Marshmallow Cupcakes

by Editorial Staff


Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Baking
Cuisine European
Servings (Default: 1)


  • 80 g butter
  • 280 g suar
  • 3 teaspoons baking powder
  • 1 pinch (s) salt
  • 240 g flour
  • 240 ml milk
  • 2 egg (s)
  • 0.25 teaspoon ¼ vanilla powder

For the glaze:

  • 225 g butter, soft
  • 200 g cream (marshmallow cream)
  • 225 grams sugar
  • 1 teaspoon vanilla powder
  • food coloring
  • syrup
  • Paper cases
Marshmallow Cupcakes
Marshmallow Cupcakes


  1. Preheat the oven to 180 ° C and line the muffin tin with paper liners. Mix the butter and sugar until creamy and slowly add the flour. Stir in half of the milk (120 ml).
  2. In a second bowl, stir together the eggs, vanilla powder, baking powder, salt and the rest of the milk until frothy. Then stir the flour mixture into the dough until it becomes a smooth mass. Maybe add food coloring or syrup if you want a colorful batter. Now fill the molds with 2/3 batter and bake for about 20 minutes.
  3. For the frosting, beat the butter on a medium heat until creamy. Then add the marshmellow cream. When everything is well mixed, stir in the sugar and vanilla powder. Add a dash of syrup or food coloring.
  4. Continue stirring at the highest level for 3 - 4 minutes until it is a loose mixture. When the muffins have cooled, sprinkle with the frosting and decorate.

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