Preheat the oven to 180'C.
Peel the bananas and mash the fruit to pulp.
Sift together the flour, bicarbonate of soda, cinnamon and sugar.
Beat together the butter and sugar until light and fluffy. Beat the eggs into the mixture one at a time.
Fold the dry ingredients into the butter/sugar/egg mixture and then add the banana, creme fraiche and milk.
Mix well and then divide the mixture between cupcake cases.
Transfer to the oven and bake for 25 minutes.
Once cooked, remove from the oven and allow to cool completely before icing.
Place the butter, cream cheese and lemon juice in a bowl. Sift in half of the icing sugar and then beat until light and fluffy.
Sift in the remaining icing sugar a little at a time until you have a light and smooth icing.
Place the icing in a piping bag and use to decorate the cupcakes once completely cool.
«Use overripe bananas when making this recipe. For real treat, stir some dark chocolate chips into the cupcake mixture.»