Twinkie Cupcakes

twinkie_cupcakes

“What?” you ask. No frosting??? It isn’t like me to make “bald” cupcakes. In my opinion, cupcakes always need frosting. At least that’s what I used to think. Then I tried these Twinkie cupcakes. I filled them so full of filling, it was like the frosting was on the inside of the cupcake instead of on top. Still there. Just hiding. The “cake” portion of this recipe comes from the Tasty Kitchen and the filling is a marshmallow buttercream. Not some greasy shortening-based junk filling. No. We’re talking butter, marshmallow cream, powdered sugar. Oh yeah . . . the good stuff. You know what I’m thinking, right? That it’s not what’s on the outside but on the inside that counts. A speech I often give the kids. (Although I’m not talking about Twinkie cupcakes in that scenario.) It is very true in the case of these oh so deceivingly boring-on-the-outside bursting-with-cream-filling-on-the-inside cupcakes.

 

Cupcakes:

1-18-oz. yellow or butter cake mix (dry)

1 c milk

1/2 cup butter, melted

1/4 c sugar

1 t vanilla

1/8 t baking powder

3 eggs

 

Filling:

2 cups butter or margarine, softened

2 7-oz. jars marshmallow cream

2 c powdered sugar

1 1/2 t vanilla

dash salt

 

Line cupcake pans with 36 paper cupcake liners. Combine all cupcake ingredients and mix on low speed until combined. Mix at medium speed for 2 minutes until smooth. Fill cupcake liners half full. Bake at 350°F for 12-13 minutes or until barely golden. Remove from oven and cool on wire rack 5 minutes. Remove cupcakes from pan and cool completely.

 

Make filling by beating butter or margarine until creamy. Add marshmallow cream. Beat until combined. Add powdered sugar, vanilla and salt and beat on high speed until fluffy, 3-4 minutes. (Use filling immediately as it tends to get runny after a while.) Fill decorators bag with filling. (Use star or circle decorator tip.) Insert tip into center of cooled cupcake and squeeze bag to fill cupcake with 1-2 tablespoons filling. Cupcake will expand. Remove tip from cupcake and repeat until all cupcakes are filled.

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4 Responses to Twinkie Cupcakes

  1. Dawn says:

    AWESOME!! I have been looking for a filling for my twinkies for a long time that wasn’t shortening based because I hate the greasy taste!

  2. Elaine says:

    Very Good! I too had been using that greasy recipe and this one is WAY better! I found it helps to use about 1/2 cup more of the powered sugar and refrigerate it for about a 1/2 hour before using. But once in the cupcakes…WOW! I also used the filling in chocolate cupcakes (Ho Ho’s) and I made this filling and added strawberry extract instead of vanilla and added 1 cup of coconut and used in strawberry cupcakes. This filling is VERY versitile! THANK YOU!!

    • Carol says:

      Oh, great idea to chill it. It’s sort of a runny filling, huh? And the extra powdered sugar probably helped too. Nice!! I love your creativity with strawberry, chocolate, and coconut. :)

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