Name: Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 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 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; 2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract); 1/4-1/2 cups heavy cream, at room temperature; 2 cups marshmallows

Why You’ll Love Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting Recipe

These cupcakes have a soft and moist texture thanks to the combination of coconut oil, sour cream, and whole milk. The vanilla bean paste gives them a deeper, more fragrant flavor than standard vanilla cupcakes, making them feel a little more elevated while still being easy to make.

The frosting is what truly sets this recipe apart. It combines buttery chocolate richness with the light sweetness of toasted marshmallows for a frosting that feels fluffy, creamy, and just a little nostalgic. This recipe is also great for entertaining since it makes a generous batch and can easily be dressed up for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:
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 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

For the whipped chocolate marshmallow frosting:
3 sticks salted butter, at room temperature
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 teaspoons vanilla bean paste or 1 tablespoon vanilla extract
1/4 to 1/2 cup heavy cream, at room temperature
2 cups marshmallows

Directions

Preheat the oven to 350°F and line cupcake molds with paper liners.

In a large mixing bowl, whisk together the melted coconut oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla bean paste until smooth. Add the flour, baking powder, baking soda, and salt, then mix until just combined. Slowly pour in the warm milk and beat gently until the batter is smooth and fully incorporated.

Divide the batter evenly among the prepared cupcake liners. Bake for 22 to 30 minutes, or until the tops are set and the centers no longer jiggle. Remove the cupcakes from the oven and let them cool completely before frosting.

To make the frosting, beat the butter, powdered sugar, cocoa powder, and vanilla bean paste together until combined. Add 1/4 cup of heavy cream and continue whipping until the frosting becomes light and fluffy. Add more cream as needed until you reach a soft, spreadable consistency.

Arrange the marshmallows on a baking sheet and broil them for 1 to 2 minutes, watching very closely so they do not burn. Once toasted, let them cool slightly. Fold half of the marshmallows gently into the frosting.

Frost the cooled cupcakes, then decorate the tops with the remaining toasted marshmallows.

Servings and timing

This recipe makes 22 cupcakes and takes about 55 minutes from start to finish. That includes prep time, baking time, and a short cooling period before frosting. If you allow the cupcakes to cool completely before decorating, you may want to set aside a little extra time.

Variations

You can switch the vanilla bean paste for vanilla extract if needed, though the vanilla bean paste gives a stronger and more distinct flavor. For an even richer chocolate topping, add a little melted and cooled dark chocolate to the frosting.

Mini marshmallows work especially well for folding into the frosting and for decorating the tops. You can also turn these into s’mores-inspired cupcakes by adding crushed graham crackers over the frosting or sprinkling some over the batter before baking.

For a different flavor twist, try adding a little espresso powder to the frosting to deepen the chocolate taste. You could also fill the cupcakes with chocolate ganache, marshmallow cream, or vanilla pastry cream for a bakery-style finish.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days if your kitchen is cool. For longer storage, keep them in the refrigerator for up to 5 days. Let refrigerated cupcakes sit at room temperature for a bit before serving so the frosting can soften.

If you want to make them ahead, the unfrosted cupcakes can be baked in advance and stored in an airtight container until ready to decorate. The frosting can also be prepared ahead and refrigerated, then brought back to room temperature and whipped again before using.

These cupcakes are best enjoyed at room temperature, so reheating is usually not necessary. If needed, let a chilled cupcake sit out for 20 to 30 minutes before serving.

FAQs

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla extract for vanilla bean paste. The flavor will still be delicious, though vanilla bean paste gives a more intense vanilla taste and those classic speckled flecks.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well in place of sour cream. It provides a similar moisture and tang that helps keep the cupcakes tender.

Why is there coconut oil in the cupcake batter?

Coconut oil adds moisture and helps create a soft crumb. It also blends well with the dairy ingredients for a rich but light texture.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them later. This is helpful if you are preparing for a party or special event.

How do I know when the cupcakes are done baking?

The tops should look set and no longer wobble in the center. You can also insert a toothpick into the middle of a cupcake, and it should come out clean or with a few moist crumbs.

Can I toast the marshmallows without a broiler?

Yes, you can use a kitchen torch if you have one. You can also place them briefly in a very hot oven, but they should be watched closely because they brown fast.

What kind of cocoa powder should I use?

Unsweetened cocoa powder is the best choice for this frosting. It gives the frosting a deep chocolate flavor without making it overly sweet.

Can I freeze these cupcakes?

Yes, the unfrosted cupcakes freeze well. Wrap them tightly and store them in a freezer-safe container for up to 2 months, then thaw and frost before serving.

What if my frosting feels too thick?

Add a little more heavy cream, one small splash at a time, until the frosting becomes light and spreadable. Be careful not to add too much at once.

Can I make this recipe for a cake instead of cupcakes?

Yes, the batter can often be adapted for cake pans, though the baking time will need to be adjusted. Watch closely and test for doneness in the center before removing from the oven.

Conclusion

Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting are a wonderful mix of classic vanilla sweetness and rich chocolate-marshmallow flavor. They’re soft, flavorful, and eye-catching, making them a great choice for celebrations or simply for treating yourself to something homemade and memorable. Once you try the fluffy frosting with the toasted marshmallow finish, these cupcakes are likely to become a favorite.

Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting