Preheat the oven to 200°C / (180°C fan oven) / gas mark 6.
Beat the butter and sugar together in an electric mixer or by hand in a medium-sized mixing bowl with a wooden spoon. Gradually add the eggs, beating well between each addition until fully incorporated.
Now, gently fold in the flour, add the ground cinnamon and then stir in the banana. Add a drop of milk to let the mixture down a bit. Place you paper cases in a cupcake tray and then spoon the cake mixture evenly between them.
Place into your oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it’s still a bit wobbly in the middle, pop back into the oven for a few more minutes.
Take out of the trays and place on a cooling rack. When cool, you are ready to ice.
To make the frosting, using an electric mixer (you can do by hand, but the mixer makes this frosting extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice. Leave in a cool place to set for 20 minutes.
When the cupcakes have cooled, use an apple corer to remove some of the cupcake. Fill with shop-bought toffee or dulce de leche. Pipe the frosting on top of the filled cupcake, and decorate with toffee pieces and edible glitter. To see how to do this, watch the video.