For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners.
Throw your mashed banana
in a blender
or just smash it with a fork. Sift
the flour, sugar, baking powder, cinnamon, salt and baking soda
into a large bowl and mix well. Whisk
together the soy milk
, oil, vanilla, almond extract
and mashed banana in a smaller bowl. Stir or fold the wet ingredients into the dry ingredients (small lumps are fine), and then gently fold in the walnuts. Fill the liners two-thirds full and bake until the tops spring back when lightly touched, 20 to 22 minutes. Cool in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and cool completely before frosting.
For the maple buttercream: Beat together the confectioners' sugar, margarine, vegetable shortening
, maple syrup, maple extract and salt with an electric mixer
until the frosting
is pale and fluffy. Divide the frosting evenly between the cupcakes.