Go Back

Marshmallow Cupcakes!

This recipe will make about 12 cupcakes.
Course: Cupcakes
Servings: 12
Author: Hip Foodie Mom


For the cupcakes:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • a pinch of salt
  • 3 tablespoons unsalted butter at room temperature
  • ½ cup whole milk
  • 1 egg
  • 1/4 teaspoon pure vanilla extract

For the vanilla frosting and inside the cupcake:

  • 2 cups confectioners’ sugar sifted
  • 5 tablespoons unsalted butter at room temperature
  • 2 tablespoons whole milk
  • a couple of drops of pure vanilla extract
  • about 6-7 oz mini marshmallows
  • marshmallow fluff or creme for the inside
  • pink sugar crystals

Special equipment:

  • pastry bag with tip


For the cupcakes:

  • Preheat the oven to 325 degrees F and prepare a muffin/cupcake tin with cupcake liners.
  • Mix the flour, sugar, baking powder, salt and butter in an electric stand mixer fitted with the paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
  • In a separate bowl, whisk the egg, vanilla extract and remaining milk together for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  • Spoon the cake batter into your cupcake liners until about two-thirds full and bake for about 20-25 minutes, or until light golden and the cake bounces back when touched. (A skewer inserted in the center should come out clean.) Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
  • Once cooled completely, cut out the center of each cupcake (I used a strong, thick plastic straw). Fill your pastry bag with the marshmallow fluff and fill in the middle of each cupcake.

For the frosting:

  • Beat the confectioners’ sugar and butter in an electric mixer fitted with the paddle attachment on medium-slow speed until the mixture comes together and is well combined. Next, add the milk and vanilla extract and once all the milk has been incorporated, turn the mixer up to high speed. Beat until the frosting is light and fluffy, for at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
  • Stir in the mini marshmallows into the frosting by hand until evenly dispersed. Spread over each cupcake and top with the pink sugar crystals.