Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 ½ cups mini marshmallows
- Optional: extra marshmallows and sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy in a large bowl.
- Beat in the eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and milk to the wet mixture, mixing until smooth.
- Gently fold in the mini marshmallows into the batter.
- Divide the batter evenly into the cupcake liners, filling about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before decorating.
- Top with vanilla frosting, marshmallows, and sprinkles as desired.
Notes
- For extra gooey cupcakes, sprinkle additional marshmallows on top before baking.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can store these cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- To freeze, place cupcakes in a sealed container for up to 1 month; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
