Marshmallow And Coconut Cupcakes Recipe

Name: Marshmallow And Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 None lemon, zested; 2 None vanilla beans, seeds scraped out; 4 None eggs; 1 3/4 cups all-purpose flour; 3 tsp baking powder; 2/3 cup full-fat yogurt; 1/2 lb cream cheese; 2 tbsp heavy cream; 2/3 cup powdered sugar; 12 None pink-and-white marshmallows; 4 tbsp desiccated coconut

Servings: persons

1 cup butter, softened
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 None lemon, zested
2 None vanilla beans, seeds scraped out
4 None eggs
1 3/4 cups all-purpose flour
3 tsp baking powder
2/3 cup full-fat yogurt
1/2 lb cream cheese
2 tbsp heavy cream
2/3 cup powdered sugar
12 None pink-and-white marshmallows
4 tbsp desiccated coconut

1
Preheat the oven to 325u00b0F. Line a 12 cup muffin pan with paper liners. Cream the butter, sugar, vanilla extract, lemon zest, 1/2 the vanilla bean scrapings and a pinch of salt. Beat in the eggs, 1 at a time. Mix the flour and baking powder then gradually beat into the butter mixture, alternating with the yogurt, until incorporated.
2
Distribute the batter between the liners and bake for 20 mins, until a skewer comes out clean. Allow to cool in the pan for 10 mins, then transfer each cupcake to a wire rack and allow to cool completely.
3
Meanwhile, beat the cream cheese, cream, powdered sugar and remaining vanilla bean scrapings. Spoon into a piping bag fitted with a medium star tip. Place a marshmallow on each cupcake and pipe the icing over the top. Sprinkle with the coconut and chill for at least 30 mins before serving.

1362

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter, softened, 3/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 None lemon, zested, and more.

Yes, Marshmallow And Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marshmallow And Coconut Cupcakes

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