Description
Delightful cupcakes that combine the flavors of vanilla and popcorn, topped with creamy frosting and mini marshmallows, perfect for parties and family gatherings.
Ingredients
Scale
- 18 Vanilla Cupcakes
- 1 cup unsalted sweet cream butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy whipping cream
- 1 bag mini marshmallows
Instructions
- Follow the Lazy Girl’s Vanilla Cupcake recipe or use a box cake mix to bake the cupcakes. Cool them completely on a wire rack.
- Prepare the marshmallow popcorn by snipping the top half of each mini marshmallow to resemble popped popcorn kernels.
- In a standing mixer, mix the softened butter, powdered sugar, vanilla extract, and heavy whipping cream until you reach stiff peaks.
- Pipe the frosting onto each cupcake in a swirl.
- Decorate with the prepared marshmallow “popcorn” on top of the frosting.
- Add edible yellow spray to some marshmallows for a butter effect (optional).
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate any cupcakes with extra frosting or marshmallows.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg