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Preheat the oven to 350°F. Line a muffin pan with 12 cupcake liners.
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Cupcakes: Whisk together the flour, sugar, brown sugar, baking powder, and baking soda in a large bowl. In another medium bowl, combine the oil, bananas, yogurt, and vanilla, and mix until smooth. Add the wet ingredients to the dry ingredients. Mix well.
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Pour the batter into the prepared cupcake liners. Each cupcake well should be about 3/4 full.
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Bake for 25 to 30 minutes, until golden brown. If you insert a toothpick into the center of one, it should come out clean. Remove the cupcakes from the oven and set aside to cool.
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Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, cream together the cream cheese and peanut butter with an electric mixer. Alternate adding 1 cup of the confection-
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ers’ sugar and 1 tablespoon of the milk, mixing well between each addition. I found that 2 cups of confectioners’ sugar is plenty, but add up to 3 cups if you like it sweeter or if it is not thick enough.
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When the cupcakes are cooled, generously top them with the frosting. Sprinkle the top with about 1 teaspoon of Coconut Bacon, and place a banana chip in the frosting.