24 cupcakes | Prep Time: 30 Minutes | Start to Finish: 1 Hour 10 Minutes
1 Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2 Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
3 In small bowl, mix ¾ cup fluffy white frosting and ¾ cup marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag; seal bag. Cut small tip off one bottom corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
4 In small bowl, mix topping ingredients. Spread over cupcakes. Store loosely covered.
1 Cupcake: Calories 260; Total Fat 11g (Saturated Fat 3g, Trans Fat 1.5g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 37g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2½
Sweet Secret You can use other flavors of cake mix, too. Try strawberry, rainbow chip or lemon.
Simple Sparkle For a more festive look, add colorful sprinkles to the marshmallow creme filling.