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Marshmallow Filled Cupcakes are moist cupcakes with a creamy marshmallow filling in the center of the cupcake. It will be one of your favorite cupcake recipes.
Marshmallow Filled Cupcakes are like those delicious Hostess cupcakes, but better because you make them at home with a box cake mix. You can add as much filling and frosting as you want, and you can decorate them any way you like.
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What We Love About This Recipe
What is a Hostess cupcake? It is a cupcake that is filled with cream and topped with even more sweet goodness. Find out more about this treat.
- Quick Treat: This cupcake recipe uses a box cake mix, so they’re quick and easy to make.
- Easy Ingredients: All found in pantry or the refrigerator.
- Family Friendly: Your entire family will love this cupcake recipe with a marshmallow cream filling.
- Adaptable: Can make it with chocolate cake, vanilla cake or many other varieties.
Ingredient Notes
- Box Cake Mix: 1 15.25 ounce white cake mix, but you can use a chocolate box cake mix too
- Egg whites: 4 large eggs, you will need the egg whites
- Marshmallow Fluff Ingredients:
- Salted butter: softened, you can use unsalted butter too
- Powdered Sugar: for marshmallow cream filling
- Lorann marshmallow flavoring: Or any extract for marshmallow
- Marshmallow Frosting Ingredients:
- Vanilla extract: Pure vanilla extract
- Marshmallow Creme
- Gel food coloring
Equipment Needed
- KitchenAid Classic Mixing Bowls
- OCTAVO 5 Speed Hand Mixer Electric
- Cooptop Silicone Spatula Set
- Wilton Perfect Results Premium Non-Stick Bakeware Standard Muffin pan and Cupcake Pan, 12-Cup Baking Pan
- Pastry Bag
- Caperci Standard White Cupcake Liners 500 Count
- Cooling Rack
How to Make Vanilla Marshmallow Filled Cupcakes
These are the basic steps for making marshmallow cupcakes. Please refer to the recipe card below for more detailed instructions and daily values.
STEP 1: PREP
First, preheat the oven and add paper liners to the muffin tin. Then, make the cupcake batter by adding cake mix to a large mixing bowl. Using a stand mixer with a paddle attachment, mix in the water, oil, and egg whites on medium until combined.
STEP 2: BAKE
Next, add the cake batter into the cupcake pan using a cookie scoop about 2/3rd full. Bake for 18 to 20 minutes, Allow to cool on a wire rack at room temperature. Meanwhile, make your marshmallow fluff filling. In a medium bowl, using a hand or stand mixer with a whisk attachment, cream the butter, and beat until light and fluffy. Mix in the powdered sugar, half and half and marshmallow flavoring until well incorporated.
STEP 3: POKE
Using the bottom of a spoon or other utensil like a cupcake corer, poke a hole in the middle of each cupcake, about ¾ down. Then add the marshmallow fluff filling to the cupcake injector. Carefully inject the filling into the center of each cupcake.
STEP 4: FROSTING
Next, in a large mixing bowl, using a hand or stand mixer, cream the butter on medium speed, and beat until light and fluffy. Mix in the vanilla extract, and then mix in the marshmallow cream until smooth and creamy. Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.
STEP 5: SEPARATE
Evenly divide the frosting into 6 containers. Add in one of each color of the food coloring, 1-2 drops at a time to each container (red to one, orange to the next, etc.). Mix until desired color is achieved. Add each color to its own small piping bag until you have 6 bags of frosting in a rainbow of colors. Tear off a sheet of plastic wrap about 18-22” long. Pipe frosting in a 1-2” wide strip up the plastic wrap. They should be about 12-15” long. Repeat until you have a strip for each color.
STEP 6: DECORATE
Now you are carefully going to roll the frosting, moving from side to side, starting with the red, so you have a log of rainbow frosting. Make sure it is nice and firm, but don’t squeeze it, so they are mushed together! Twist the ends together. Snip one twisted end off and insert into your large, prepared piping bag. You may want to squeeze a bit onto some plastic wrap until you see the rainbow colors come out before frosting the cupcakes. Finally, put frosting on top of the cupcakes and enjoy!
Prep and Storage Tips for Filled Cupcakes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can make the cupcakes a day or two in advance. However, you should wait to decorate these cupcakes as close to serving as possible. Wrap in plastic wrap to keep fresh.
