Kitchen Fun With My 3 Sons

Easy Twinkie Cupcakes

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I’m crazy about these Twinkie cupcakes! I have loved Twinkies since I was a kid (they’re just so nostalgic, aren’t they?) and these taste just like them.

Twinkie Cupcakes

Twinkie Cupcakes

Ingredients:

  • 1 box of Yellow Cake Mix
  • 4 Eggs
  • 3/4 of a cup of Oil
  • 1 small box of Vanilla Instant Pudding
  • 3/4 of a cup of Water
  • 1/2 a cup of Shortening
  • 1 cup of Marshmallow Creme
  • 2 cups of Powdered Sugar
  • 4 teaspoons of Milk
  • 1 teaspoon of Vanilla

Twinkie CupcakesDirections:

  1. Preheat oven to 350 degrees and place cupcake liners into your cupcake pan.
  2. Place your cake mix, eggs, oil, instant pudding, and water into a mixing bowl and mix until smooth.
  3. Fill cupcake foils about 3/4 of the way full.
  4. Bake for 20 minutes and let cool.
  5. Place your shortening, marshmallow, sugar, milk, and vanilla into a mixing bowl and mix until smooth.
  6. Cut a slit in the middle of each cupcake.
  7. I used a medicine syringe, filled it with the filling, and filled each cupcake center.
  8. Serve and enjoy!

Twinkie Cupcakes

Twinkie Cupcakes
 
Ingredients
  • 1 box of Yellow Cake Mix
  • 4 Eggs
  • ¾ of a cup of Oil
  • 1 small box of Vanilla Instant Pudding
  • ¾ of a cup of Water
  • ½ a cup of Shortening
  • 1 cup of Marshmallow Creme
  • 2 cups of Powdered Sugar
  • 4 teaspoons of Milk
  • 1 teaspoon of Vanilla
Instructions
  1. Preheat oven to 350 degrees and place cupcake foils into your cupcake pan.
  2. Place your cake mix, eggs, oil, instant pudding, and water into a mixing bowl and mix until smooth.
  3. Fill cupcake foils about ¾ of the way full.
  4. Bake for 20 minutes and let cool.
  5. Place your shortening, marshmallow, sugar, milk, and vanilla into a mixing bowl and mix until smooth.
  6. Cut a slit in the middle of each cupcake.
  7. I used a medicine syringe, filled it with the filling, and filled each cupcake center.
  8. Serve and enjoy!

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2 comments

  1. For the Twinkie cupcakes, the shortening used- is it crisco type shortening or butter you used?