• Preheat the oven to 180°C (350°F) and line a muffin pan with cupcake liners and set aside.
• Beat the butter, sugar and brown sugar together until light and fluffy.
• Beat in the eggs one at a time beating well after each addition.
• Beat in the bananas.
• Mix the flour, baking soda, baking powder and cinnamon together.
• Add half the flour mixture to the butter mixture and fold in. Add in half the milk and fold in.
• Repeat the process.
• Pour into the prepared muffin pan and bake for 15-20 minutes or until a skewer inserted comes out clean.
• Allow to cool completely before filling and icing.

To make the cream cheese icing;

• Beat the butter and cream cheese together until smooth.
• Add in the vanilla extract and slowly add the icing sugar until all combined.
• Use the end of a wooden spoon to press the center of the cupcakes in to make a hole for your filling.
• Fill each cupcake with around about a tablespoon full of raspberry jam.
• Frost the cupcakes however you like and serve!