Marshmallow Cupcakes

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 344, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 55 G., fiber 0 G., cholesterol 34 mg, sodium 160 mg, sugar 40 G.

This classic vanilla cupcake recipe is a must-have for every home cook! They're perfectly soft and airy, and pair well with almost any frosting or icing. Try decorating them with, for example, marshmallow frosting and colorful sprinkles. These cupcakes are a joy to behold and perfect for any occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups cake flour
1 teaspoon baking powder
0.5 tsp coarse salt
0.5 cups of milk at room temperature
1 tsp vanilla extract
110 g unsalted butter at room temperature
3/4 cup sugar
The whites of 2 large eggs at room temperature

Marshmallow icing

5 tablespoons unsalted butter at room temperature
2.5 cups powdered sugar
1/4 cup creamy marshmallows
2 tbsp. milk
1 tsp vanilla extract
A pinch of fine salt
Multicolored sprinkles

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, marshmallow cream, powdered sugar, eggs, milk, vanilla extract

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a standard 12-cup muffin tin with paper liners.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag with a measuring cup will compact the flour, resulting in dry baked goods.
Basic cupcakes

Sift flour, baking powder, and salt into a medium bowl. Combine milk and vanilla in a small bowl. Set aside.

In a large bowl, beat the butter with a mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low. Add about a third of the flour mixture and mix until fully incorporated. Add half of the milk mixture and mix. Repeat, adding flour, then milk, and then the remaining flour, stopping to scrape down the sides of the bowl as needed. Increase the mixer speed to medium and lightly beat the dough until smooth; set aside. Wash the medium bowl and beaters.
Place the egg whites in a clean bowl. Beat with a mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form, about 10 minutes. Fold one-third of the egg whites into the batter to lighten it, then fold in the remaining egg whites. Divide the batter evenly among the wells of the prepared muffin tin. Clean the large bowl and beaters.
Bake, rotating the pan halfway through, until a tester inserted into the center of the cupcake comes out clean, about 20 minutes. Transfer the cupcakes to a wire rack and let cool for 10 minutes, then remove from the pan and let cool completely on the rack.
Glaze:

In a clean large bowl, beat the butter and powdered sugar with a mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl occasionally, 5–7 minutes. Add the marshmallow fluff, milk, vanilla, and salt and beat on low speed until smooth. Increase the mixer speed to high and beat until fluffy, 1–2 minutes. Pipe the frosting onto the cupcakes and decorate with colorful sprinkles.