Banana, Honey and Cinnamon Cupcakes

Preheat your oven to 160°C (140°C, gas mark 4) and line a cupcake tin with 12 cupcake cases.

Cream together the butter and sugars until pale and fluffy then add the eggs one at a time beating after each one.

In a bowl mash the bananas with the milk, vanilla extract and honey and add this to the butter sugar mixture, beating until just combined.

Sieve in the flour and cinnamon and gently fold in until smooth.

Spoon the batter into the cupcake cases until they are 2/3 full, then place in the oven for about 20 minutes until a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool before transferring onto a wire rack to cool completely.

To make the frosting, beat together the honey, butter and cinnamon until light, then slowly add the icing sugar beating until light and fluffy. Spoon into a piping bag and pipe onto the cooled cakes. Finish with a sprinkle of cinnamon if desired.