• Preheat oven to 350℉ (180℃) and line a 12-capacity cupcake pan with paper liners.
• In a medium bowl, hand whisk together the flour, baking powder, baking soda, and salt to combine.
  188 grams all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt or kosher salt
• Using a separate large bowl with an electric hand mixer on medium speed, cream together the sugar and softened butter. About 2 minutes. Beat in the eggs one at a time, followed by the mashed bananas and vanilla.
  113 grams unsalted butter, 2 large eggs, 308 grams mashed over ripened bananas, 2 teaspoons vanilla bean paste, 150 grams granulated sugar
• Reduce speed to low and mix in half of the flour mixture, then the crème fraiche. Lastly mix in the remaining flour mixture to form a light airy batter. Use a rubber spatula to scrape the sides and bottom of bowl as needed.
  80 grams crème fraiche
• Divide the batter evenly amongst the cupcake liners, measure about 3 tablespoons of batter into each cupcake liner. Each liner should be ¾ of the full of batter.
• Transfer the cupcake pan to center of the medium rack in the oven. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Place the cupcake pan on a wire cooling rack to cool for 10 minutes.
• Then, carefully remove each cupcake and place them directly on a wire rack to cool completely before frosting.

Chocolate Buttercream Frosting

• Scoop the buttercream into a plastic pastry piping bag with a star piping tip and pipe frosting onto the cupcakes.
  1 batch Chocolate Buttercream Frosting