Ingredients:
for the cupcakes
lemon flavored cake mix
2/3c. melted butter
1 1/3c. whole milk
4 eggs
for the filling
8oz whipped cream topping
instant lemon pudding mix
7oz jar marshmallow creme
for the frosting
3 sticks butter
1/2 c. vegetable shortening
7-8 c. powdered sugar
1/2 c. milk
1 t. vanilla
Directions:
for the cupcakes
Preheat the oven to 350 degrees. Line muffin pans with liners or spray each cavity with non stick cooking spray. In a mixing bowl, combine all ingredients and mix until well combined about 3 minutes. Pour batter into each liner, fill until 3/4 full. Bake for 18-21 minutes or until a tooth pick can be inserted and removed cleanly. Let cool in pans for 5 minutes, then remove cupcakes and cool completely before filling and icing.
for the filling
Once cupcakes are cooled, mix together whipped topping, dry pudding mix, and marshmallow creme place filling into large piping bag fitted with an open tip (I use Wilton #12). Insert tip of bag into the center of the top of each cupcake and squeeze filling into cupcake until you see a small amount come out of the top.
for the frosting
In a large bowl, combine butter and shortening. Mix well, about 3 minutes. Add in powdered sugar slowly, then add milk and vanilla. Frosting should have a smooth consistency. Frost the filled cupcakes as desired. Enjoy!
