Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

In a large mixing bowl, combine melted butter and granulated sugar, stirring until smooth. Add eggs one at a time, mixing well after each addition, then add vanilla extract.

Fold in mashed bananas until well blended and smooth.

Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.

Spoon the batter into the lined muffin tin, filling each liner about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Frost cooled cupcakes generously with your choice of whipped cream or buttercream frosting.

Decorate with melted chocolate, chopped nuts, and top each with a maraschino cherry.