In a medium size bowl, whisk together flour, sugars, and salt; whisk until combined. Drizzled melted and cooled butter over mixture.
Using a spatula or your hands stir and break up chunks until a sandy crumb forms. Set aside.
Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
In a medium size bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a measuring cup or small bowl, mix together milk and vanilla extract. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 2-3 minutes or until light and fluffy. Add eggs one at a time; mixing until fully combined.
Slowly add half of flour mixture and half of milk mixture to wet ingredients; mix until combined. Add remaining flour and milk mixtures; mix until combined. Add mashed bananas; mix until combined.
Scoop batter into cupcake liners – no more than ⅔ full, or use a #24 disher to scoop batter. Sprinkle tops with crumb topping, making sure to completely cover and evenly distribute.
Bake for 16-20 minutes. Mine baked perfect at 18 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack to cool completely. Eat & Enjoy!
Store Banana Crumb Snack Cake Cupcakes in an airtight container; will keep for 3+ days.Recipe from Fresh April Flours.