halfbakedharvest
Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting
Light and fluffy vanilla bean cupcakes topped with whipped chocolate marshmallow frosting and toasted marshmallows. So easy, so good, and perfect for spring baking!
👥 22 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350°F. Line 18 to 20 cupcake molds with paper liners.2. In a large bowl, whisk together the melted coconut oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla. Add the flour, baking powder, baking soda, and salt, and mix until combined. Slowly beat in the milk until just combined.3. Divide the batter evenly among the prepared pans. Bake for 22 to ⏱️ 30 minutes, until the tops are set and no longer wiggly in the center. Remove from the oven and let cool completely.4. To make the frosting, beat together the butter, powdered sugar, cocoa powder, and vanilla. Add 1/4 cup cream and whip until light and fluffy, adding more cream as needed to achieve a light, whipped frosting.7. Arrange the marshmallows on a baking sheet. Broil for 1 to ⏱️ 2 minutes, until toasted. Watch closely, as the marshmallows will toast quickly. Let cool for a few minutes, then gently fold half of the toasted marshmallows into the frosting.6. Frost each cupcake. Decorate as desired with the remaining toasted marshmallows.
melted coconut oil1 cuplarge eggs, at room temperature3salt1 teaspoonticks salted butter, at room temperature3 spowdered sugar3 cupsmarshmallows2 cups
Nutrition Facts
calories
433 kcal
serving Size
1 serving
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