Marshmallow Cupcakes

I still remember the first time I made these Marshmallow Cupcakes. It was a rainy afternoon, and I was looking for something sweet, soft, and comforting to bake. I had a bag of mini marshmallows tucked away in the pantry and a craving for cupcakes – the result was pure magic. From that moment on, these little treats became a family favorite. They’re sweet, fluffy, and have that irresistible gooey marshmallow center that makes them stand out from regular cupcakes. I’ve since made them for birthday parties, baby showers, and just because – and every time, they’ve been a hit.

What I love most about this recipe is that it’s simple yet indulgent. Whether you’re new to baking or already comfortable in the kitchen, you’ll find this recipe approachable and rewarding. The batter comes together quickly, the baking time is short, and the final result is nothing short of bakery-worthy. The marshmallows melt slightly into the cupcake, giving you a soft, sticky bite that feels both nostalgic and unique.

Why You Will Love This Recipe
These cupcakes are truly special. They’re the perfect combination of soft vanilla cake and gooey marshmallow, with just the right balance of sweetness. Every bite is rich, soft, and filled with comfort. Whether you’re baking for kids or adults, everyone will find something to love about them.

Versatile
This recipe is easily customizable. Want to add chocolate chips? Go for it. Want to swirl in some peanut butter or raspberry jam before baking? That works, too. You can even top them with chocolate ganache or marshmallow frosting for a bakery-style finish. There’s plenty of room for creativity here, making them a great base for other fun variations.

Affordable
All the ingredients in this recipe are pantry staples, and even the marshmallows are easy to find at any grocery store. You won’t need any fancy tools or expensive equipment, which makes this a budget-friendly treat. Plus, one batch makes enough for a small gathering or a week’s worth of desserts.

Ingredients for the Recipe
Here’s what you’ll need to make these marshmallow cupcakes:

• 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

How to Prepare Marshmallow Cupcakes

Making these marshmallow cupcakes is a straightforward process, and I’ll guide you through every step to ensure you get the perfect result. From mixing the batter to baking them just right, you’ll see how quickly and easily these come together. Whether you’re baking for a party or simply for your family, this recipe is a reliable go-to.

Step-by-Step Instructions for Preparation

Step 1: Preheat and Prepare
Begin by preheating your oven to 175°C (350°F). Line a 12-cup muffin pan with paper cupcake liners. Set it aside while you prepare the batter.

Step 2: Mix the Dry Ingredients
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Stir lightly to combine the dry ingredients. Set this bowl aside.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This will take about 2 to 3 minutes on medium speed. Don’t rush this step – creaming adds air to the batter and ensures soft, tender cupcakes.

Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated evenly. Add the vanilla extract and mix for another 30 seconds until blended.

Step 5: Alternate Adding Milk and Dry Ingredients
Add the flour mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined after each addition – do not overmix. Overmixing can make the cupcakes dense rather than fluffy.

Step 6: Fold in Marshmallows
Gently fold in the mini marshmallows using a spatula. Distribute them evenly throughout the batter. The marshmallows will melt slightly during baking, creating that signature gooey texture.

Step 7: Fill the Cupcake Liners
Scoop the batter into the prepared cupcake liners, filling each about ⅔ full. This ensures they rise evenly without overflowing.

Step 8: Bake the Cupcakes
Place the pan in the center of the oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean (avoid poking through a marshmallow spot). Keep an eye on them during the last few minutes – you want them golden, not browned.

Step 9: Cool and Serve
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Serve as they are, or frost them if you’d like.

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Quick and Easy

The entire process – from prep to cooling – takes less than an hour, making this recipe perfect for busy days. You can even prepare the batter ahead of time and refrigerate it for a few hours before baking.

Customizable

You can get creative with these cupcakes. Swap the vanilla extract for almond or citrus. Fold in a handful of mini chocolate chips, crushed graham crackers, or even bits of caramel. For a s’mores version, add a chocolate square and a graham cracker piece on top before baking.

Popular with Many People

These cupcakes have universal appeal. Kids love the sweet marshmallow centers, and adults enjoy the nostalgic, homemade flavor. They’re ideal for picnics, school treats, and weekend baking. Every time I bring them to a gathering, I get asked for the recipe.

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FAQs

Can I use large marshmallows instead of mini marshmallows?
Yes, you can, but make sure to cut them into smaller pieces. Mini marshmallows melt more evenly and distribute better throughout the batter. If using large ones, chop them into quarters for best results.

Can I make these cupcakes ahead of time?
Definitely. You can bake them a day in advance and store them in an airtight container at room temperature. If you’re adding frosting, it’s best to do that just before serving to keep the texture fresh.

What type of milk should I use?
Whole milk gives the cupcakes a rich, moist texture, but you can substitute it with low-fat milk or even a dairy-free option like almond or oat milk. Just note that the texture might be slightly different.

Will the marshmallows melt completely?
During baking, the marshmallows melt partially into the batter. Some will dissolve into the cake, creating soft, gooey pockets, while others might leave a slightly caramelized texture. This variation is part of the charm.

Can I freeze these cupcakes?
Yes, they freeze very well. Allow them to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature when ready to enjoy.

Can I add frosting to these cupcakes?
Absolutely. While they’re delicious on their own, you can top them with marshmallow frosting, chocolate ganache, or even a light vanilla buttercream for extra flair.

Can I turn this recipe into a cake instead of cupcakes?
Yes, you can pour the batter into a greased 8-inch round or square cake pan. You’ll need to adjust the baking time to around 25–30 minutes. Be sure to check for doneness using a toothpick.