Funfetti Hostess Cupcakes

Did you ever eat Hostess cupcakes when you were younger? While they never popped up in my lunchbox, I appreciate the idea of them. Rich, fluffy chocolate cupcakes filled with marshmallow and topped off with a cute little squiggle? Adorable! Sign me up!

Perhaps out of childhood Hostess repression, I decided to whip up a homemade batch for my channel one Valentine’s Day, and immediately fell in love. They were delicious! And who doesn’t love a cupcake with even more dessert inside?

Then an idea struck me – why not funfetti Hostess cupcakes? And so, this recipe was born 🙂

I took my favorite vanilla cupcake recipe and filled it with a pretty pink marshmallow fluff. Then I dipped these fluffy cakes in white chocolate, topped them off with that signature squiggle, and voila! An adorable cupcake that’s colorful, fun, and deliciously nostalgic.

Enjoy! ?

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Print Recipe

Funfetti Hostess Cupcakes

Servings

cupcakes

Ingredients

• 1/2 cup butter room temperature
• 1 cup sugar
• 2 eggs room temperature
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup rainbow sprinkles
• 1 7 oz. jar marshmallow fluff
• Pink food color
• 1 cup white chocolate chips or Candiquik (available at grocery stores)

Servings cupcakes Ingredients 1/2 cup butter room temperature 1 cup sugar 2 eggs room temperature 1 tsp vanilla extract 1 1/2 cups flour 1 3/4 tsp baking powder 1/2 tsp salt 1/2 cup milk 1/4 cup rainbow sprinkles 1 7 oz. jar marshmallow fluff Pink food color 1 cup white chocolate chips or Candiquik (available at grocery stores)

Instructions

1. Preheat oven to 350F.
2. Cream together butter and sugar. Mix in eggs one at a time, then add in vanilla extract and stir to combine.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with remaining half of dry ingredients. Fold in sprinkles.
4. Divide batter evenly between 15 cupcake liners. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
5. Microwave marshmallow fluff for 20 seconds or until it thins (this will make it easier to color). Stir pink food dye into marshmallow fluff, then transfer it to a piping/Ziploc bag. Core cupcakes using a knife or apple corer. Reserve tops. Pipe marshmallow fluff into cupcakes, then place top back on cupcakes. You may have to trim tops of cupcakes to get them even.
6. Melt chocolate chips in the microwave at 20 second intervals until smooth. Dip cupcakes in white chocolate, then let set. Use remaining pink marshmallow fluff (or pink frosting) to pipe squiggle on top.

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