Creme Filled Cupcakes

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

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.

Recipe Links:


Here's the original post which gave me the inspiration for the filling.