Roasted Banana Cupcakes with Fluff Buttercream

Preheat the oven to 350°F (175°C). In a bowl, mash the ripe bananas. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix until just combined. Fold in the mashed bananas. Line a cupcake pan with liners and fill each liner with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely. In a mixing bowl, beat the fluff, powdered sugar, unsalted butter, vanilla extract, and salt until light and fluffy. Pipe or spread the fluff buttercream onto the cooled cupcakes. Enjoy!