Fluffy Marshmallow Cupcakes
These fluffy marshmallow cupcakes are the perfect combination of a classic vanilla base with a sweet, airy marshmallow frosting.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 2 tsp baking powder
- 1/2 cup whole milk
- 1 tsp vanilla extract
Marshmallow Frosting
- 1/2 cup unsalted butter softened
- 2 cups confectioners' sugar
- 7 oz marshmallow fluff
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- In another mixing bowl, beat the butter until creamy. Gradually add confectioners' sugar and mix until fully incorporated. Add marshmallow fluff and vanilla extract, then beat until smooth and fluffy.
- Once the cupcakes are completely cool, use a piping bag to frost each cupcake with the marshmallow frosting. Decorate with sprinkles or mini marshmallows if desired.
Serving
- Serve the cupcakes immediately or store them in an airtight container for later. Enjoy the delightful combination of fluffy cake and sweet frosting.
Storage
- Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting for the best results. Avoid overmixing the batter to keep cupcakes light and airy.
Ingredient Substitutions: You can use almond milk instead of whole milk for a dairy-free option. Swap out vanilla extract for almond extract for a different flavor.
How to Serve: Serve these cupcakes as a standalone dessert or as part of a dessert bar with other treats.
Storage & Freshness: For best freshness, store cupcakes in an airtight container at room temperature. Avoid refrigerating to maintain texture.
Make-Ahead Tips: You can bake the cupcakes a day ahead and frost them right before serving for optimal freshness.
Ingredient Substitutions: You can use almond milk instead of whole milk for a dairy-free option. Swap out vanilla extract for almond extract for a different flavor.
How to Serve: Serve these cupcakes as a standalone dessert or as part of a dessert bar with other treats.
Storage & Freshness: For best freshness, store cupcakes in an airtight container at room temperature. Avoid refrigerating to maintain texture.
Make-Ahead Tips: You can bake the cupcakes a day ahead and frost them right before serving for optimal freshness.