Preheat your oven to 350 and grease (or line) a cupcake pan.
Cream together the sugar and butter until light and fluffy and then add the eggs, one at time, beating after each addition.
In a small bowl, combine the mashed banana with the vanilla and buttermilk and stir well until combined.
In a larger bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, nutmeg and cinnamon).
Add the wet and dry ingredients alternately to the creamed butter, mixing well after each addition.
This works best if you have a Kitchen Aid and keep it running on low the whole time.
Fill muffin tins about 3/4th of the way full and bake for 25 minutes, or until golden. Let cool completely while you make the frosting.
For the frosting, beat together the butter and cream cheese until smooth. Add the vanilla bean seeds and powdered sugar and beat on high until light and fluffy.
Top cupcakes with toffee bits if you like.
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