Twinkie Cupcakes

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Twinkie Cupcakes - Lady Behind The Curtain

Lady Behind The Curtain Twinkie Cupcakes

Twinkies, what’s not to love.  The spongy cake on the outside and the fluffy creamy filling on the inside.  These twinkie cupcakes come close to the real thing only better!  With a sponge cake on the outside, a creamy marshmallow filling and marshmallow frosting you can’t go wrong with these delicious cupcakes!  Serve these at your next baby shower, bridal shower or birthday celebration.

For detailed pictures watch the slide show below.

Twinkie Cupcakes

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 20 Cupcakes

Serving Size: 1 cupcake

Twinkie Cupcakes

Baby Showers, Bridal Showers or Birthdays!

Ingredients

    For the Cupcakes:
  • 1 yellow cake mix, plus ingredients on the box
  • 1 small box sugar free vanilla pudding mix
  • For the Marshmallow Filling:
  • 7 ounce jar marshmallow fluff
  • 1/2 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons very hot water
  • For the Marshmallow Butter Cream:
  • 7 ounces marshmallow fluff
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 32 ounce confectioners' sugar
  • 3 to 4 tablespoons water

Instructions

    For the Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Line muffin tins with 20 paper liners. Set aside.
  3. Prepare cake mix according to package directions, stir in the pudding mix until well blended. Evenly fill muffin cups, about 2/3 full.
  4. Bake 15 to 18 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely.
  5. Using a melon baller take some of the cupcake out of the center making sure not to go to the bottom.
  6. For the Marshmallow Filling:
  7. Dissolve salt into the hot water and allow to cool.
  8. Beat together the marshmallow cream, butter, confectioners' sugar and vanilla until fluffy.
  9. Beat in the salt water.
  10. Mixture should be light but not as stiff as frosting.
  11. Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag.
  12. Pipe the filling into each cupcake.
  13. Fill just to the top.
  14. For the Marshmallow Butter Cream:
  15. Beat together the fluff, butter, and vanilla until combined and creamy.
  16. Gradually add confectioners' sugar.
  17. NOTE: Frosting may be too thick. If so add 3 to 4 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency.
  18. Pipe frosting onto cupcakes, careful to cover the filled center.

Notes

This recipe was adapted from Cupcakes and Recipes

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Comments

Twinkie Cupcakes — 12 Comments

  1. So cute, I love cupcakes. I must try these, I already like the filling. I made cupcakes this weekend, and so good. Peanut butter filled chocolate cupcakes. Thanks, Andi the wednesdaybaker.blogspot.com

  2. If you double this recipe do not double the frosting! I did and I have WAY too much and I am generous with my frosting! Otherwise these are my new favorite cupcakes! Thank you!

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