Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 2 to 3 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and mix again until combined.
- Add the dry ingredients in three portions, alternating with the milk. Begin and end with the dry mixture. Mix gently after each addition until just combined.
- Gently fold in the mini marshmallows with a rubber spatula, distributing them evenly.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center (not through a marshmallow) comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve plain or top with your favorite frosting if desired.
Notes
If using large marshmallows, chop them into smaller pieces before folding into the batter.
Avoid overmixing to keep the cupcakes light and fluffy.
These cupcakes are delicious plain, but you can also add a topping like marshmallow cream or chocolate glaze.
Use parchment or silicone liners to avoid any sticking, as melted marshmallows may caramelize slightly.
These cupcakes are best enjoyed the same day but can be stored in an airtight container for up to 2 days at room temperature.
- Prep Time: 15
- Cook Time: 18