Butterfluffer Cupcakes Recipe

Name: Butterfluffer Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box 18.25 Oz Box Of White Cake Mix; Additional Required Ingredients Specified On Cake Mix Box (typically Water, Eggs And Oil); 1 package (3.4 Oz Box) Butterscotch Instant Pudding Mix; 1 jar 7 Oz Jar Of Marshmallow Fluff; FOR THE FROSTING:; 2 sticks Unsalted Butter, Room Temperature; 1 teaspoon Vanilla Extract; 4 cups Powdered Sugar; 1/4 cups Heavy Cream; 1/2 cups Butterscotch Chips, Melted; Optional Garnish: Mini Marshmallows Or Sprinkles

Servings: persons

FOR THE CUPCAKES:
1 box 18.25 Oz Box Of White Cake Mix
Additional Required Ingredients Specified On Cake Mix Box (typically Water, Eggs And Oil)
1 package (3.4 Oz Box) Butterscotch Instant Pudding Mix
1 jar 7 Oz Jar Of Marshmallow Fluff
FOR THE FROSTING:
2 sticks Unsalted Butter, Room Temperature
1 teaspoon Vanilla Extract
4 cups Powdered Sugar
1/4 cups Heavy Cream
1/2 cups Butterscotch Chips, Melted
Optional Garnish: Mini Marshmallows Or Sprinkles

1
Preheat oven to 350F. Line two 12-count cupcake pans with paper liners.
2
Prepare the white cake mix batter as directed on the box. Mix in a packet of butterscotch pudding mix. Scoop the batter into the cupcake pans and bake for 18-20 minutes or until the tops are golden brown.
3
Allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and place them on a cooling rack to cool completely.
4
To fill the cupcakes: Fill a piping bag, fitted with a large round decorating tip, with marshmallow fluff. Using a knife, or an apple corer, cut a small hole in the top of each cupcake. Fit the tip of the piping bag into the hole and squeeze the marshmallow fluff inside each cupcake. If you have a little overflow at the top of the cupcake, that's fine, you'll cover it with frosting later.
5
For the frosting: In a stand mixer fitted with the whisk attachment, cream the butter and vanilla until light and fluffy. With the mixer on medium speed, gradually add the powdered sugar. Slowly add the cream to the mixture. Lastly add the melted butterscotch chips. If the icing is too thick for your liking, add a little more cream. If it's too thin, add more powdered sugar.
6
Fill a piping bag, fitted with a large star tip, with the frosting and swirl the frosting on top of each cupcake. Top with a mini marshmallow or sprinkles.

1486

kcal

Calories

115

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box 18.25 Oz Box Of White Cake Mix, Additional Required Ingredients Specified On Cake Mix Box (typically Water, Eggs And Oil), 1 package (3.4 Oz Box) Butterscotch Instant Pudding Mix, and more.

Yes, Butterfluffer Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfluffer Cupcakes

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