Sprinkle-Filled Cupcakes with Marshmallow Buttercream

There’s something undeniably magical about a cupcake that bursts with color and flavor. These Sprinkle-Filled Cupcakes with Marshmallow Buttercream are not just a treat for the taste buds; they’re a feast for the eyes as well. Imagine biting into a fluffy vanilla cupcake only to discover a delightful surprise of sprinkles hidden within. Topped with a luscious marshmallow buttercream that melts in your mouth, these cupcakes are perfect for celebrations or simply to brighten your day. Let’s dive into the delightful world of these cupcakes that promise joy in every bite!

The Upside of Sprinkle-Filled Cupcakes with Marshmallow Buttercream

These cupcakes are a fantastic addition to any dessert table. Here are some benefits:

• Visual Appeal: The vibrant sprinkles create an inviting and playful look.
• Flavor Explosion: The combination of vanilla, almond, and buttery flavors, coupled with a marshmallowy frosting, creates a deliciously unique taste.
• Textural Contrast: The fluffy cupcake paired with the creamy buttercream and crunchy sprinkles provides a delightful mouthfeel.
• Customizable: You can easily switch up the sprinkles to match any theme or occasion.

The Essentials

To whip up these Sprinkle-Filled Cupcakes with Marshmallow Buttercream, gather the following ingredients:

• 1 1/8 teaspoons (1/2 packet) unflavored gelatin
• 2 tablespoons cool water, to bloom gelatin
• 1/2 scraped vanilla bean or 1/2 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons (3 ounces) water
• 1/4 cup plus 3 tablespoons (5 ounces) light corn syrup
• 1 cup (7.25 ounces) granulated sugar
• 1/4 teaspoon Diamond Crystal kosher salt, half as much if iodized
• 2 1/2 sticks (10 ounces) unsalted butter, soft but cool (about 65 degrees F)
• 2 cups (8 ounces) bleached cake flour, sifted
• 1 stick (4 ounces) unsalted butter, at cool room temperature
• 1/3 cup (2 ounces) virgin coconut oil, solid but creamy
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt, half as much if iodized
• 4 large egg whites, about 1/2 cup or 4 1/4 ounces, at room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (8 ounces) cultured low-fat buttermilk, at room temperature
• 4 ounces sprinkles of your choice, for filling and topping

Equipment Breakdown

Before you start baking, make sure you have the following equipment ready:

• Mixer: A stand mixer or handheld mixer will make the process much easier.
• Baking Cups: Use cupcake liners to keep your cupcakes clean and easy to serve.
• Measuring Cups and Spoons: Precision is key in baking.
• Baking Sheet: A sturdy baking sheet is essential for even baking.
• Cooling Rack: Allow your cupcakes to cool properly before frosting.

Sprinkle-Filled Cupcakes with Marshmallow Buttercream: How It’s Done

Now that you have everything ready, let’s get baking!

Step 1: Prepare the Gelatin

In a small bowl, mix the unflavored gelatin with 2 tablespoons of cool water. Let it sit for about 5 minutes to bloom.

Step 2: Make the Buttercream

In a saucepan over medium heat, combine the bloomed gelatin, 1/4 cup plus 2 tablespoons of water, light corn syrup, granulated sugar, and kosher salt. Stir until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and let it cool slightly.

Step 3: Beat the Butter

In a stand mixer, beat the 2 1/2 sticks of unsalted butter on medium speed until creamy and smooth. Gradually add the warm sugar mixture to the butter and mix until fluffy. Scrape down the sides of the bowl and add the vanilla bean or extract. Mix until combined.

Step 4: Prepare the Cupcake Batter

In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. In another bowl, mix the soft unsalted butter, coconut oil, and granulated sugar until light and fluffy. Add the egg whites, vanilla extract, and almond extract, mixing until combined.

Step 5: Combine Dry and Wet Ingredients

Gradually add the flour mixture and cultured low-fat buttermilk to the butter mixture, alternating between the two, starting and ending with the flour. Mix until just combined.

Step 6: Fill the Cupcake Liners

Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and fill each liner about halfway with the batter. Add a spoonful of sprinkles to the center of each cupcake before topping with more batter until the liners are about two-thirds full.

Step 7: Bake the Cupcakes

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a cooling rack.

Step 8: Frosting the Cupcakes

Once the cupcakes are completely cooled, use the marshmallow buttercream to frost each cupcake generously. Top with additional sprinkles for that extra pop of color.

Smart Substitutions

If you need to make adjustments, consider these options:

• For a dairy-free version, substitute cultured low-fat buttermilk with almond milk mixed with lemon juice.
• Use vegan butter instead of unsalted butter for a dairy-free buttercream.
• Replace granulated sugar with coconut sugar for a healthier alternative.
• Use gluten-free cake flour to make this recipe gluten-free.

