Hummingbird Bakery marshmallow cupcakes recipe

Click to rate
(446 ratings)
Sending your rating
makes: 12
Skill: medium
Cost: cheap
Prep: 40 min
Cooking: 30 min
  • We earn a commission for products purchased through some links in this article.
  • Use chocolate or vanilla frosting to top these more-ish Hummingbird Bakery cupcakes, they’ll be gobbled up in a flash!


    • 120g plain flour
    • 140g caster sugar
    • 1½ tsp baking powder
    • a pinch of salt
    • 45g unsalted butter, at room temperature
    • 120ml whole milk
    • 1 egg
    • ¼ tsp vanilla extract
    • 12 medium pink marshmallows
    • 200g mini marshmallows
    • For the frosting:
    • 1 quantity vanilla frosting
    • Edible glitter, to decorate
    • A 12-hole cupcake tray, lined with paper cases


    • To make this cupcake recipe, preheat the oven to 170°C (325°F) gas 3.

    • Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

    • Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

    • Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.

    • Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

    • Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.

    • When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.

    • Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.

    • Spoon the frosting on top of the cupcakes and decorate with edible glitter.

    Top tip for making Hummingbird Bakery marshmallow cupcakes

    See our video recipe - how to make perfect cupcake buttercream

    Click to rate
    (446 ratings)
    Sending your rating