Step 1: Make the Cupcakes

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

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the vanilla extract, eggs, milk, water, and vegetable oil. Beat until smooth and slightly frothy.

Gradually add the wet ingredients to the dry ingredients, mixing until combined. Be careful not to overmix.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Step 2: Make the Banana Pudding Filling

In a medium bowl, combine the instant banana pudding mix with the 2 cups of milk. Whisk until the pudding thickens (about 2 minutes).

Let the pudding set for about 5 minutes. Once set, use a spoon or piping bag to gently create a hole in the center of each cooled cupcake.

Spoon or pipe a generous amount of the banana pudding into each cupcake.

Step 3: Make the Buttercream Frosting

In a large bowl, beat the softened butter until creamy and smooth.

Add the banana extract and pinch of salt, then continue to beat until fully combined.

Gradually add powdered sugar, one cup at a time, until it’s fully incorporated.

Slowly add milk, one tablespoon at a time, until the buttercream reaches your desired consistency.

Beat the frosting for a couple of minutes until it’s light and fluffy.

Step 4: Assemble the Cupcakes

Once the cupcakes are cool and filled with banana pudding, pipe or spread the buttercream frosting on top.

For the optional toppings, sprinkle crushed vanilla wafers and add a few slices of banana for an extra touch.