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!
Servings: 22 cupcakes
Calories: 433kcal
Ingredients
- 1 cup melted coconut oil
- 1/2 cup sour cream or plain Greek yogurt
- 3 large eggs, at room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
- 1 cup warm whole milk
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 3 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
- 1/4-1/2 cups heavy cream, at room temperature
- 2 cups marshmallows
Instructions
- 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.
Nutrition
Calories: 433kcal
