Chocolate Chip Banana Cupcakes with Cashew Buttercream

For the cupcakes:
Preheat oven to 350ºF. Line a muffin pan with paper liners.

In a small bowl, combine both flours, baking powder, baking soda, salt, and cinnamon. Set aside. With a mixer, combine the butter and sugar until blended. Add the sour cream and vanilla and blend well. Add the eggs one at a time. Once combined, slowly begin adding the dry ingredients in 3 batches, making sure ingredients are combined between additions. Once combined, add the bananas and beat until combined. Fold in chocolate chips.

Fill cupcake liners 3/4 full and bake for about 20 minutes, until a toothpick inserted comes out clean. Move to a cooling rack and let cool completely before icing.

For the frosting:

In a mixing bowl, combine butter and cashew butter until blended. Add vanilla extract. Slowly begin adding confectioner’s sugar until you get the consistency you want—you may not need all of it, but you may need more, so be sure to do this step slowly!

Frost cupcakes once they are completely cooled.