Twinkie Cupcakes

So this past weekend was one of my roommates’ birthday and I wanted to make her cupcakes.  I few months back when Hostess announced they were shutting down (life will never be the same…), I came across a site with copycat recipes of their desserts.  My roommate told me that I should make the Twinkie cupcakes, but I pretended to ignore her only to surprise her for her birthday.

It goes without saying that I’m her favorite.  She has told me on multiple occasions that I’m the best decision she’s ever made. Duh.

Also, I have to admit that this recipe goes against everything I stand for because it contains so many processed ingredients.  Despite my immense sense of guilt, I’m doing it anyway because I am not motivated enough to figure out how to make it all from scratch.  Maybe next time!

So you can all thank my wonderful roommate for requesting this recipe.  Hope you try it out and reminisce when times were simpler and Hostess products still graced out grocery shelves.

Prepare cake mix according to the package, adding the pudding mix until well blended.  Scoop into prepared cupcake tins and bake at 350 degrees for about 15-18 minutes.

Cool completely then core out the cupcakes’ middles with a sharp paring knife.

Eat the centers.  They are DELISH.

Dissolve salt into hot water and allow to cool.  Beat together marshamllow cream, butter, powdered sugar, and vanilla extract until fluffy, then beat in salt water.  Scoop filling into a resealable plastic bag with a corner snipped off and pipe the filling into each cored cupcake.  Refrigerate cupcakes while you prepare frosting.

Beat together marshmallow fluff, butter, and vanilla until combined.  Gradually add powdered sugar in a cup at a time until light and fluffy.  Pipe frosting onto cupcakes, making sure to cover the cored centers.

Twinkie Cupcakes
adapted from The Domestic Rebel
(makes 20 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 tsp very hot water
Marshmallow Buttercream (recipe below)

  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
adapted from The Domestic Rebel

1 jar (7 oz) marshmallow fluff
2 sticks butter, softened
1 tsp vanilla extract
4 cups (1 32-oz bag) 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.
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