Vanilla Wafer Cupcakes are a delicious version of the classic Southern Vanilla Wafer Cake. Made with Nilla wafer cookies, coconut, and pecans, this is one cupcake you don’t want to miss!
If you love the delicious sweet combination of cookies, coconut, and pecans, you are going to love these Vanilla Wafer Cupcakes! Topped with a simple whipped cream frosting, they are the perfect cupcake for any occasion.
For another coconut pecan treat, don’t miss this classic Hummingbird Bread with cream cheese frosting or this tasty Hummingbird Muffins recipe. For a simple no-bake dessert, try this No-Bake Ricotta Cheesecake or this No-Bake Cannoli Cheesecake.
Why You Need to Make Vanilla Wafer Cupcakes!
Vanilla Wafer Cupcakes are a truly unique and delicious cupcake made with just a few ingredients. If you love the flavors of vanilla wafers and coconut, you are going to love these cupcakes.
The cupcakes are a fun play on the traditional Southern Vanilla Wafer Cake that’s made in a bundt cake pan. This recipe is just the same, but baked into small individual portioned frosted cupcakes!
The base of the recipe starts with vanilla wafer cookies that are finely ground in a food processor. This gives the entire cupcake such a nice texture and flavor that hints at vanilla, but is not too sweet.
Adding shredded coconut and pecans furthers the amazing texture and flavor combination of this cupcake. These are classic southern flavors that work perfectly in this recipe.
I like to top these with a super simple whipped cream frosting. It pairs perfectly with the flavors and texture of the cupcake without being overly sweet.
So, if you love the sweet combination of coconut and pecans, you are going to love these cupcakes. Give them a try for your next get together!
Ingredients
- Butter: you will need a cup (two sticks) of butter for this recipe. Make sure it is room temperature. Salted or unsalted butter works.
- Granulated sugar: just use regular sugar for this recipe.
- Eggs: large room temperature eggs. The eggs will also act as a leavening agent and give the cupcakes volume.
- Nilla Wafers: the Nilla Wafers are the star of these Vanilla Wafer Cupcakes. They act as the flour for the recipe and give it a sweet vanilla flavor.
- Milk: use whatever milk you have on hand.
- Coconut: I like to use sweetened shredded coconut that you find in the baking section. Feel free to substitute with non sweetened coconut if desired.
- Pecans: chopped pecans are the classic ingredient here. You could substitute chopped walnuts if needed.
How to Make Vanilla Wafer Cupcakes
This recipe will make about 18-20 cupcakes. Line the muffin tins and preheat your oven to 350 degrees.
Step 1: grind the Nilla Wafers
Start by finely grinding the Nilla wafers. You can do this by hand by placing the cookies in a large zip top bag and smashing it with a rolling pin. I prefer to grind them in the food processor, but either method works. Grind and set aside.
Step 2: make the batter
Next, in a large bowl, use a hand mixer to beat together the butter and sugar until it is light and fluffy; about two minutes. Then, add in the eggs, one at a time, mixing between each addition.
Lastly, mix in the milk and the ground Nilla Wafer cookies. Mix until just combined.
Step 3: fold in the coconut and pecans
Next, fold in the sweetened shredded coconut and chopped pecans. Use a rubber spatula to scrape the bowl and make sure all of the ingredients are well combined.
Step 4: scoop and bake
Lastly, use a muffin scoop to portion the batter into the individual muffin liners. You should get about 18-20 cupcakes total.
Bake on the middle baking rack until they just start to set; about 25 minutes. Test for doneness using a toothpick. Let cool completely on wire rack before frosting.
How to Make the Whipped Cream Frosting
The frosting for these cupcakes couldn’t be easier to make. The whipped cream frosting only has two ingredients: whipping cream and powdered sugar.
Start by combining very cold whipping cream and powdered sugar in a cool bowl. Use a handheld mixer to beat together the ingredients until the frosting stiffens up.
Then, either spread the frosting on top of the cupcakes with a butter knife or pipe on using a piping bag fitted with a star tip. Finish it off the Vanilla Wafer Cupcakes with a small wafer or a sprinkle of coconut!
Recipe Tips
- Unsalted or salted room temperature butter works here.
- The fact that there are no chemical leavening agents (baking powder, baking soda) in this recipe is not a mistake. The eggs are all that is needed to add volume.
- You can finely crush the Nilla wafers by placing them in a zip top bag and then use a rolling pin to smash them. I prefer just to give them a quick couple of pulses in the food processor using the blade attachment until they are finely ground.
- You can use sweetened or unsweetened shredded coconut for this recipe. I prefer the flavor and consistency of the sweetened coconut.
- Make sure the cupcakes are completely cooled before frosting them.
- Be sure you are using very cold whipping cream before making the frosting. This will help it hold its shape.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to four days.
Frequently Asked Questions
If you can’t find Nilla Wafers, some good substitutes are graham crackers, shortbread cookies, or animal crackers.
Vanilla Wafer Cupcakes are a smaller cupcake version of the old fashioned Vanilla Wafer Cake made using the same ingredients which are butter, eggs, sugar, milk, crushed Nilla wafers, shredded sweetened coconut, and chopped pecans. The cupcakes are then frosted with a simple whipped cream frosting.
Always refrigerate any cupcakes that contain a whipped cream frosting. Store in an airtight container in the refrigerator for 4-6 days.
More Cupcake Recipes!
Vanilla Wafer Cupcakes
Equipment
- cupcake pan and liners
Ingredients
- 1 cup butter, softened 2 sticks
- 1 ½ cups granulated sugar
- 5 large eggs
- 11 ounce box Nilla wafer cookies, crushed
- ½ cup milk
- 1 ½ cups sweetened shredded coconut
- 1 cup pecans, chopped
Whipped Cream Frosting
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- small Nilla wafers for decorating (optional)
Instructions
- Preheat oven to 350 degrees. Line a two standard muffin tins with paper liners; set aside.
- In a large bowl, use a hand mixer to beat together butter and sugar until light and fluffy; about 2 minutes. Add in the eggs, one at a time, beating after each addition.
- Pour in the finely ground Nilla wafers (see notes). Mix until combined. Then, use a rubber spatula to fold in the shredded coconut and pecans.
- Use a muffin scoop to pour equal amounts of batter into cupcake liners (you should get about 20 cupcakes total). Bake in preheated oven, rotating cupcakes halfway through, for about 25-28 minutes. Use a toothpick to test for doneness. Let cool on a wire rack completely.
- For the frosting, use a hand held mixer to beat together the whipping cream and powdered sugar until desired consistency is reached. You can either spread the frosting on top of the cupcakes or transfer to a piping back to frost. Garnish with a small Nilla wafer (optional).
Notes
- Unsalted or salted room temperature butter works here.
- The fact that there are no chemical leavening agents (baking powder, baking soda) in this recipe is not a mistake. The eggs are all that is needed to add volume.
- You can finely crush the Nilla wafers by placing them in a zip top bag and using a rolling pin to smash them. I prefer just to give them a quick couple of pulses in the food processor using the blade attachment until they are finely ground.
- You can use sweetened or unsweetened shredded coconut for this recipe. I prefer the flavor and consistency of the sweetened coconut.
- Make sure the cupcakes are completely cooled before frosting them.
- Be sure you are using very cold whipping cream before making the frosting. This will help it hold its shape.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to four days.
Nutrition
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