Banana and Cinnamon Cupcakes

Ingredients

• 2 cups self-raising flour, sifted
• 3/4 cup caster sugar
• 1 teaspoon ground cinnamon
• 1/4 cup milk
• 125g butter, melted, cooled
• 2 x 59g eggs, beaten
• 1 teaspoon Queen Natural Vanilla Essence
• 1 cup mashed banana (see note)

• Icing

• Cream cheese
• 2 tablespoons pure icing sugar

Method

1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. Stir in cinnamon.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. Add banana.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Using an electric mixer, beat cream cheese and icing sugar until smooth. Spread over cupcakes. Serve.

Notes

• 
  2 large ripe bananas will give you 1 cup mashed.