Banana Butterscotch Cupcakes

So I decided to post the recipes separate after creating the world's longest post.
Hopefully this will be less overwhelming. I am chatty in real life and that is obvious in the blogs I'm sure.
Please see the Cupcake-athon post to read about the reviews on the cupcakes. Below is just the recipe.

Cupcake Ingredients:
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup sugar
2 medium bananas, broken into pieces
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup buttermilk
1 cup butterscotch chips

Icing Ingredients:
1/4 cup half and half
3/4 cup light brown sugar
1 stick unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Cupcake Directions:
Preheat oven to 350:
Sift together flour, baking soda, baking powder and salt. Set aside.
Beat butter and sugar in large bowl until creamy.
Add banana and mix well.
Add eggs one at a time, mixing well between each of them.
Add vanilla and beat for one minute.
Add half flour and mix well.
Add buttermilk and mix well.
Add remaining flour and mix well.
Stir in butterscotch chips.
Spoon batter into greased cupcake pan or paper liners.
Fill cups to about 1/4 inch below top of liner or pan.
Bake for about 25 minutes or until cupcakes pass toothpick test.
Place on cooling rack until cool.

Icing directions:
Over low heat add brown sugar and half and half.
Stir often until brown sugar dissolves.
Increase heat and bring to a boil.
Boil for 1 minute, stirring often.
Pour into a small bowl and refrigerate until cool to the touch (about 45 min.)
In large bowl beat butter and powdered sugar until it is smooth.
Add vanilla and brown sugar mixture.
Mix until smooth and creamy.

Using a small spatula, top banana cupcakes with 1.5 Tbsp. of frosting.
Garnish if you like. I used banana chips.
You could drizzle them with caramel, top them with butterscotch chips or decorate them with yellow or white flowers.