1.Preheat the oven to 180°C and line 15 muffin holes with paper cases.
2.Beat the butter and brown sugar until pale and fluffy for 3-4 minutes with an electric beater. Then beat in the maple syrup and eggs a little at a time (the mixture may split at this stage but don’t be worried).
3.Stir in the bananas. Combine the hot milk and baking soda, then stir into mixture. Lastly, fold in the flour until just combined.
4.Spoon into the cases until three-quarters full.
5.Bake for 12-15 minutes until golden and puffed. Leave to cool completely before icing and decorating.
6.To make the frosting, whisk the Nutella and butter until smooth, then whisk in the icing sugar until fluffy and spreadable. Dollop onto cupcakes and decorate with sugar flowers and colourful sprinkles.
These are really just mini banana cakes but are always nice and moist, and make cute gifts too. Everyone will enjoy decorating them in their own way – and eating up any spare icing! – Jo WilcoxNote