12 Delicious Toasted Marshmallow Cupcakes Recipes

Nothing says comfort like the sweet, gooey delight of toasted marshmallows, especially when they’re crowning a fluffy cupcake! Whether you’re planning a cozy family gathering or just treating yourself, our roundup of 12 Delicious Toasted Marshmallow Cupcakes Recipes is sure to inspire your next baking adventure. From classic vanilla to decadent chocolate twists, these recipes promise to bring warmth and joy to your kitchen. Let’s dive in!

Classic Toasted Marshmallow Cupcakes

Beneath the golden glow of the afternoon sun, there’s something deeply comforting about the thought of Classic Toasted Marshmallow Cupcakes. They whisper of campfire nights and the simple joy of melting sweetness, now reimagined in a tender, fluffy cupcake form.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 12 large marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, place a marshmallow on top of each cupcake.
10. Using a kitchen torch, gently toast the marshmallows until golden brown, watching closely to prevent burning.

Kindly, these cupcakes offer a delightful contrast between the moist, vanilla-scented base and the crisp, caramelized marshmallow topping. Serve them alongside a cup of hot cocoa for an extra touch of warmth, or as a sweet ending to a backyard barbecue.

Chocolate Toasted Marshmallow Cupcakes

Perhaps there’s no better way to embrace the warmth of summer than by indulging in the nostalgic comfort of a dessert that marries the rich depth of chocolate with the playful, fluffy sweetness of toasted marshmallows. These cupcakes are a tender nod to childhood campfires, reimagined for the quiet joy of home baking.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 12 large marshmallows

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. Add 1 cup water, 1/3 cup vegetable oil, 1 tbsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps.
4. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
5. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove the cupcakes from the oven and immediately top each with a large marshmallow.
7. Return the cupcakes to the oven and bake for an additional 3 minutes, or until the marshmallows are puffed and lightly toasted.
8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Only the slight crackle of the marshmallow’s golden surface gives way to the moist, chocolatey crumb beneath, a contrast that’s as delightful to the palate as it is to the eye. Serve these cupcakes with a drizzle of caramel or a sprinkle of sea salt to elevate their rustic charm.

Vanilla Toasted Marshmallow Cupcakes

Yearning for a sweet escape, these vanilla toasted marshmallow cupcakes offer a comforting embrace, blending the warmth of toasted marshmallows with the delicate whisper of vanilla. Perfect for those quiet moments when you crave a touch of sweetness.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 12 large marshmallows

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with 12 liners.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
5. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Turn your oven to broil. Place 12 large marshmallows on top of each cupcake.
10. Broil for 1-2 minutes, watching closely, until the marshmallows are golden brown.
11. Let the cupcakes sit for a minute to allow the marshmallows to set slightly before serving.

Kindly note, the cupcakes boast a tender crumb, perfectly complemented by the gooey, caramelized marshmallow topping. For an extra indulgent twist, drizzle with melted chocolate or serve alongside a scoop of vanilla ice cream.

S’mores Toasted Marshmallow Cupcakes

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of baking, especially when it involves the nostalgic flavors of s’mores transformed into a delicate cupcake. This recipe, a tender homage to campfire nights, brings together the gooey sweetness of marshmallows, the rich depth of chocolate, and the crisp whisper of graham crackers in a form that’s both familiar and wonderfully new.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup boiling water
• 12 large marshmallows
• 1 cup graham cracker crumbs

Instructions

1. Preheat the oven to 350°F and line a cupcake pan with 12 liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Stir in 1/2 cup boiling water until the batter is smooth. The batter will be thin.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Turn the oven to broil. Place a marshmallow on top of each cooled cupcake.
11. Broil for 1-2 minutes, watching closely, until the marshmallows are golden and puffed.
12. Sprinkle each cupcake with graham cracker crumbs immediately after broiling.

Crunchy, creamy, and utterly decadent, these cupcakes are a playful twist on the classic s’mores. Serve them slightly warm to experience the marshmallow at its most pillowy, or pair with a cold glass of milk to balance the sweetness.

Peanut Butter Toasted Marshmallow Cupcakes

Venturing into the kitchen on a quiet afternoon, the thought of combining the nostalgic flavors of peanut butter and toasted marshmallows into cupcakes feels like a warm hug. It’s a simple pleasure, blending the creamy richness of peanut butter with the gooey sweetness of marshmallows, all nestled in a soft cupcake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup creamy peanut butter
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 12 large marshmallows

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup creamy peanut butter, 1/2 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cupcakes from the oven and immediately place a marshmallow on top of each cupcake.
7. Return the cupcakes to the oven for 2-3 minutes, or until the marshmallows are lightly toasted.
8. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

As the cupcakes cool, the marshmallows will form a delicate crust, giving way to a soft, melty center. The peanut butter base offers a subtle nuttiness that balances the sweetness of the marshmallow, making these cupcakes a delightful treat to share at gatherings or enjoy as a quiet indulgence.

Caramel Toasted Marshmallow Cupcakes

Mornings like these, when the light filters through the kitchen window just so, call for something sweet, something that feels like a hug in dessert form. Caramel toasted marshmallow cupcakes are just that—a tender crumb meets the smoky sweetness of toasted marshmallows, all crowned with a silky caramel drizzle.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 12 large marshmallows
• 1/2 cup caramel sauce

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Turn the oven to broil and place 12 large marshmallows on a baking sheet. Broil for 1-2 minutes, watching closely, until golden brown.
10. Immediately place a toasted marshmallow on top of each cupcake.
11. Drizzle 1/2 cup caramel sauce over the marshmallows and cupcakes.

