• Line a cupcake or muffin pan with 12 paper liners (see notes below)
• Preheat the oven to 356° F / 180° C (160° C fan)

Make the batter

• In a large bowl, mash the bananas. It's fine if the mashed bananas have a few small lumps in them.
• Add the eggs, vegetable oil, and vanilla extract and stir to combine. Then add the white granulated sugar and whisk to combine.
• In another bowl, whisk together the all purpose (plain) flour, baking powder, baking soda (bicarbonate of soda) and salt.
• Add the flour mixture to the bowl with the banana mixture and mix lightly with a spoon or spatula until combined.
• Fill each paper liner just halfway with the batter. This will ensure that the cupcakes rise and bake evenly with a level top, avoiding any doming.
• Bake for 15 to 18 minutes until the centers are springy to the touch and the tops are golden brown. Rotate the pan halfway through for even baking.
• Let the cupcakes cool in the pan for a few minutes, then remove and place on a wire rack to cool completely.

Make the cream cheese frosting

• Use an electric mixer to beat the cream cheese, lemon zest and butter until pale and creamy (about 2 minutes on medium speed)
• Add the powdered (icing sugar) and lemon juice and beat until the frosting is smooth and creamy
• You can either spread or pipe the frosting over the completely cool cupcakes.
• Optional: Garnish with slices of candied lemon (the post above has instructions on making candied lemon if you like to give it a try)

Storing and Freezing

• Unfrosted cupcakes are best kept in a covered container or wrapped tightly in plastic at room temperature for 3-4 days
• Frosted: Once frosted with the cream cheese frosting, it’s best kept covered in the fridge for up to 1 week
• Freeze only without frosting: If you plan to freeze the cupcakes, let them cool to room temperature. Then wrap individual cupcakes in plastic wrap and keep frozen for up to 3 months. Thaw at room temperature, then frost with the cream cheese frosting.