Banana Cupcakes with Peanut Butter Frosting

This recipe is from Bon Appetit; the cupcakes are super yummy comfort food. I love a bit of chopped salted peanut on the top but you can leave it off if you don't like the idea. I found them to be very moist but not dense like a muffin. My poor dogs were going crazy with drool while I was making these... peanut butter, cream cheese and banana are amongst their favorite foods.

Cupcakes:
1 1/4 cup flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
2 very ripe large bananas
1/2 cup sour cream
1 1/2 t vanilla
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temp.
1 egg
1 egg yolk

In a small bowl, mash bananas with a fork and add the sour cream and vanilla. In another bowl mix the flour, baking powder, baking soda and salt (there is 0% chance I would ever do this step- I'm way too lazy and don't like to dirty so many bowls...). Beat the sugar and butter until light and fluffy, about 3 minutes. Add the egg and yolk and beat until well-blended. Add flour mixture in 3 additions on low speed just until incorporated, alternating with the banana stuff in 2 additions. For the mathematically challenged (like myself), that means start and end with the flour. Divide cupcakes among 12 papered muffin cups and bake at 350º for 20 minutes.

Frosting:
1 1/2 cups powdered sugar
1 8oz. pkg. cream cheese, room temp.
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter (don't try to go all health-nut on me and use the natural stuff- you need Skippy or something like that with lots of sugar, emulsifiers and whatever other chemical endowments it contains)
chopped salted peanuts (if desired and why wouldn't you desire it???)

If you're the type who likes to make more work for themselves, you can sift the powdered sugar, otherwise simply beat all ingredients until smooth and creamy.  Frost cupcakes and top with the nuts.