Description
Twinkie Cupcakes are a delightful treat that combines the classic flavors of a Twinkie in a moist cupcake form. These cupcakes feature a tender yellow cake base filled with a creamy marshmallow filling, creating a nostalgic and indulgent dessert perfect for any occasion.
Ingredients
Scale
Cake
- 1 box Yellow Cake Mix
- 4 large Eggs
- 3/4 cup Oil
- 1 box Vanilla Instant Pudding
- 3/4 cup Water
Filling
- 1/2 cup Shortening
- 1 cup Marshmallow Creme
- 2 cups Powdered Sugar
- 4 teaspoons Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners to prepare for baking.
- Mix cake batter: In a large mixing bowl, combine the yellow cake mix, eggs, oil, vanilla instant pudding, and water. Mix thoroughly until the batter is smooth and well blended.
- Fill cupcake liners: Pour the cake batter into the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake cupcakes: Bake the cupcakes in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely.
- Prepare filling: In a separate mixing bowl, combine the shortening, marshmallow creme, powdered sugar, milk, and vanilla extract. Beat the mixture until it’s smooth and creamy.
- Hollow cupcakes: Once the cupcakes have cooled, cut a small slit or hole in the center of each cupcake to create space for the filling.
- Fill cupcakes: Using a medicine syringe or piping bag, fill the center cavity of each cupcake with the marshmallow filling, ensuring each cupcake has a generous amount inside.
- Serve: Your Twinkie Cupcakes are now ready to serve. Enjoy this nostalgic treat with friends and family!
Notes
- Ensure cupcakes are fully cooled before filling to prevent the filling from melting or becoming too runny.
- You can substitute shortening with unsalted butter for a richer flavor if preferred.
- If a medicine syringe is unavailable, use a piping bag or a small spoon to fill the cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