Avoid These Mistakes

To ensure your Sprinkle-Filled Cupcakes with Marshmallow Buttercream turn out perfectly, avoid these pitfalls:

• Don’t overmix the batter; it can lead to dense cupcakes.
• Ensure all ingredients are at room temperature for even mixing.
• Be careful not to overbake; keep an eye on them towards the end of the baking time.
• Let the cupcakes cool completely before frosting to prevent melting the buttercream.

Meal Prep & Storage Notes

For those planning ahead, here are some tips for meal prep and storage:

You can prepare the cupcake batter a day in advance and keep it covered in the fridge until you’re ready to bake. Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to freeze the cupcakes, place them in an airtight container without frosting for up to 3 months. When ready to enjoy, simply thaw and frost.

Handy Q&A

Can I use different flavors of extracts?

Absolutely! Feel free to experiment with other extracts like lemon or orange for a citrus twist in your cupcakes.

What type of sprinkles work best?

Any kind works, but jimmies or disc sprinkles tend to hold their shape better than nonpareils when mixed into the batter.

Can I make mini cupcakes instead?

Yes! Just adjust the baking time to about 10-12 minutes for mini cupcakes. Check for doneness with a toothpick.

How can I make the buttercream fluffier?

Ensure the butter is at the right temperature and beat it well before adding the sugar mixture. You can also add a tablespoon of milk or cream to achieve a lighter texture.

Make It Tonight

With a straightforward process and vibrant results, these Sprinkle-Filled Cupcakes with Marshmallow Buttercream are just a few hours away from gracing your kitchen. Whether you’re celebrating a special occasion or seeking a whimsical dessert, this recipe has got you covered. Gather your ingredients, follow the steps, and get ready to delight your taste buds and impress your friends and family. Baking these cupcakes will not only fill your home with mouthwatering aromas but will also create joyful moments that are bound to make everyone smile. Enjoy the baking adventure!

Sprinkle-Filled Cupcakes with Marshmallow Buttercream

These Sprinkle-Filled Cupcakes are bursting with color and flavor! Delightful vanilla cupcakes with a surprise of sprinkles and luscious marshmallow buttercream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/8 teaspoons unflavored gelatin
• 2 tablespoons cool water to bloom gelatin
• 1/4 cup plus 2 tablespoons water
• 1/4 cup plus 3 tablespoons light corn syrup
• 1 cup granulated sugar (7.25 ounces)
• 1/4 teaspoon Diamond Crystal kosher salt half as much if iodized
• 2 1/2 sticks unsalted butter soft but cool (about 65 degrees F)
• 2 cups bleached cake flour sifted (8 ounces)
• 1 stick unsalted butter at cool room temperature (4 ounces)
• 1/3 cup virgin coconut oil solid but creamy (2 ounces)
• 1 cup plus 2 tablespoons granulated sugar (8 ounces)
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt half as much if iodized
• 4 large egg whites about 1/2 cup or 4 1/4 ounces, at room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup cultured low-fat buttermilk at room temperature (8 ounces)
• 4 ounces sprinkles of your choice, for filling and topping

Equipment

• Stand mixer
• Cupcake Liners
• Measuring cups and spoons
• Baking sheet
• Cooling rack

Method

 

1. In a small bowl, mix the unflavored gelatin with 2 tablespoons of cool water. Let it sit for about 5 minutes to bloom.
2. In a saucepan over medium heat, combine the bloomed gelatin, 1/4 cup plus 2 tablespoons of water, light corn syrup, granulated sugar, and kosher salt. Stir until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and let it cool slightly.
3. In a stand mixer, beat the 2 1/2 sticks of unsalted butter on medium speed until creamy and smooth. Gradually add the warm sugar mixture to the butter and mix until fluffy. Scrape down the sides of the bowl and add the vanilla bean or extract. Mix until combined.
4. In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. In another bowl, mix the soft unsalted butter, coconut oil, and granulated sugar until light and fluffy. Add the egg whites, vanilla extract, and almond extract, mixing until combined.
5. Gradually add the flour mixture and cultured low-fat buttermilk to the butter mixture, alternating between the two, starting and ending with the flour. Mix until just combined.
6. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners and fill each liner about halfway with the batter. Add a spoonful of sprinkles to the center of each cupcake before topping with more batter until the liners are about two-thirds full.
7. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a cooling rack.
8. Once the cupcakes are completely cooled, use the marshmallow buttercream to frost each cupcake generously. Top with additional sprinkles for that extra pop of color.

Notes

• Make the cupcake batter a day in advance and store in the fridge until ready to bake.
• Frosted cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to a week.
• Unfrosted cupcakes can be frozen for up to 3 months; thaw and frost when ready to enjoy.