Marshmallow Cupcakes

  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: Snacks


Delicious cupcakes filled with marshmallow fluff and topped with vanilla frosting and mini marshmallows. Recipe adapted from the Hummingbird Bakery.


  • 120g plain flour
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 120ml whole milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1/2 jar marshmallow fluff
  • 250g icing sugar
  • 80g unsalted butter, room temperature
  • 2 tbsp whole mlk
  • 2 drops vanilla extract
  • 150g mini marshmallows
  • edible glitter or sprinkles to decorate


  1. Preheat the oven to 170c.
  2. Put the flour, sugar, baking powder, salt and butter into a bowl and mix with an electric whisk. Beat on a slow speed until you get a sandy consistency. Gradually pour in half the milk and beat until it is just incorporated.
  3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for just a few seconds. Pour it into the flour mixture and continue beating until combined and smooth. Be careful not to overmix it though.
  4. Spoon the mixture into paper cases two-thirds full and bake in the oven for 20-25 minutes. Leave the cupcakes to cool slightly and then turn out onto a wire rack to finish cooling.
  5. Once cooked, make a small hole in the centre of each cupcake and fill with a dollop of marshmallow fluff.
  6. Make the frosting by beating the icing sugar and butter on a medium speed until the mixture is well combined. Turn the mixer down to a slow speed. Add the milk and vanilla extract a little at a time until they are well incorporated into the butter mixture. Then turn the mixer up to a high speed and beat until the frosting is light and fluffy, at least 5 minutes.
  7. Pipe or spoon the frosting onto the cupcakes and top with the mini marshmallows. Decorate with edible glitter or sprinkles.