Irresistible Marshmallow Fluff Cupcakes You'll Love
These Marshmallow Fluff Cupcakes are a dream come true for marshmallow lovers! Featuring light and fluffy vanilla cupcakes filled with gooey marshmallow fluff and topped with a silky marshmallow buttercream, they’re the perfect sweet treat for any occasion.
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Piping bag with a round tip
- Cooling rack
Ingredients
For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ baking powder
- ¼ salt
- ½ cup unsalted butter, softened (115g)
- ¾ cup granulated sugar (150g)
- 2 large eggs
- 1 vanilla extract
- ½ cup whole milk (120ml)
For the Filling:
- 1 cup marshmallow fluff (240g)
For the Marshmallow Buttercream:
- ½ cup unsalted butter, softened (115g)
- 1 cup marshmallow fluff (240g)
- 2 cups powdered sugar (240g)
- 1 vanilla extract
- 1-2 heavy cream (as needed for consistency) (as needed for consistency)
Instructions
Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
Fill the Cupcakes:
- Once the cupcakes have cooled, use a small knife or a cupcake corer to remove a small center portion from each cupcake.
- Fill each hole with about a teaspoon of marshmallow fluff.
Make the Marshmallow Buttercream:
- In a mixing bowl, beat the butter until smooth. Add marshmallow fluff and mix until combined.
- Gradually add powdered sugar, mixing on low speed. Add vanilla extract and heavy cream as needed until you achieve a fluffy, spreadable consistency.
Frost the Cupcakes:
- Transfer the buttercream to a piping bag fitted with a round tip and pipe swirls onto each cupcake.
- Optionally, toast the frosting lightly with a kitchen torch for a golden marshmallow effect.
Notes
- For an extra marshmallow flavor, mix a small amount of melted marshmallows into the frosting.
- If you don’t have marshmallow fluff, melt mini marshmallows in a microwave with a little butter to create a similar texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- These cupcakes pair wonderfully with hot cocoa or a glass of milk!