Preheat your oven to 180°C (convection mode) and line a standard 12-hole muffin tin with paper cases.

Whisk the eggs until frothy then whisk in the melted butter, yoghurt, orange juice and zest. Add the cake mix and cinnamon and whisk to form a smooth batter.

Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside to cool completely.

To make the icing, mix the butter with an electric mixer until pale and creamy. Add half the icing sugar and mix for 1 minute to help the sugar to dissolve. Mix in the milk until combined, followed by the cinnamon and remaining icing sugar. Mix well until smooth and creamy, adding an extra splash of milk if necessary.

Pipe the cinnamon buttercream onto the cooled cupcakes and decorate with fresh orange zest or dried orange slices.

Tip: This recipe can also be baked in a 20cm round cake tin or 21 x 11cm loaf tin – adjust your baking times accordingly.