Prep a standard sized muffin tin and line it with cupcake liners.
Preheat the oven to 350 degrees F.
Whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.
In another bowl combine whole milk, sour cream, and vanilla. Set aside.
In your stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
Now add in the milk/sour cream/vanilla mixture.
Then beat in two eggs, one at a time.
Add in the dry ingredients and mix until *just combined*.
Lastly, add in peeled and mashed ripe bananas! Give this a quick stir, making sure to not over mix!
Using a cookie scoop to fill each cupcake liner.
Bake these in the preheated oven for about 16-20 minutes (mine took 18), or until the tops are golden brown and an inserted toothpick comes out clean.
Remove the cupcakes immediately and cool on a wire rack.
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