Star Surprise Cupcakes

Everyone will be surprised when they bite into these star sugar cookie-filled red velvet cupcakes.

  • Prep Time 1 hr 20 min
  • Total Time 2 hr 10 min
  • Servings 23

Ingredients

Cookies

1
pouch Betty Crocker™ sugar cookie mix
1/3
cup butter, softened
1
tablespoon Gold Medal™ all-purpose flour
1
egg

Cake

1
box Betty Crocker™ SuperMoist™ red velvet cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting

1
jar (7 oz) marshmallow creme
1
cup butter, softened
1
to 2 tablespoons milk
3
cups powdered sugar

  • 1 Heat oven to 375°F. In medium bowl, stir cookie mix, 1/3 cup butter, the flour and egg until soft dough forms. On floured surface, roll dough 1/4 inch thick. Cut with 1- to 1 1/4-inch star cookie cutter, making 92 stars. Place 1 inch apart on ungreased cookie sheets.
  • 2 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 3 Reduce oven temperature to 350°F. Place paper baking cup in each of 23 regular-size muffin cups (make a small cut in each baking cup to mark the front of the cupcake).
  • 4 Make cake batter as directed on box. Spoon batter into 1 baking cup, three-fourths full (this cupcake will be crumbled and used as a garnish). Spoon 1 heaping tablespoonful remaining batter into each of remaining 23 baking cups. Place 3 cookie stars, standing up in center of batter, in each of the 23 baking cups. Carefully spoon 2 heaping tablespoonsful remaining batter on top of cookie stars in each, taking care not to tip them over.
  • 5 Bake at 350°F 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
  • 6 In large bowl, beat marshmallow creme, 1 cup butter and 1 tablespoon of the milk with electric mixer on medium speed until well blended. Beat in powdered sugar on low speed, adding 1 teaspoon milk at a time as needed, until fluffy and spreadable.
  • 7 Pipe or spread frosting over top of each cupcake. Place remaining cookie stars on tops of cupcakes, facing front of cupcake where small cut is. In small bowl, crumble remaining cupcake without star cookies inside; sprinkle on cupcakes.

Expert Tips

Make the sugar cookies ahead of time, and store in an airtight container.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
400
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
Trans Fat
1g
1%
),
Cholesterol
60mg
60%;
Sodium
320mg
320%;
Total Carbohydrate
55g
55%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.