Banana Cupcakes

Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, baking powder and cinnamon until combined. In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and cooled melted butter on medium speed until just combined. Add eggs, vanilla, orange zest, and salt; beat on medium-high until just incorporated, about 30 seconds. Add yogurt and bananas and beat on medium speed until incorporated, about 30 seconds more. With mixer on low speed, add flour mixture in three batches, scraping down sides of the bowl as needed, and beat until just incorporated. Turn off mixer and stir mixture by hand with a spatula. Line two cupcake pans with enough liners for 16 cupcakes. Fill each two-thirds of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop). Bake, rotating pans after 15 minutes, until a cake tester or wooden skewer inserted into the center of the cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely. To serve, pipe cupcakes with Peanut Butter Frosting. Top with a vanilla wafer, a peanut butter cup, and a slice of banana (if using).