Line 15 cupcake tins with your favor liners. Preheat oven to 350 degrees.

In a medium bowl, whisk together your flower, baking soda, baking powder, salt and cinnamon. Set aside.

In a large bowl, beat together your softened butter, brown sugar and white sugar until creamed together. Add in the bananas, eggs and vanilla until combined.

Alternate adding in the flour mixture and the buttermilk until the ingredients are just combined.

Divide the batter evenly between 15 muffin pans (around 1/3 cup each) so that each is full about 3/4 of the way.

Bake for 18-20 minutes or until the tops are set and the edges are a light golden brown color. Remove from oven and allow to cool.

In the bowl of a stand mixer, beat the butter until smooth.

Slowly add in 3 cups of the powdered sugar, scraping the sides of the bowl well after each addition.

Add in the salt, vanilla and Nilla wafer crumbs.

Slowly combine the rest of the powdered sugar into the buttercream. Add in the heavy cream as necessary to keep the frosting smooth.

Using a knife or other tool, remove the centers of the cupcakes from cooled banana cupcakes. Set aside to save.

Use a small piping bag to add about 1 tablespoon of banana pudding to each cupcake.

(If desired) Place the removed tops of the cupcake back on the filling. This will help prevent the frosting from sinking as the cupcakes soak up the pudding.

Using a large piping bag, frost your cupcakes. To create the rounded top, simply use a round tip and hold the frosting close and steady to the top of the cupcake.

(If desired) Roll the frosting in crush Nilla Wafers for a coated top and extra flavor. Enjoy!