Half Baked Harvest · by Tieghan Gerard
Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 9%
CARBS 46G44% OF CAL
3G FIBER12G OTHER31G TOTAL SUGAR
FAT 25G55% OF CAL
17G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy vanilla bean cupcakes topped with whipped chocolate marshmallow frosting and toasted marshmallows. A spring-time favorite.
dessertamericanbaked good🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 22- 1 cup melted coconut oil
- 1/2 cup sour cream or plain Greek yogurt
- 3 large eggs, at room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla bean paste ((or use 1 tablespoon vanilla extract))
- 1 cup warm whole milk
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4-1/2 cups heavy cream, at room temperature
- 2 cups marshmallows
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 9%
CARBS 46G44% OF CAL
3G FIBER12G OTHER31G TOTAL SUGAR
FAT 25G55% OF CAL
17G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 255mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.