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      Twinklie Cupcakes

      Twinklie Cupcakes
      Twinklie Cupcakes

      The Cupcakes


      1 box of yellow cake mix

      1 box of instant vanilla pudding powder

      1 1/2 cups buttermilk

      1 tablespoon vanilla extract

      1/3 cup of canola oil

      4 eggs


      Preheat oven to 325 degrees.  Line prepared cupcake pans with 18 cupcake liners.  Using stand mixer, gradually blend all ingredients together:  yellow cake mix, vanilla pudding (as powder), vanilla extract,  oil, and eggs. After 30 seconds of mixing ingredients together, scrape your bowl down with a rubber spatula to make sure no ingredients are left on the bottom of the bowl.  Mix again for 1-2 minutes until batter is whipped and creamy.  Using an ice cream scoop, fill each cupcake liner about 1/2 full.  Bake at 325 for appox. 18-22 minutes or until toothpick inserted into the center of cupcake comes out clean.  

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      The Filling & Frosting

      You can leave the cupcakes with the filling inside only without frosting on top, or you can go the extra mile and pipe frosting on top of the cupcakes after filling! Either way, this filling recipe works as both a frosting & the filling for the Twinklies.


      13 oz marshmallow cream

      1 cup softened unsalted butter

      1 teaspoon vanilla extract

      About 7-8 cups powdered sugar


      In stand mixer, whip marshmallow cream, butter and vanilla extract together until creamy.  Gradually add powdered sugar until frosting is thick enough for filling/piping.  (you will know if frosting is stiff enough if it has soft peaks when you touch it).  The more powdered sugar you add, the thicker frosting/filling will get-so if filling/frosting isn't reaching desired texture, continue to add more powdered sugar. If you want a creamier filling/frosting add less powdered sugar.