Preheat oven to 355°F at step 7.
Line muffin pan with cupcake cups. Coat with baking spray.
In a bowl, combine flour, cinnamon, baking soda and baking powder. Set aside.
In a large bowl, on medium speed, beat sugar and eggs about 2 minutes.
In a small bowl, combine the sour cream and vinegar.
With a fork, mash the bananas. Add bananas, sour cream mixture, oil and vanilla to sugar/egg bowl. Give it a quick mix.
Add the flour mixture and mix until fully incorporated.
Divide the batter evenly between the cupcake cups.
Bake at 355°F for 18-22 minutes or until toothpick comes out clean.
Meanwhile, prepare the cream cheese frosting. In a bowl, beat cream cheese with butter. Add powdered sugar, lemon, vanilla and mix until combined. Refrigerate until ready for use.
Cool muffins completely. Pipe frosting onto muffins. Store cupcakes in an airtight container.