Let’s bake these delightful Banana Pudding Cupcakes!

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.

Step 2: Bake the Cupcakes

Prepare the vanilla cake mix according to the cupcake package instructions.

Fill each cupcake liner about two-thirds full with batter.

Bake the cupcakes according to the package directions.

Let the cupcakes cool completely in the muffin tin before filling and frosting.

Step 3: Make the Banana Pudding Filling

While the cupcakes are cooling, make the pudding filling. In a large bowl, combine the instant vanilla pudding mix, cold milk, and sweetened condensed milk.

Whisk the ingredients together until thickened, about 5 minutes.

Fold in the chopped bananas.

Step 4: Make the Whipped Cream Topping

In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.

Beat with a hand mixer on high speed (or in the bowl of a stand mixer with a whisk attachment) until light and fluffy, about 5 minutes. The cream should hold stiff peaks.

Step 5: Assemble the Cupcakes

Using a paring knife (or a small spoon), carefully cut out small wells in the center of each cooled cupcake. Don’t cut all the way through to the bottom.

Fill each well with a generous spoonful of the banana pudding filling.

Top each filled cupcake with a generous dollop of whipped cream.

Step 6: Garnish and Serve

Garnish each cupcake with a banana slice, a Nilla wafer, and some crushed Nilla wafer crumbs. Serve immediately or refrigerate until ready to serve.