1. Preheat the oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, mash the overripe bananas until smooth.
4. Add melted butter and sugar to the bananas and mix until well combined.
5. Beat in the eggs, sour cream, and vanilla extract until smooth.
6. Gradually mix in the dry ingredients, alternating with buttermilk, until just combined.
7. Divide the batter evenly among cupcake liners, filling each about two-thirds full.
8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
11. Gradually add powdered sugar, mixing until fluffy.
12. Stir in vanilla extract and a pinch of cinnamon for added flavor.
13. Transfer frosting to a piping bag with a round tip for easy application.
14. Once cupcakes are completely cool, frost each with the cream cheese frosting.
15. Garnish with banana chips, caramel drizzle, or chopped nuts if desired.
16. Store frosted cupcakes in the refrigerator for up to 3-4 days.
17. Unfrosted cupcakes can be frozen for up to 2 months.
18. Enjoy your delicious banana cream cheese cupcakes!