Butterfluffer Cupcakes

Preheat oven to 350F. Line two 12-count cupcake pans with paper liners.

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.

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.

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.

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.

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.