These are great for when you have a surplus of carrots or bananas veering towards an unpleasant ripeness.
For the cakes, I used this recipe for carrot and banana bread. I substituted brown sugar for white and used walnuts instead of pecans. Preparing these as cupcakes decreased the baking time substantially. Check on these about 20 minutes into oven time.
For the cream cheese frosting I looked to this recipe. I used cottage cheese and found that this made for a runnier topping.
To finish, use a bit of citrus sugar ground over each cupcake to accent the tanginess of the cheese.