Preheat an oven to 350 degrees F (175 degrees C). Grease 12
muffin cups or line with paper muffin liners
Whisk the flour, baking powder, and salt together in a bowl; set
aside. Beat 1/2 cup butter and the white sugar with an electric mixer
in a large bowl until light and fluffy
Add the eggs one at a time, allowing each to blend into the butter mixture before adding the
next. Beat in the vanilla with the last egg
Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the
chopped bananas, mixing just enough to evenly combine. Pour the
batter into prepared cups
Bake in the preheated oven until a toothpick inserted into the center
comes out clean, about 20 minutes. Cool in the pans for 10 minutes
before removing to cool completely on a wire rack
While the cupcakes are cooling, make the buttercream by beating
2/3 cup of butter in a bowl until smooth and glossy
Beat in the vanilla, followed by the confectioners’ sugar. Once no dry lumps of
sugar remain, add the cream and food coloring
Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream
frosting