Marshmallow-Filled Cupcakes

Introduction

Marshmallow-filled cupcakes are a delightful twist on the classic cupcake, combining the rich texture of cake with the gooey, melt-in-your-mouth sweetness of marshmallows. These treats are perfect for any occasion—birthday parties, holiday gatherings, or just a sweet indulgence after a long day. Whether you’re a seasoned baker or just starting out, this recipe will guide you through creating soft, fluffy cupcakes with a surprise center that everyone will love.

The History

Cupcakes have been around since the early 19th century when recipes began appearing in American cookbooks. The concept of stuffing them with fillings like marshmallow is a more modern innovation, popularized by the rise of gourmet desserts and food trends that emphasize visual appeal and flavor contrast. Marshmallows themselves date back to ancient Egypt, where they were made from the root sap of the marsh mallow plant. Today’s version uses gelatin, sugar, and corn syrup, making them easy to incorporate into baked goods as melty centers or creamy frostings.

Ingredients Breakdown

Each ingredient plays a vital role in achieving the perfect balance of taste and texture:

Flour: Provides structure to the cupcakes.
Sugar: Adds sweetness and helps create a tender crumb.
Baking powder: Leavens the batter for a light and airy rise.
Butter: Contributes richness and enhances flavor.
Eggs: Bind the ingredients and add moisture.
Milk: Keeps the cupcakes moist and tender.
Vanilla extract: Enhances flavor with its aromatic quality.
Marshmallows: Melt inside to create a warm, gooey center.
Frosting (optional): A finishing touch for extra sweetness and presentation.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 1½ cups all-purpose flour, 1¼ tsp baking powder, and ¼ tsp salt.
In another bowl, cream ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy.
Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
Gradually mix in the dry ingredients alternately with ½ cup whole milk, beginning and ending with dry ingredients.
Scoop about 2 tablespoons of batter into each liner.
Press 1–2 small marshmallows into the center of each cupcake, then top with remaining batter.
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool completely before frosting if desired.

Tips

To prevent the marshmallows from burning or becoming too hard, cover the cupcakes loosely with foil during the last 5 minutes of baking.
Use mini marshmallows for even melting and easier filling placement.
For a richer flavor, substitute buttermilk for regular milk.
If using store-bought frosting, choose one with a lighter consistency for better marshmallow integration.
Let the cupcakes cool fully before adding frosting to avoid melting the marshmallow center.

Variations and Customizations

These cupcakes can be personalized in countless ways:

Chocolate lovers: Add ½ cup cocoa powder to the dry ingredients for a chocolate base.
Nutty twist: Fold chopped toasted walnuts or pecans into the batter.
Fruit fusion: Top with fresh berries or add a spoonful of jam over the marshmallows before covering with batter.
Spiced version: Add cinnamon or pumpkin spice for a seasonal flair.
Gluten-free: Substitute regular flour with a 1:1 gluten-free all-purpose blend.
Vegan option: Use vegan butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and non-dairy milk.

Health Considerations and Nutritional Value

While these cupcakes are an indulgent treat, moderation is key. Each unfrosted cupcake contains approximately:

Calories: ~180–200
Fat: ~8g
Carbohydrates: ~26g
Protein: ~2g
Sugar: ~14g

To make them slightly healthier:

Replace half the sugar with brown sugar or coconut sugar.
Use applesauce instead of some butter to reduce fat content.
Opt for Greek yogurt in place of some milk for added protein.
Top with whipped coconut cream instead of traditional frosting.

Ingredients

1½ cups all-purpose flour
1¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk (or alternative)
12–24 mini marshmallows (depending on size)
Optional: Frosting, sprinkles, or toppings of choice

Directions

Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners.
In a medium bowl, sift together flour, baking powder, and salt.
Cream butter and sugar in a stand mixer or with a hand mixer until light and fluffy.
Add eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
Fill each muffin cup halfway with batter, gently press 1–2 marshmallows into the center, then top with more batter.
Bake for 18–20 minutes or until golden and a toothpick inserted in the center comes out clean.
Cool completely before frosting or decorating.

FAQ

Can I use regular-sized marshmallows?
Yes, but cut them into smaller pieces to ensure even melting and proper distribution within the cupcakes.

How do I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, freeze unfrosted cupcakes in a sealed bag for up to 2 months.

Will the marshmallows burn inside?
If the cupcakes are baked properly, the marshmallows should melt without burning. If they start to brown too quickly, cover the pan loosely with aluminum foil.

Can I make them ahead of time?
Absolutely! You can bake the cupcakes a day ahead and store them, then frost and decorate right before serving.

Are there any egg substitutes?
Yes, try 1 tbsp of ground flaxseed mixed with 3 tbsp of water per egg for a vegan-friendly option.

Summary

Marshmallow-filled cupcakes are soft, flavorful, and filled with a gooey surprise center that delights every bite. Easy to customize and perfect for any celebration, they’re sure to become a favorite dessert in your home.