Inside Out Frosted Cupcakes (Printer-Friendly Version)

Fluffy cupcakes with marshmallow frosting and hidden centers of vibrant, emotion-themed colored fillings.

# Required Ingredients:

→ Cupcakes

01 - 1 box (375 g) yellow cake mix, plus ingredients required on the package (commonly eggs, oil, and water)

→ Frosting

02 - 340 g unsalted butter, softened
03 - 200 g Marshmallow Fluff
04 - 0.5 teaspoon kosher salt
05 - 460 g confectioners' sugar
06 - 1 teaspoon pure vanilla extract
07 - Yellow, blue, green, orange, purple, and red food coloring

→ Decoration

08 - Rainbow confetti sprinkles

# Step-by-Step Instructions:

01 - Preheat oven to 175°C. Line two standard 12-cup cupcake tins with paper liners.
02 - In a large bowl, prepare yellow cake mix according to the package directions using the specified eggs, oil, and water. Evenly divide the batter among the lined cupcake cups.
03 - Bake the cupcakes for 13 to 18 minutes or until a tester inserted in the center comes out clean. Allow cupcakes to cool completely in the tins.
04 - In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, beat softened butter, Marshmallow Fluff, and kosher salt on medium speed until light and fluffy, scraping the bowl as needed, about 1 to 2 minutes. Gradually add confectioners' sugar and mix on low speed until fully combined. Add vanilla extract, then increase the speed to medium-high and beat until the frosting is airy and smooth, about 2 to 3 minutes.
05 - Divide 60 ml (1/4 cup) portions of frosting into six bowls. Tint each with a different food coloring: yellow, blue, green, orange, purple, and red, representing each emotion theme. Transfer each colored frosting to separate resealable plastic bags and set aside. Refrigerate the remaining white frosting.
06 - Using a 2.5 ml (1/2 teaspoon) measuring spoon, scoop out a 1.25 cm deep well from the center of each cooled cupcake. Cut a 1.25 cm wide opening in one corner of each colored frosting bag. Pipe a generous amount of each colored frosting into four cupcakes per color, for a total of 24 filled cupcakes.
07 - Frost the tops of the filled cupcakes with the reserved white marshmallow frosting. Garnish each cupcake with rainbow confetti sprinkles.

# Handy Cooking Tips:

01 - Cupcakes can be prepared a day in advance; cover tightly to retain moisture.
02 - Freeze leftover cupcakes for up to three months. Defrost at room temperature before serving.

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