Twinkie Cupcakes

Our small group had our Christmas party this past weekend. Yes everyone, we know it's past Christmas but our crazy hectic schedules didn't allow for a get together until just recently! In the past, we have done a White Elephant exchange; one with funny/scary gifts, one with boardgames but this year Lyndsey had the great idea of doing a baked goods exchange! So each person made a baked good... including the guys. :) I made Twinkie Cupcakes. Yum!

Twinkie Cupcakes

by Lindsey

Keywords: bake dessert marshmallow

Ingredients (23 cupcakes)

Cupcake Ingredients:

• 1 box yellow cake mix, plus ingredients the box calls for
• 1 3.5 oz box instant French vanilla pudding

Marshmallow Cream Filling Ingredients:

• 1 7 oz jar marshmallow fluff
• 1 stick unsalted softened butter
• 1/3 c powdered sugar
• 1/2 tsp vanilla

Marshmallow Buttercream Frosting Ingredients:

• 1 7 oz jar marshmallow fluff
• 1 stick unsalted softened butter
• 1 tsp vanilla
• 3 c powdered sugar
• Milk, optional

Instructions

Preheat the oven to 350* and line a cupcake tin with paper liners.

Prepare the cake mix according to the directions on the back of the box.

Add in the pudding and combine.

Fill each paper liner until it is 2/3rds full; approximately 2 medium scoops.

Bake for 18- 20 minutes or until a toothpick inserted into a center cupcake comes out clean.

Place the cupcakes on a wire rack to cool.

While the cupcakes are cooling, prepare the filling by creaming the marshmallow fluff and butter together.

Add the vanilla and powdered sugar and whip until combined.

Cut a small section out of the center of each cupcake with a paring knife, making sure to go down only about half way.

Using a ziplock bag with the tip cut off or a frosting bag, fill each center with the marshmallow cream mixture.

Refrigerate cupcakes until you are ready to frost.

To prepare the frosting, cream the marshmallow fluff and butter together.

Add the vanilla and powdered sugar and whip until combined.

Add one tablespoon of milk at a time if it gets too thick.

Frost each cupcake.

Store in an airtight container in the refrigerator.

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