Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large bowl, mash the ripe bananas until smooth. Stir in softened butter, granulated sugar, and brown sugar until creamy.

Beat in the eggs and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.

Spoon the batter into the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Frost with cream cheese frosting as desired.