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Star Surprise Cupcakes
Star Surprise Cupcakes
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Prep Time:
1 hour 20 minutes
Total Time:
2 hours 10 minutes
Impress with surprise star sugar cookie-filled red velvet cupcakes.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup butter, softened
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 egg
  • 1 box Betty Crocker™ Delights Super Moist™ Red Velvet Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 1 to 2 tablespoons milk
  • 3 cups powdered sugar
Instructions:
  • Preheat the oven to 375°F. Combine cookie mix, 1/3 cup butter, flour, and egg in a medium bowl until a soft dough forms. Roll out the dough to 1/4 inch thickness on a floured surface and cut out 92 stars using a 1- to 1 1/4-inch cookie cutter. Arrange the stars 1 inch apart on ungreased cookie sheets.
  • Bake for 7 to 9 minutes until edges are lightly golden brown. Allow to cool for 1 minute, then transfer from cookie sheets to cooling racks. Let cool completely for about 15 minutes.
  • Preheat oven to 350°F and line 23 regular-size muffin cups with paper baking cups, making small cuts in each to mark the front of the cupcake.
  • Prepare cake batter according to the instructions on the box. Fill 1 baking cup three-fourths full with batter to use as a garnish. Fill the remaining 23 baking cups with 1 heaping tablespoon of batter each. Place 3 cookie stars standing up in the center of the batter in each of the 23 cups. Spoon 2 heaping tablespoons of batter on top of the cookie stars in each cup, being careful not to tip them over.
  • Bake at 350°F for 22 to 27 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely for about 25 minutes.
  • Combine marshmallow creme, 1 cup of butter, and 1 tablespoon of milk in a large bowl. Use an electric mixer on medium speed to blend together until smooth. Gradually add powdered sugar on low speed, incorporating 1 teaspoon of milk at a time as necessary, until the mixture is fluffy and easily spreadable.
  • Cover each cupcake with a generous amount of frosting before gently placing the cookie stars on top, making sure they are facing the front where the small cut is. Then, crumble the remaining cupcake without stars inside a small bowl and generously sprinkle the crumbs over the cupcakes.

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