Twinkie Cupcakes

Fluffy yellow cupcakes filled with marshmallow creme and topped with marshmallow buttercream frosting - you won't be able to stop at one!

What's better than a Twinkie? A Twinkie in cupcake form, of course. This isn't quite a sponge cake, but it does have a delicious marshmallow creme filling and marshmallow buttercream frosting. It does taste like a Twinkie and they are so light and airy, so it makes you want to eat more than one. I followed the directions and filled 20 cupcake liners, but I think that it would be much better with 22 to 24 cupcakes total. I did have to kind of trim edges of cupcakes that overlapped the edges of the muffin pan cups. Unfortunately, these cupcakes won't survive the apocalypse...but that's because they won't last more than a couple days in your home :)

(Print)
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

It's been almost a year since I posted my last cupcake recipe, but my husband loved these Vanilla Chai Cupcakes that I made for his birthday. If cake isn't really your jam, these Twinkie Truffles from The Spiffy Cookie are an excellent alternative.

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