Inspired by one of my son's schoolmates, these creme filled cupcakes are fun and easy to make.
Prep Time: 30 minutes
Total Time: about 2 hours
Servings: 24
Ingredients:
1 package (18-1/4 ounces) cake mix, any variety
Prepared frosting, any variety
1/2 cup (1 stick) unsalted butter (room temperature)
1 1/2 cups (7.5 ounce jar) marshmallow creme
Method:
- Preheat oven to 350 degrees
- Prepare cake mix batter according to the package directions for cupcakes
- Bake until a toothpick inserted in center of a cupcake comes out clean
- Cool for 5 minutes before removing from pans to wire racks to cool completely
While cupcakes are baking in the oven prepare the filling
- In a medium bowl, whisk marshmallow creme and butter until smooth
- Chill until slightly firm, 15 to 30 minutes
- Once cupcakes have cooled you can inject the filling
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| A plastic straw taped to a piping tip makes filling the cakes a breeze |
- Transfer filling mixture into a piping bag fitted with a special piping tip (see above).
- Insert tip into the top of each cupcake and squeeze to fill. You will see the top of the cupcake bulge a little. Some practice will help you determine how much to put in - Too much will crack the top and you could explode your cupcake.
- You can use the remaining filling to decorate the tops of the cupcakes or just use a prepared frosting as I did here.