Soft and pillowy, the marshmallows melt slightly into the cupcakes, creating pockets of gooey sweetness. The caramel adds a rich depth, making each bite a perfect balance of flavors. Serve these at your next gathering, or enjoy one as a quiet afternoon treat with a cup of tea.

Banana Toasted Marshmallow Cupcakes

Zephyrs of summer breeze remind me of childhood campfires, where bananas and marshmallows fused into gooey delights. Today, I’m bringing those memories into my kitchen with a twist, creating something both nostalgic and new.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mashed ripe banana
• 1/4 cup milk
• 1/2 tsp vanilla extract
• 6 large marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 6 cupcake liners.
2. In a mixing bowl, cream together 1/4 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1/2 tsp vanilla extract until well combined.
4. Alternately add 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt with 1/4 cup milk to the butter mixture, starting and ending with the dry ingredients.
5. Fold in 1/2 cup mashed ripe banana until just incorporated.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and immediately top each cupcake with a large marshmallow.
9. Return to the oven for 2-3 minutes, or until the marshmallows are lightly toasted.
10. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Perfectly moist banana cupcakes meet the smoky sweetness of toasted marshmallows, creating a playful contrast. Serve them slightly warm to experience the marshmallow at its most pillowy, or pair with a drizzle of caramel for an extra layer of indulgence.

Strawberry Toasted Marshmallow Cupcakes

Perhaps there’s no better way to welcome the warmth of summer than with a dessert that combines the juiciness of strawberries with the nostalgic comfort of toasted marshmallows. These cupcakes are a tender embrace of flavors, perfect for those quiet afternoons when the sunlight filters through the kitchen window just so.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup fresh strawberries, diced
• 12 large marshmallows

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother batter.
4. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in 1 cup fresh strawberries. Tip: Dust the strawberries with a little flour to prevent them from sinking to the bottom.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Top each cupcake with a marshmallow and use a kitchen torch to toast until golden brown. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.

Light and fluffy with pockets of strawberry sweetness, these cupcakes are a delightful contrast of textures. Serve them at your next gathering or enjoy one as a quiet treat to yourself, perhaps with a cup of tea as the day winds down.

Coconut Toasted Marshmallow Cupcakes

Zephyrs of summer breeze remind me of the lazy afternoons spent in the kitchen, where the sweet aroma of coconut and toasted marshmallows fills the air, crafting memories as much as cupcakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup shredded coconut
• 12 large marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt in a separate bowl, then gradually add to the butter mixture, alternating with coconut milk.
5. Fold in the shredded coconut until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
9. Turn your oven to broil. Place a marshmallow on top of each cupcake.
10. Broil for 1-2 minutes, watching closely, until the marshmallows are golden brown.

Best enjoyed when the marshmallows are still slightly warm, the cupcakes offer a delightful contrast between the fluffy interior and the crispy, toasted topping. For an extra touch, drizzle with melted chocolate or serve alongside a scoop of vanilla ice cream.

Pumpkin Spice Toasted Marshmallow Cupcakes

Gently, as the morning light filters through the kitchen window, the idea of combining the warmth of pumpkin spice with the playful sweetness of toasted marshmallow into cupcakes feels like a hug in dessert form. It’s a recipe that whispers of autumn evenings and the simple joy of baking something uniquely comforting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup buttermilk
• 12 large marshmallows

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for a smoother batter.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 3/4 cup pumpkin puree mixed with 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Tip: Do not overmix to keep the cupcakes tender.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Top each cupcake with a marshmallow and use a kitchen torch to lightly toast until golden brown.

Each bite offers a delightful contrast between the moist, spiced cake and the gooey, caramelized marshmallow topping. For an extra touch, drizzle with a little caramel sauce or serve alongside a cup of spiced chai tea to elevate the cozy flavors.

Red Velvet Toasted Marshmallow Cupcakes

Zestfully dreaming of desserts that blend nostalgia with a twist, these cupcakes marry the classic charm of red velvet with the playful, gooey delight of toasted marshmallow. It’s a recipe that feels like a warm hug, perfect for those moments when you crave something sweet yet comforting.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1/2 cup marshmallow fluff
• 1/2 cup mini marshmallows

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Tip: Sifting the dry ingredients ensures a smoother batter.
3. In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes.
4. Add 2 eggs, one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Tip: Mix just until combined to avoid overworking the batter.
6. Stir in 1 tbsp red food coloring until the batter is uniformly red.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
9. Let the cupcakes cool completely on a wire rack.
10. Once cooled, spread 1/2 cup marshmallow fluff over each cupcake and top with mini marshmallows.
11. Using a kitchen torch, lightly toast the marshmallows until golden brown.

Enjoy the contrast of the moist, velvety cake against the crisp, toasted marshmallow topping. For an extra touch, serve these cupcakes alongside a glass of cold milk or a hot cup of coffee to balance the sweetness.

Lemon Toasted Marshmallow Cupcakes

How quietly the morning unfolds, much like the gentle blending of flavors in these Lemon Toasted Marshmallow Cupcakes, a treat that whispers of summer mornings and the soft glow of dawn.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp baking powder
• 1/2 tsp salt
• 12 large marshmallows

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in 1 tbsp lemon zest and 2 tbsp lemon juice until just combined.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
6. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Turn the oven to broil. Place a marshmallow on top of each cupcake and broil for 1-2 minutes, watching closely to prevent burning, until the marshmallows are golden brown.

Kindly note the contrast between the zesty lemon base and the sweet, toasted marshmallow topping, a harmony of flavors best enjoyed with a cup of tea as the day winds down.

Conclusion

Lovingly crafted, these 12 toasted marshmallow cupcakes recipes are a treasure trove of sweetness waiting to be explored. Perfect for any occasion, they promise to delight your taste buds and impress your guests. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!