• Preheat oven to 350 degrees
• Line 24 count cupcake pan with paper liners
• Cream butter with electric mixer on medium speed until fluffy
• Add egg yolks, one at a time, mixing after each addition
• Add bananas and extract/extracts and mix well
• Whip egg whites until stiff peaks form.
• Fold ½ of whipped egg whites into wet mixture.
• Combine dry ingredients in a separate bowl.
• Add dry ingredients to wet ingredients and mix until blended.
• Add remaining ½ whipped egg whites and fold in.
• Bake on center rack of oven for approximately 12 minutes or until a toothpick inserted in center comes out clean (or at least mostly clean)
• Remove from oven to a wire rack and cool completely.

Instructions for Icing:

• Beat cream cheese until light and fluffy
• Beat in butter and extract
• Add powdered sugar, a small amount at a time, continuing to mix until thoroughly combined
• Remove core from center of each cupcake, using an apple corer or small spoon, going about 2/3 of the way to the bottom of the cupcakes.
• Spoon or pipe icing into the hole in center of each cupcake
• Spread icing on tops of each cupcake or pipe on. I used a Wilton #1M. #2A works well also.
• Leftover cupcakes should be stored in refrigerator.