Preheat the oven to 180 degrees C and line a 12-hole muffin pan with paper liners.

Put the flour, baking powder, baking soda, salt and cinnamon in a bowl and whisk to combine and break up any lumps.

In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs and sugars until light and fluffy on medium speed. Add the buttermilk and beat. Gradually add the oil and then beat in the bananas. Reduce the speed to low and add the dry ingredients and mix until just combined.

Divide the batter evenly among the paper liners and bake for 16-18 minutes, until lightly golden and a skewer inserted into the centre of a cupcake comes out clean. Remove them from the pan and leave to cool completely on a wire rack.

Put the sugar and water into a medium saucepan over high heat. Cook until the sugar has dissolved. Cook for 5 – 8 minutes until the mixture turns a deep honey brown. Do not stir. Remove the pan from the heat and carefully add the cream. The mixture will spit and splutter violently and then will calm down. Return the pan to the stove and reduce the heat to medium. Cook for approximately 5 minutes until the sauce is thick, stirring occasionally.

Remove from the heat and add the rum, vanilla and butter and stir well.

Put the butter into a bowl of an electric mixer fitted with a paddle attachment and beat until creamy and smooth. Gradually add the icing sugar and salt. Beat for another 2 – 3 minutes until pale and fluffy. Add the rum caramel sauce and beat to incorporate.

Put the frosting in a piping bag (I always use disposable piping bags), fitted with a small star tip, and pipe swirls on top of the cool cupcakes. Drizzle with rum caramel sauce.