Banana Cupcakes with Vanilla Cream Filling

Steps

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Take the cream cheese out of the fridge to soften while you make the batter.
2. In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
3. In a large bowl, mash the banana until mostly smooth. Whisk in the brown sugar, melted butter, eggs, buttermilk and about 6 g (a little over half) of the vanilla until well blended.
4. Add the flour mixture to the banana mixture and fold with a spatula just until no dry streaks remain.
5. Divide the batter evenly among the lined cups, filling each about three-quarters full.
6. Bake for 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
7. Cool the cupcakes in the pan for 5 minutes, then move them to a rack and cool completely, about 30 minutes.
8. While they cool, make the filling: beat the softened cream cheese, powdered sugar and the remaining vanilla until smooth and creamy.
9. In a separate chilled bowl, whip the cold heavy cream to stiff peaks, then fold it into the cream cheese mixture until light and even. Chill until the cupcakes are cool.
10. With a small paring knife or apple corer, cut a cone about 1 inch deep from the center of each cooled cupcake and set the tops aside.
11. Spoon or pipe the vanilla filling into each hollow, letting a swirl mound on top, and replace the trimmed tops if you like. Refrigerate any leftovers.