Preheat your oven to 350°F (175°C) and line your cupcake pans with liners.

In a mixing bowl, combine all dry ingredients, including the sifted cake mix, crushed Vanilla Wafers, sugar, baking powder, cinnamon, and salt.

Add the wet ingredients: vanilla extract, oil, eggs, mashed bananas, and milk. Begin mixing on low speed to moisten the ingredients, then increase to medium speed, blending for about two minutes until smooth and combined.

Portion the batter into the cupcake liners, filling each about ⅔ full. Bake for approximately 17 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs.

This recipe yields around 6 ¼ cups of batter, producing about 29 cupcakes. Cool completely before decorating.

In a mixing bowl, combine the instant vanilla pudding mix and heavy cream. For the best results, use a hand mixer to start blending at low speed until combined, then increase to high speed to whip the mixture until it becomes thick and fluffy.

If the filling seems too dense, add more cream, one tablespoon at a time, until you reach a mousse-like consistency.

Chill the filling in the refrigerator until it’s ready to use. For best results, store any cupcakes with this filling in the fridge until close to serving.

Begin by slicing the softened butter and adding it to a mixer. Beat on medium speed until creamy.

Add pieces of softened cream cheese to the butter, blending on low to medium speed until smoothly combined.

Add the vanilla extract, then gradually incorporate the powdered sugar, blending on low until combined. Increase the speed and whip until the frosting reaches a light, fluffy consistency. Avoid overmixing, as this can cause the frosting to become too soft. If necessary, refrigerate briefly to firm it up.

For best piping results, use the frosting while slightly chilled. If preparing in advance, store in the refrigerator, allowing it to soften slightly before use. Do not microwave.

Once the cupcakes have cooled, transfer the vanilla cream filling into a disposable piping bag with the tip cut off. Insert the tip halfway into each cupcake, squeezing a small amount of filling into the center. A test run on an extra cupcake will help gauge the right amount.

Fill a separate piping bag with the cream cheese frosting and your preferred piping tip. Pipe a generous swirl of frosting onto each cupcake, starting from the center and spiraling outward, or vice versa.

Add a small dollop of whipped cream (or Cool Whip) to each cupcake. Place the Cool Whip in a piping bag with the tip snipped off to easily add a decorative dollop.

Finish by garnishing each cupcake with a mini Vanilla Wafer.

Store cupcakes in an airtight container, cake dome, or bakery box in the refrigerator. For optimal taste and texture, take the cupcakes out of the fridge a few hours before serving.