1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix and cinnamon into a small bowl and set aside.

3. In a separate small bowl, finely mash bananas using an fork. Add baking soda and lemon juice, stir, and set aside.

4. In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract together.

5. Add bananas to the wet ingredients and stir.

6. Add cake mix and stir until smooth.

7. Fill cupcake liners 3/4 full and bake for 15-22 minutes, or until and inserted knife comes out clean.

8. Chocolate Swirl Frosting: Cream Cheese Frosting: Beat cream cheese and butter for 2 minutes. Scrape down bowl and add vanilla extract. Slowly add powdered sugar until you reach your desired consistency. Remove from mixing bowl and place in a small bowl. No need to wash your mixing bowl, the chocolate buttercream will mix right in!

9. Chocolate Buttercream: Beat butter for 2 minutes. Add vanilla extract and cocoa powder. Slowly add powdered sugar until you reach your desired consistency.

10. To swirl the frosting, you will need 3 piping bags. Bag #1, fill with some of your cream cheese frosting (do not put in too much). Bag #2, fill with some of your chocolate buttercream (again, not too much). Bag 3, fill with your desired piping tip, then fit Bags 1 & 2 into it. This will take a little finessing, but you can do it! (See photo)

11. Pipe onto cooled cupcake and top with sanding sugar and fresh banana slices.