Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup mini marshmallows
- Additional marshmallows for topping
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add dry ingredients, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in mini marshmallows until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack, then top with extra marshmallows or melted marshmallows for decoration.
Notes
- Use mini marshmallows for even distribution within the cupcakes.
- For a richer flavor, add chocolate chips or sprinkle cinnamon on top before baking.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days.
- To freeze, wrap tightly in plastic wrap and store in a freezer-safe container for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg