Toasted Marshmallow Cupcakes: Recipe, Tips & Variations

Toasted Marshmallow Cupcakes RecipeToasted marshmallow cupcakes are a delightful treat that combines the soft, sweet taste of marshmallows with the rich, moist texture of a classic cupcake. Whether you’re a fan of campfire s’mores or simply love marshmallows, this recipe will bring the joy of toasted marshmallows to your dessert table. In this article, we’ll explore how to make toasted marshmallow cupcakes, discuss their origins, and provide some tips for perfecting them.

The Origins of Marshmallows and Cupcakes

Marshmallows have a rich history dating back to ancient Egypt, where they were made from the sap of the mallow plant. Over time, marshmallows evolved into the fluffy, sweet confections we enjoy today. Cupcakes, on the other hand, originated in the United States in the 19th century and quickly became a beloved dessert due to their convenience and deliciousness. Combining these two treats results in the delectable toasted marshmallow cupcakes, which are perfect for any occasion.

Ingredients

To create these scrumptious cupcakes, you’ll need the following ingredients:

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk

Marshmallow Frosting

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 7-ounce jar of marshmallow fluff

Topping

  • 1 cup mini marshmallows

Instructions

Preparing the Cupcakes

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients, mixing until just combined.
  6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Making the Marshmallow Frosting

  1. Beat Butter: In a large bowl, beat the softened butter until creamy.
  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Add Vanilla and Marshmallow Fluff: Stir in the vanilla extract and marshmallow fluff, beating until the frosting is smooth and fluffy.

Assembling the Cupcakes

  1. Frost the Cupcakes: Use a piping bag or a spatula to frost each cooled cupcake with the marshmallow frosting.
  2. Add Mini Marshmallows: Place a small pile of mini marshmallows on top of each cupcake.
  3. Toast the Marshmallows: Use a kitchen torch to lightly toast the mini marshmallows on top of each cupcake until they are golden brown. If you don’t have a torch, you can place the cupcakes under a broiler for a few seconds, watching closely to prevent burning.

Tips and Variations

Tips for Success

  • Room Temperature Ingredients: Ensure that all your ingredients are at room temperature before starting. This helps in achieving a smooth batter and frosting.
  • Even Baking: Rotate the cupcake pan halfway through baking to ensure even cooking.

Variations

  • Chocolate Marshmallow Cupcakes: Add ¼ cup of cocoa powder to the dry ingredients for a chocolatey twist.
  • Stuffed Marshmallow Cupcakes: Insert a mini marshmallow into the center of each cupcake before baking for an extra gooey surprise.
  • Marshmallow Cupcake Flowers: Create a floral design by arranging the mini marshmallows in the shape of petals on top of the frosting.

Nutritional Information

Here’s a basic nutritional breakdown per serving (1 cupcake):

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 70mg
  • Sodium: 150mg
  • Total Carbohydrates: 46g
  • Dietary Fiber: 1g
  • Sugars: 36g
  • Protein: 3g

Conclusion

Toasted marshmallow cupcakes are a fun and delicious treat that combines the nostalgic flavor of toasted marshmallows with the classic cupcake. Whether you’re making these for a party or simply as a sweet treat for yourself, these cupcakes are sure to impress. Try this recipe today and share your thoughts and photos in the comments below. Don’t forget to explore other delightful recipes on easycrispyrecipes.com and subscribe to our newsletter for more delicious ideas.

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