3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tbsp vanilla extract
4 ripe bananas, mashed
3oz cream cheese, room temperature
(3/4 stick) unsalted butter, softened
1/2 cup mascarpone cheese, room temperature
3 tbsps honey
1/2 cup chopped walnuts, toasted (optional)
Preheat the oven to 325 degrees F. Line 18-20 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend, then stir in the banana. Add the dry ingredients and stir just until blended.
Pour in the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are light golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. If using walnuts, sprinkle them on top before serving.