Twinkie Cupcakes

I am happy to say that my neighbor Melissa made these first, we both pinned it from Pinterest and they are amazing!  People who don't know they are called Twinkie Cupcakes always say "hey, these taste just like a Twinkie"!

Very vanilla-y and the creme in the middle as well as the frosting is so delicious.  As noted on the website were the recipe was found, these truly are better when cold so keep them in the refrigerator until right before you serve them if possible. The frosting is so good, vanilla flavor with the marshmallow there in the background.

I made these for a barbecue recently and they were very well liked.  It's a nice "safe" dessert if you're not sure what else to bring.  There are people out there that don't like chocolate (I know, hard to believe) Vanilla is always a safe bet!

Twinkie Cupcakes

Adapted source The Domestic Rebel

Ingredients:

• 1 box yellow cake mix, plus ingredients on back of box
• 1 small box sugar free/fat free instant French vanilla pudding mix
• 1 jar (7 oz) marshmallow fluff
• 1/2 cup butter
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 teaspoons very hot water
• Marshmallow Buttercream (recipe & ingredients follow)

Instructions:

1. Preheat the oven to 350º
2. Line two regular sized muffin tin's with cupcake liners (about 16)
3. Prepare the cake recipe as indicated on the back of the box, add in the box of french vanilla pudding mix and blend well.
4. Fill each cupcake liner about 2/3 full.
5. Bake for about 15-18 minutes, or until a toothpick comes out clean.
6. Let cool completely.
7. When cool, cut out a small cone from the tops of each cupcake - eat or discard the cut out cone and do NOT cut through the bottom of the cupcake.
8. In a separate bowl, mix the hot water and salt and let cool.
9. In the bowl of your stand mixer, add the marshmallow fluff, butter and beat until creamy.
10. Add the powdered sugar, vanilla and mix well.
11. Add the cooled salt water and mix again.
12. Put this mixture into a zip lock bag and cut off a corner, then pipe the cream mixture into the middle of each cupcake.

Marshmallow Buttercream

• 1 jar (7 oz) marshmallow fluff
• 2 sticks butter, softened
• 1 tsp vanilla extract
• About 1 bag (32 oz) powdered sugar

In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.