Frosting Toasted Marshmallow S’mores Cupcakes

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Toasted Marshmallow S’mores Cupcakes Recipe

Delight in the classic flavors of s’mores with these Toasted Marshmallow S’mores Cupcakes! This delicious recipe is easy to make with a moist graham cracker cupcake, a fluffy marshmallow frosting, and a toasted marshmallow garnish. The perfect treat for any occasion!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups graham cracker crumbs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• For the Frosting:
• 3/4 cup marshmallow fluff
• 1/2 cup unsalted butter, at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• For the Topping:
• 1/2 cup mini marshmallows

Directions:

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.
4. Add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream and milk. Mix until just combined.
5. In a small bowl, combine the melted butter and ground cinnamon. Add to the batter and mix until just combined.
6. Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat together the marshmallow fluff and butter until light and fluffy. Slowly add the powdered sugar, vanilla, and salt, beating until combined. Pipe or spread the frosting onto the cooled cupcakes.
9. To finish the cupcakes, top each cupcake with a few mini marshmallows and toast with a kitchen torch until golden brown.