It's like bananas foster had a cupcake baby, without the rum.
Preheat oven to 350F and line cupcake tins with 14 cupcake liners.
In a medium-size bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, cream the butter. Add the sugars and beat until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla and beat until smooth.
Add 1/3 of the flour mixture and beat until combined. Pour in half of the creamer and mix until smooth. Repeat with flour and creamer, ending with the flour. Beat until smooth.
Fold in the banana slices and caramel bits.
Spoon the batter into the prepared cupcake tins and bake for 25-28 minutes until cupcakes are golden brown on the top. Remove to a wire rack to cool.
Meanwhile, in a separate medium bowl, beat the banana and butter for the frosting until smooth. Add the vanilla and creamer until incorporated.
Slowly add the powdered sugar, one cup at a time, and beat until well combined.
Frost cooled cupcakes and top with additional caramel bits.
Sifted flour will produce a lighter cupcake, where unsifted flour will produce a denser cupcake...take you're pick. They're both delicious!