Twinkie Cupcakes
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)
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)
1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.
Marshmallow Buttercream
1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
2 sticks butter, softened
1 tsp vanilla extract
About 1 bag (32 oz) powdered sugar
1. 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.
2. 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.
2. 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.
PERFECT TIMING!!! Hostess closed their doors so this is a great replacement!
ReplyDeletehow much in a stick of butter, are you using the 1/2 cup sticks?
ReplyDeletetypically one stick of butter is about 1/2 cup butter
DeleteI made these over the weekend, and I don't typically have problems with frosting, but I could not, for the life of me, get this frosting to be light and fluffy. Any tips? They turned out good, but were super sweet, and I am guessing that if the frosting had been lighter and fluffier they would have been perfect.
ReplyDeleteI think it called for way to much powdered sugar. I had to add milk to thin mine out and make it a bit fluffier. Then had lots of frosting left over.
DeleteMaybe reduce the amount of powdered sugar? Or less butter. Hope that works!
ReplyDeleteMade these (with a few adjustments!!!) and they turned out great! Thanks!
ReplyDeletehttp://www.toddlindsey.com/2013/01/twinkie-cupcakes.html
Yum! This looks perfect :)
DeleteAlso, from the sound of this recipe, you will need two 7 oz jars of fluff. one for the filling and one for the frosting. Correct?
ReplyDeleteI don't use anything with artificial sweetners, so how necessary is it to use the sugar-free pudding? Would it work with regular instant pudding?
ReplyDeleteSure it would, that's what I bought. I don't buy ANYthing with artificial sweetener. With all the information online, shame on those who do.
DeleteCorrect one jar of fluff for the filling and another for the frosting :)
ReplyDeleteNo you can use the regular instant pudding :)
ReplyDeletehow necessary is a stand mixer?
ReplyDeleteI'm a bit confused because the filling has a different recipe, mentioning marshmallow cream but then the frosting says to use marshmallow fluff. Do you fill the cupcake with the frosting?
ReplyDeleteI just made these and I don't think they taste anything like a Twinkie. I am so disappointed :( The filling tasted very buttery & my cupcakes shriveled up when I took them out of the oven.
ReplyDeleteYou might of messed something up during the making of it.
DeleteRecipe doesn't really make any sense.
ReplyDeleteI found the filling and frosting to be "off" I added a container of coolwhip to the filling and another container of coolwhip to the frosting, it was amazing! My friends all said they were awesome! I also "overfilled" my cupcakes so they puffed up and looked like twinkies while baking (two cake mixes made 36 cupcakes not 48)...
ReplyDeleteOkay, so you made the frosting and filling as the recipe stated and then added the whipped cream? Or did you put in in when you blended everything together?
DeleteTry going to: kopykat.com they have some amazing duplicate recipes there.
ReplyDeleteWhen I made them I didn't have enough filling to fill all of the cupcakes. You would have to double it in order to do all of the cupcakes.
ReplyDelete" core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers."... ummmm.. EAT THE CENTERS of course :) LOL
ReplyDeleteGoing to give this a whirl today, well, after rereading the ingredients and directions a few times. lol I'll let you know how they turn out. I'm not stranger to frosting, so if I have any issues i'll just improvise ;)
ReplyDeleteThese look amazingly delicious! I am a huge twinkie fan, so I need to try out this recipe. Thanks.
ReplyDelete