Vanilla Wafer Cupcakes are smaller versions of the classic Southern cake. Made with boxed Nilla wafer cookies, coconut, pecans, and a deliciously simple whipped cream frosting.
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.