixing gently after each addition. Be careful not to overmix—stop once the ingredients are just combined.

Step 4: Bake the Cupcakes

6. Spoon the batter into cupcake liners, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Make the Cream Cheese Frosting

9. In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.
10. Gradually add powdered sugar, one cup at a time, beating until well combined.
11. Stir in vanilla extract and mix until frosting is light and fluffy. If frosting is too soft, refrigerate for 15-20 minutes before using.

Step 6: Frost & Decorate

12. Using a piping bag or a spatula, spread or pipe the frosting onto the cooled cupcakes.
13. Garnish with banana slices, chopped nuts, or a caramel drizzle for extra flavor.

Step 7: Serve & Enjoy!

14. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.