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Marshmallow Cream Filled Vanilla Cupcakes

Marshmallow Fluff Filled Vanilla Cupcakes with Rainbow Swirl Marshmallow Frosting
Servings 24 cupcakes

Ingredients
  

  • 1 15.25- ounce white cake mix
  • 1 ¼ cups water
  • 1/3 cup vegetable oil
  • 4 egg whites
  • Cupcake Injector Get them at Walmart or on Amazon
  • Marshmallow Fluff Ingredients
  • 1/2 cup salted butter softened
  • 2 cups powdered sugar
  • ¼ cup half and half
  • 1-2 teaspoons Lorann marshmallow flavoring
  • Marshmallow Frosting Ingredients
  • 3 sticks salted butter softened
  • 2 teaspoons vanilla extract
  • 6 cups powdered sugar
  • ¼ cup half and half
  • 1 cup marshmallow creme
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • 6 small piping bags
  • 1 large piping bag, 1 large star frosting tip. Saran wrap.

Instructions
 

  • Preheat oven to 350 degrees. Spray or line a standard muffin tin.
  • Add cake mix to a large mixing bowl. Using a hand or stand mixer, mix in your water, oil, and egg whites on medium until well incorporated.
  • Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before adding the marshmallow fluff filling.
  • Directions for Marshmallow Fluff Filling:
  • In a medium mixing bowl, using a hand or stand mixer, cream the butter, and beat until light and fluffy. Mix in the powdered sugar, half and half and marshmallow flavoring until well incorporated.
  • Using the bottom of a spoon or other utensil, poke a hole in the middle of each cupcake, about ¾ down. Add the marshmallow fluff filling to the cupcake injector. Carefully inject the filling into the middle of each cupcake.
  • Directions for Frosting:
  • In a large mixing bowl, using a hand or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract. Mix in the marshmallow cream until smooth and creamy
  • Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.
  • Evenly divide the frosting into 6 containers. Add in one of each color of the food coloring, 1-2 drops at a time to each container (red to one, orange to the next, etc.). Mix until desired color is achieved.
  • Add each color to its own small piping bag until you have 6 bags of frosting in a rainbow of colors. Tear off a sheet of plastic wrap about 18-22” long. Pipe a 1-2” wide strip of frosting up the plastic wrap. They should be about 12-15” long. Repeat until you have a strip for each color.
  • Now you are carefully going to roll the frosting, moving from side to side, starting with the red, so you have a log of rainbow frosting. Make sure it is nice and firm but don’t squeeze it, so they are mushed together! Twist the ends together.
  • Snip one twisted end off and insert into your large, prepared piping bag. You may want to squeeze a bit onto some plastic wrap until you see the rainbow colors come out before frosting the cupcakes. Frost your cupcakes and enjoy!