Banana Cupcakes with Biscoff Cream Cheese Frosting

Preheat the oven to 350° F.
Line 2 cupcake pan with 14 liners and set aside.
Mash the ripe bananas and add a teaspoon of lemon juice and set aside.
Add vinegar to the milk, and set aside.
In a medium bowl, add all the dry ingredients, whisk then set aside.
In a large bowl, add the sugar, vegetable oil, eggs, whisk until completely combined. Add the milk and mix until combined.
Add the dry ingredients to the wet ingredients and fold until just combined.
Lastly, fold in the bananas until just incorporated.
Fill the liners ¾ of the way.
Bake the cupcakes for about 20-22 minutes until a toothpick inserted comes out clean. Don't overbake.
Let cool completely before frosting.

In the bowl of a stand mixer fitted with a whisk or beaters attachment, add the room temperature butter and the cold cream cheese and beat until completely incorporated and smooth, about 2 to 3 minutes.
Slowly add the powdered sugar, a cup at a time and beat on low, then gradually increase the speed. Add the salt and continue beating. Then last, add the biscoff spread.
Increase the speed a little and beat the frosting until light and fluffy, about 3 minutes.
Frost the cupcakes and enjoy.