Ingredients

For the Cupcakes:
• 1 yellow cake mix, plus ingredients on the box
• 1 small box 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.
For the Marshmallow Filling:
6. Dissolve salt into the hot water and allow to cool.
7. Beat together the marshmallow cream, butter, confectioners' sugar and vanilla until fluffy.
8. Beat in the salt water.
9. Mixture should be light but not as stiff as frosting.
10. Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag.
11. Pipe the filling into each cupcake.
12. Fill just to the top.
For the Marshmallow Butter Cream:
13. Beat together the fluff, butter, and vanilla until combined and creamy.
14. Gradually add confectioners' sugar.
15. 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.
16. Pipe frosting onto cupcakes, careful to cover the filled center.