Twinkie Filling Recipe (Marshmallow Cream Filling)

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This Twinkie filling recipe makes the perfect fluffy marshmallow cream filling that tastes just like the classic snack cakes you grew up loving! Light, creamy and incredibly easy to make, this sweet filling is perfect for cupcakes, cakes, whoopie pies and homemade Twinkies.

Author: Tawra Kellam

Ingredients

1 (7 oz.) container marshmallow creme
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla
1 Tbsp. heavy cream or whole milk, room temperature
1/4 tsp salt

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Instructions

Place all ingredients into a large mixing bowl.
Beat with an electric mixer on medium speed for 3–5 minutes until the filling is light, fluffy and silky smooth.
Use immediately to fill cupcakes, cakes or homemade snack cakes.

Twinkie Cupcakes

Prepare a yellow cake mix according to the package directions. (For gluten free, use a gluten free cake mix.)
Line muffin tins with cupcake liners and spray with cooking spray. Fill each about 2/3 full.
Bake according to the package directions for cupcakes. Let cool completely.
Using the piping bag fitted with a #230 tip, insert the filling tip into the center of each cupcake and gently squeeze in the marshmallow filling until the cupcake feels slightly full.
Serve immediately or refrigerate until ready to serve.

Notes

For a thicker filling, add a little more powdered sugar.
For a softer, creamier filling, add an extra teaspoon of cream.
This filling works great in cupcakes, layer cakes, whoopie pies and homemade Twinkies.
Store covered in the refrigerator for up to 5 days. Let soften slightly before using.

Find it online: https://www.livingonadime.com/hostess-cupcake-recipe-filling/