HOW TO STORE THIS RECIPE
Store these marshmallow cupcakes in an airtight container to keep moist cupcakes.
HOW TO FREEZE THIS RECIPE
Freeze the marshmallow cupcakes in an airtight container for up to three months.
Frequently Asked Questions
Try using sugar substitute and a low calorie box cake mix.
Chocolate box cake mix can be great for chocolate marshmallow cream filled cupcakes like a Hostess cupcake.
Of course, this recipe is great to double or even triple for a party.
Of course, make the chocolate cupcakes and fill with the marshmallow cream, then top with a chocolate ganache and mini marshmallows and graham cracker crumbs.
Expert Tips for Making This Vanilla Filled Cupcakes Recipe
- Top: Top with a toasted marshmallow. Use a regular size marshmallow and a kitchen torch to complete.
- Chips: Fill the cupcakes with chocolate chips or even put them on top of each cupcake.
- Variation tip: Place sprinkles on top for even more fun.
- Alternate ingredient: Fill with a different cream or filling. Top with a chocolate frosting.
What to Serve with Vanilla Marshmallow Filled Cupcakes
Did you try this recipe?
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Vanilla Marshmallow Filled Cupcakes
Equipment
Ingredients
- Cupcake Ingredients:
- 15.25 ounce white cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 4 egg whites
- Marshmallow Fluff Ingredients:
- ½ cup salted butter, softened
- 2 cups powdered sugar
- ¼ cup half and half
- 1-2 teaspoons Lorann marshmallow flavoring
- Marshmallow Frosting Ingredients:
- 3 sticks salted butter, softened
- 2 teaspoons vanilla extract
- 6 cups powdered sugar
- ¼ cup half and half
- 1 cup marshmallow creme
- gel food coloring, red, orange, yellow, green, blue, and purple gel
Instructions
- Preheat oven to 350 degrees. Spray or line a standard muffin tin.
- Add cake mix to a large mixing bowl. Using a hand or stand mixer, mix in your water, oil, and egg whites on medium until well incorporated.
- Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before adding the marshmallow fluff filling.
- Directions for Marshmallow Fluff Filling:
- In a medium mixing bowl, using a hand or stand mixer, cream the butter, and beat until light and fluffy. Mix in the powdered sugar, half and half and marshmallow flavoring until well incorporated.
- Using the bottom of a spoon or other utensil, poke a hole in the middle of each cupcake, about ¾ down. Add the marshmallow fluff filling to the cupcake injector. Carefully inject the filling into the middle of each cupcake.
- Directions for Frosting:
- In a large mixing bowl, using a hand or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract. Mix in the marshmallow cream until smooth and creamy.
- Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.
- Evenly divide the frosting into 6 containers. Add in one of each color of the food coloring, 1-2 drops at a time to each container (red to one, orange to the next, etc.). Mix until desired color is achieved.
- Add each color to its own small piping bag until you have 6 bags of frosting in a rainbow of colors. Tear off a sheet of plastic wrap about 18-22” long. Pipe a 1-2” wide strip of frosting up the plastic wrap. They should be about 12-15” long. Repeat until you have a strip for each color.
- Now you are carefully going to roll the frosting, moving from side to side, starting with the red, so you have a log of rainbow frosting. Make sure it is nice and firm but don’t squeeze it, so they are mushed together! Twist the ends together.
- Snip one twisted end off and insert into your large, prepared piping bag. You may want to squeeze a bit onto some plastic wrap until you see the rainbow colors come out before frosting the cupcakes. Frost your cupcakes and enjoy!
Expert Tips
- Top: Top with a toasted marshmallow. Use a regular size marshmallow and a kitchen torch to complete.
- Chips: Fill the cupcakes with chocolate chips or even put them on top of each cupcake.
- Variation tip: Place sprinkles on top for even more fun.
- Alternate ingredient: Fill with a different cream or filling. Top with a chocolate frosting.
My grandkids were over the moon for these wonderful cupcakes! Not only were they delicious, they were pretty, too! Thanks for the recipe.
These cupcakes with marshmallow filling are such a fun surprise treat. The kids loved them!
My family enjoyed the creamy marshmallow filling in the center of this delicious cupcake. New favorite! Would love to add this recipe to our Christmas treats menu.
This is one of the best cupcake recipes I’ve tried! The creamy marshmallow filling is so addictive! Highly recommended!