Cream together the butter and banana in a bowl. Gradually work the egg, milk, honey, flour and baking soda into the mixture. Stir in the golden raisins. Divide the mixture between small paper cake cups.
Bake for 15 minutes in the middle of the oven until a skewer inserted into the middle of a cupcake comes out clean.
Remove from the oven and cool on a cake rack. Decorate with banana slices and candles.
FOR PEAR CUPCAKES, follow the recipe above but substitute a mashed pear for one of the bananas and decorate with sliced pear pieces.
FOR STRAWBERRY CUPCAKES, follow the recipe above but substitute four mashed strawberries for one of the bananas and decorate with sliced strawberry or kiwi pieces.