Easy creamfilled Cupcakes

(Paula Deen - makes 2 doz.)

1 package golden butter cake mix

Cream Filling

Marshmallow Creme frosting

Prepare cake mix following cupcake directions. Let cupcakes cool completely.

Spoon Cream filling into a squeeze bottle with a long narrow tip or a pastry bag with a small tip. Insert tip into top of cupcake, and squeeze about 1 Tblsp. filling into center of cupcake. Repeat procedure with remaining filling and cupcakes.

Spread Marshmallow Creme Frosting over top of cupcakes. Store in refrigerator.

Cream Filling

1 (8-ounce) container cool-whip

1 (3-ounce) package cream cheese, softened

1/2 c. powdered sugar

In a medium bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in powdered sugar. Cover and chill. Let come to room temperature before filling cupcakes.

Marshmallow Creme Frosting

1/2 c. butter, softened

1 (7-ounce) jar marshmallow creme

2 3/4 c. powdered sugar

1 tsp. vanilla

2 Tblsp. milk

In a medium bowl, combine butter and marshmallow creme. Beat at medium speed with an electric mixer until smooth. Gradually beat in powdered sugar. Beat in vanilla and milk until spreadable consistency is reached.