01 -
Preheat oven to 350°F (175°C). Line muffin tin with paper liners. In one bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, water, vanilla, and oil. Combine wet and dry ingredients and mix until smooth. Fill liners two-thirds full and bake for 18-20 minutes, or until golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a rack.
02 -
Whisk banana pudding mix and milk until thickened (about 2 minutes). Let sit while making buttercream.
03 -
Beat softened butter, banana extract, and salt until creamy (about 2 minutes). Gradually add powdered sugar, mixing well. Add milk one tablespoon at a time until desired consistency is reached. Whip for 2-3 minutes until fluffy.
04 -
Cut a small circle out of the center of each cupcake. Fill with banana pudding and spread a thin layer on top. Pipe buttercream on top. Garnish with a vanilla wafer and banana slice (optional).