Twinkie Cupcakes

What you need:

For the cupcakes:

    • 1 box yellow cake mix, plus ingredients as called for on box
    • 1 small box vanilla pudding mix

For the filling:

    • 7 oz. jar marshmallow fluff
    • 1/2 cup unsalted butter, at room temperature
    • 1/3 cup powdered sugar
    • 1/2 tsp. vanilla extract
    • 1/4 tsp. salt
    • 2 tsp. very hot water

For the buttercream frosting:

    • 7 oz. marshmallow fluff
    • 1 cup unsalted butter, at room temperature
    • 1 tsp. vanilla extract
    • 32 oz. powdered sugar
    • 3 to 4 Tbsp. water

Directions:

    1. For the cupcakes: Prepare cake mix according to box instructions. Then stir in pudding mix.
    2. Fill 20 paper-lined muffin cups about 2/3 of the way full.
    3. Bake in a preheated 350 degree oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean.
    4. Let cool completely and then using a melon baller to take some of the center of the cupcake.
    5. For the filling: dissolve salt in hot water and then let cool.
    6. Beat together marshmallow fluff, butter, powdered sugar, and vanilla until fluffy.
    7. Beat in salt water. It will be a little less stiff than frosting consistency.
    8. Place filling to a zipper baggie and snip off the corner. Then fill each cupcake middle with the marshmallow filling.
    9. For the buttercream frosting: beat together marshmallow fluff, butter, and vanilla until creamy.
    10. Add powdered sugar slowly. Add water, 1 Tbsp. at a time, to reach piping consistency.
    11. Pipe marshmallow buttercream onto cupcakes.

Recipe from Lady Behind the Curtain

Posted on Fantastical Sharing of Recipes