Passionfruit banana cupcakes

This recipe is nothing more than another version of the banana, cranberry and white chocolate cupcakes in Domestic Goddess which I've already played with before. This time I had two rapidly blackening bananas and a bag of passionfruit bought, but unused, for Christmas. And I had time on my hands, being on a permanent summer holiday at the moment...
This recipe is just so easy that you can decide to make cupcakes and have them in the oven about 15 minutes later. They're a good, little basic staple cake - perfect for church fetes, bake sales or to add to people's lunches for a morning tea treat. I'm thinking of adding some lemon icing to the top and selling them at our monthly market stall at church.
Despite their fairly austere simplicity, I decided to have some fun with the photo and, I have to say, I'm very pleased with the result!

Passionfruit banana cupcakes

125g butter
200g caster sugar
4 tablespoons of cream
2 large eggs
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
300g plain flour
2 ripe bananas
4 passionfruit - (flesh only! pips are ok in my book)

-Preheat the oven to 180C
-Melt the butter in a saucepan, then, off the heat, add the sugar and soft bananas, mashing them with a fork in the pan. Stir in the milk, passionfruit and the eggs and - still using your fork, or wooden spoon - beat to mix.
-Add the bicarb and baking powder, and stir in well, then finally stir in the flour.
-When the mixture's just blended pour into muffin tins
-Cook for ~20 minutes, or until you stick in a skewer and decide they're ready.