Name: Marshmallow cupcakes recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Makes: 12
Cuisine: Baking, British
Ingredients: 120g plain flour; 140g caster sugar; 1½ tsp baking powder; Pinch of salt; 45g unsalted butter, at room temperature; 120ml whole milk; 1 egg; ¼ tsp vanilla extract; 12 regular pink marshmallows; 200g mini marshmallows

By Jessica Ransom

last updated 15 August 2023

in Recipes

These indulgent marshmallow cupcakes by The Hummingbird Bakery take just 30 minutes to bake and they are under 330 calories per cake.

This isn't just any cupcake recipe, this is a Hummingbird Bakery marshmallow cupcake recipe. Each cake has a gooey marshmallow centre and is topped with a vanilla frosting which is studded with mini marshmallows.

Ingredients

120g plain flour
140g caster sugar
1½ tsp baking powder
Pinch of salt
45g unsalted butter, at room temperature
120ml whole milk
1 egg
¼ tsp vanilla extract
12 regular pink marshmallows
200g mini marshmallows

For the frosting:

200g vanilla icing or buttercream
Edible glitter, to decorate (optional)

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Method

Heat the oven to 170C (150C fan, Gas 3) and line a 12-hole cupcake tray with paper cases.
Put the flour, sugar, baking powder, salt and butter in the bowl of a freestanding electric mixer. Using the paddle attachment, beat the ingredients on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth.
Spoon the mixture into the paper cases until two-thirds full and bake in the oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
Leave the cupcakes to cool slightly in the tray before transferring the cakes onto a wire rack to cool completely.
Put the regular marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
Spoon the frosting on top of the cupcakes and decorate with edible glitter, if using.

Top tips for making marshmallow cupcakes

This marshmallow cupcake recipe includes a hidden marshmallow centre but if you don’t want to cut a hole in the cakes you can skip this step. For more tips that will help when making this recipe, continue reading below.

How do you melt marshmallows on top of cupcakes?

If you would prefer a full marshmallow topping instead of a buttercream mixture you can melt a large marshmallow directly on top of your cupcake. The easiest way to do this is to use a blow torch.

As soon as the cupcakes are out of the oven, place a marshmallow vertically on top of each cupcake. Then use a blow torch to gently heat the marshmallow and melt it slightly.

Use the back of a spoon to gently collapse the marshmallow so it covers the surface of the cupcake. Leave to cool on a wire rack before eating.

Can you melt marshmallows in the microwave?

Yes, if you would prefer to melt the marshmallows in the microwave simply put them into a microwave safe bowl. Cook in short bursts on a low power and stir occasionally. You will need to keep a close eye on the mixture to ensure that it doesn’t burn.

Do marshmallows harden after melted?

Yes, marshmallows that are made with gelatin will harden even after they are heated and melted. However if you melt the marshmallows over too high a heat the gelatin may get too hot and will not have its full strength.

If you’d like to try another Hummingbird Bakery classic, try this vanilla cupcake recipe which is topped with an indulgent frosting. Alternatively our mini cupcakes are almost too cute to eat and this chocolate cupcakes recipe is easy to make with kids.

This recipe is from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers. Photography by Peter Cassidy, Published by Ryland Peters & Small, Text © Tarek Malouf and The Hummingbird Bakers, Photography copyright Ryland

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.