Twinkies Cupcakes

Sorry I haven’t posted anything in a while! I’ve had good intentions, but sometimes life gets in the way…

So let’s talk about Twinkies.

Ahh, Twinkies.

I don’t think I ever had a Twinkie until adulthood. Isn’t that weird? Apparently they’re “sugar-laden” and “bad for you.” They also have a lot of “preservatives.” (By the way, if I was actually speaking to you right now, those would be air quotes.)

Whatever. They’re also awesome.

So, when I saw that my “blog friend” (more air quotes) Haley (a.k.a. The Domestic Rebel) had made Twinkie cupcakes, I knew it would be happening in my house before too long. (I mean, come on. Twinkie. Cupcakes.)

These cupcakes do taste Twinkie-esque. I wouldn’t say they’re dead-ringers for the real things, but certainly a close second. The yellow cake is light and spongy and they are filled with a marshmallow center that’s so yummy (and just slightly gooey) that any kid (or kid-at-heart) is sure to go nuts for.
They do get better with time, so don’t be afraid to let them sit for a day or so before eating them…if you can wait that long.

 

Twinkie Cupcakes
makes 24 cupcakes
recipe from The Domestic Rebel

Cupcake Ingredients:
1 box yellow cake mix, plus all ingredients on the back of the box
1 small box French vanilla pudding mix
1 (7 ounce) jar marshmallow fluff
1/2 cup butter
1/3 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons very hot water

Frosting Ingredients:
1 (7 ounce) jar marshmallow fluff
2 sticks butter, softened
1 teaspoon vanilla
about 1 (32 ounce) bag powdered sugar (I used less)

Directions:
To make the cupcakes: Preheat the oven to 350 degrees. Line 2 cupcake tins with liners; set aside.
Prepare the cake mix according to package directions, adding the box of pudding mix and blending thoroughly. Fill each liner about 2/3 full and bake for 15-18 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the tins, then remove to wire racks to cool completely. Once cooled, core the cupcakes with a small knife or apple corer. Discard (or eat) the centers.

To make the filling: Dissolve the salt into the hot water and allow to cool. Meanwhile, in the bowl of a stand mixer, beat the marshmallow fluff, butter, powdered sugar, and vanilla until fluffy. Beat in the salt water. The mixture will be light and fluffy but not stiff like frosting.
Scoop the mixture into a resealable plastic bag and seal. Snip the corner off and fill each cupcake with the mixture, filling just to the top of the cupcake. Place in the refrigerator while you make the frosting.

To make the frosting: In the bowl of a stand mixer, beat together the marshmallow fluff, butter, and vanilla until fully mixed and creamy (this will take about 2 minutes).  Slowly add the powdered sugar, about a cup at a time, until frosting is light and fluffy. Pipe onto the cupcakes.

 

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2 Responses to Twinkies Cupcakes

  1. Eeek, I totally love these 🙂 and loved that you made them! They look gorgeous!

    • Lauren says:

      Thanks, Haley! Thanks for bringing them into my life. 😉 They were a huge hit with my coworkers. Words like “amazing” and “favorites” were thrown out. A lot.

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