Introducing the Ultimate Vanilla Cupcake with Toasted Marshmallow Frosting

Vanilla cupcakes are an irresistible sweet treat, perfect for any holiday or birthday celebration. With a fluffy cake made from real vanilla beans, topped with a delicious toasted marshmallow frosting, this dessert is sure to delight any guest.

If you've ever indulged in toasted marshmallows, you’ll agree that the combination of caramel sweetness and creamy richness creates a delightful culinary experience. I not only enjoy eating toasted marshmallows but also love making them myself whenever I have some spare time.

Ingredients You'll Need

To make these vanilla cupcakes even more enticing, gather the following ingredients:

1 cup melted coconut oil

1/2 cup sour cream or Greek yogurt

3 large eggs at room temperature

3/4 cup brown sugar

3/4 cup granulated sugar

2 teaspoons vanilla beans

1 cup warm milk

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

For the toasted marshmallow frosting, you will need:

3 sticks of unsalted butter at room temperature

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

2 teaspoons vanilla beans

1/4-1/2 cup heavy cream

2 cups marshmallows

Step-by-Step Instructions

Step 1: Prepare the Cake

First, preheat your oven to 175°C (350°F) and line your cupcake trays with liners. This ensures everything is ready when your batter is mixed.

Step 2: Make the Batter

In a large bowl, whisk together the melted coconut oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla beans. The vanilla will add wonderful flavor right from the start. Gradually mix in the flour, baking powder, baking soda, and salt, stirring gently before slowly adding the warm milk. Mix until the batter is smooth, being careful not to overmix to keep the cupcakes light and fluffy.

Step 3: Bake the Cupcakes

Evenly distribute the batter into the cupcake liners and bake for about 22-30 minutes, or until the tops are set and a toothpick comes out clean. Allow the cupcakes to cool completely before decorating.

Step 4: Make the Frosting

While the cupcakes cool, prepare the frosting. Beat the butter, powdered sugar, cocoa powder, and vanilla until smooth and creamy. Add the heavy cream and whip until the frosting is light and fluffy; if it seems too thick, add a bit more cream.

Step 5: Toast the Marshmallows

Spread the marshmallows on a baking sheet and toast them in the oven for about 1-2 minutes until they turn a light golden brown. Keep a close eye on them, as they can burn quickly. Let them cool slightly, then fold half of the toasted marshmallows into the frosting, creating sweet little pockets of flavor.

Step 6: Decorate the Cupcakes

Once the cupcakes are completely cool, pipe a generous layer of frosting on top of each one. Finish with the remaining toasted marshmallows on top. If you're making these for an Easter celebration, consider adding a chocolate egg or bunny on each cupcake for a fun and festive touch.

Tips for Making Cupcakes

If possible, use vanilla beans instead of vanilla extract. This will significantly enhance the flavor of your cupcakes. Also, be careful not to overmix the batter to maintain their light and airy texture. When toasting the marshmallows, don’t stray too far from the oven, as they cook very quickly.

If you try making these cupcakes, I’d love to hear from you! A tag on Instagram or Facebook would make my day!

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Introducing the Ultimate Vanilla Cupcake with Toasted Marshmallow Frosting