We had some updates today. It’s possible that maybe if you clear your history you will be able to see it again. If not, here is the full recipe:

Banana Cupcakes
1½ Cup all purpose flour
¾ Cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ Cup mashed bananas (about 3 bananas)
¼ Cup vegetable oil
1 teaspoon vanilla bean paste or extract
1 egg, lightly beaten
Brown Sugar Frosting
2½ Tablespoon all purpose flour
½ Cup milk
½ teaspoon vanilla bean paste or extract
½ Cup unsalted butter, room temp
½ Cup packed brown sugar
Instructions
Banana Cupcakes
Preheat oven to 350 degrees, line muffin tin with wrappers, set aside. In a large bowl, add the flour, sugar, baking powder, baking soda and salt. Whisk to combine. Set aside.
In a medium sized bowl, add in the remaining ingredients. Stir to combine, add the wet mixture to the dry and stir until just combined and no dry spots. Divide the batter among the 12 cupcakes wrappers, about ⅔ of the way full. Bake for 17-19 minutes, until a toothpick inserted comes out mostly clean. Place on wired rack for 5 minutes, take out and place directly on rack to cool completely.
Brown Sugar Frosting
In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick. Remove from heat, stir in the vanilla and let cool to room temp.
With a hand mixer or stand mixer, cream the butter and sugar until light and fluffy and there is no graininess left. Add in the cooled milk mixture and beat it on high speed until a whipped cream consistency. This can take a while, do not give up! Well worth the effort. Frosting cupcakes and enjoy! Any left over cupcakes should be refrigerated.