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.

Twinkies are my all time favorite Hostess snack.  I was really disappointed when Hostess took them off the shelf in 2012.  So I quickly went to work developing a cupcake that would mirror my much loved Twinkie. (UPDATE:  Twinkies and other Hostess products were only off the shelf for about 10 months.)  Although I have been making this cupcake since 2012 I’m just now bringing it to print to share with you.  And…no these cupcakes do not have the shelf life of a Twinkie (45 days).  I call that a win for me!  I have a new favorite and it’s these Twinkie Cupcakes!

I have found the easiest way to hollow out a cupcake is with a large piping tip.  If you don’t have one a pairing knife will work too!

Fill a piping bag or zip top bag with the marshmallow filling.

Snip one corner and fill the cupcakes.

Place the hollowed portion back on top of the cupcake.

Frost the delicious Twinkie Cupcakes with a Marshmallow Butter Frosting!

YUMMY FILLING!

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Twinkie Cupcakes

Yield: 20 Cupcakes

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Baby Showers, Bridal Showers or Birthdays!

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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:

1. Dissolve salt into the hot water and allow to cool.
2. Beat together the marshmallow cream, butter, confectioners' sugar and vanilla until fluffy.
3. Beat in the salt water.
4. Mixture should be light but not as stiff as frosting.
5. Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag.
6. Pipe the filling into each cupcake.
7. Fill just to the top.

For the Marshmallow Butter Cream:

1. Beat together the fluff, butter, and vanilla until combined and creamy.
2. Gradually add confectioners' sugar.
3. 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.
4. Pipe frosting onto cupcakes, careful to cover the filled center.

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