Preheat oven to 350°F. Line two 12-cavity cupcake tins with paper liners, and set aside.

In a medium bowl, mash together the bananas and lemon juice until as smooth as possible. Set aside.In a separate large bowl, whisk or sift together the flour, baking soda and salt. Set aside as well.

In the bowl of a stand mixer, cream together the butter, and sugar until light and fluffy, about 5 minutes on high. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana mixture. Add the dry ingredients, alternating with the buttermilk, making sure to start and end with the dry ingredients, mixing just until incorporated after each addition. Fold in the peanut butter chips. Using a large ice cream scoop, portion out the batter into the prepared cupcake pans. Bake until puffed up, golden brown, and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Remove from the oven and let cool completely on a wire rack.

To make the frosting, cream the butter and peanut butter until light and fluffy, using the whisk attachment. Stir in the powdered sugar, salt and vanilla and mix until combined. Add in the heavy cream and whisk on high until light and fluffy, about 3 minutes. Do not over beat the or the cream will turn to butter.

Transfer the frosting to a piping bag and frost the cooled cupcakes or use a knife or offset spatula. Garnish each cupcake with banana chips and chopped peanuts. Leftover cupcakes can be stored in the fridge for up to 3 days. Enjoy!