Preheat the oven to 180°C/ 160°C fan oven/Gas Mark 4. Line a 12 hole muffin tray with Muffin Cases. 

Place the banana, oil, sugar and Vanilla Extract in a bowl and cream together until smooth. Sieve the flour, Baking Powder and Bicarbonate of Soda on top and fold into the mixture.

Divide the mixture equally between the muffin cases place a spoonful of caramelised biscuit spread into each muffin case and using a skewer marble through the mixture. 

Place the cupcakes in the oven and bake for 20-25 minutes until the cupcakes are golden in colour and a skewer inserted into the centre comes out clean. – be careful if any caramel spread has bubbled over as it’ll be very hot. Leave the cupcakes in the tray to cool for 15 minutes and then remove and place on a cooling rack to cool completely.

Once the cupcakes are completely cool, pop the vegan butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter.

Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream. Dollop a spoonful onto each cupcake and smooth out using the back of a spoon.

When you are ready to serve, slice the banana a place a slice of banana on each cupcake and drizzle with any remaining caramel spread.