Marshmallow Cupcakes – a delicious recipe with flour, baking powder, unsalted butter, sugar, low-fat milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Combine flour and baking powder together in a bowl; set aside.
3
Cream butter and sugar together, beating till light and fluffy, about 3 minutes.
4
Alternately add the flour mixture and the milk, and beat until batter is smooth.
5
(Dont panic, this will look more like cookie batter than cake batter.
6
).
7
Beat egg whites with a pinch of salt until stiff but not to dry.
8
Gently fold into batter.
9
(This was a bit of a chore, just keep at it).
10
Fold in marshmallows.
11
Spoon batter into cupcake papers, filling cups about 2/3 full(even if you are using papers, be sure to grease down the top of the muffin tins as the marshmallow part tends to ooze over a bit).
12
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
13
Remove from oven and cool.
753
kcal
Calories
32
g
Fat
100
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, ½ cup unsalted butter, room temperature, 1 cup sugar, and more.
Yes, Marshmallow 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.
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