1Use room temp u/s butter and a 12-14 oz jar/tub of ready-made marshmallow cream. Blend together using lightly sprayed beater or large spoon, spatula. Turn together until mixed evenly.
Your filling is finished! Save some for whatever you're filling!
Use a pastry bag or snip off tip of a heavy plastic zip-type bag to easily fill cupcakes w/little mess.
2Now, if you're filling cupcakes or muffins, use a small melon baller to carefully scoop out top section and save it to plug and seal filling inside.
Hollow out a center area. Place tip of bag in hole and fill. Replace top plug and frost as usual w/your preferred frosting.