Easter Confetti Cupcakes with Marshmallow Icing

Easter Confetti Cupcakes with Marshmallow Icing


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Looks are deceiving when it comes to these cupcakes. They seem like plain old vanilla cupcakes but once you bite into these you’ll be seeing the colors of the rainbow. The marshmallow icing will look as if it is “melting” off of the cupcake, although it is firmly on top.

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Chicago, IL

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

24 servings


  • 2 cups of all-purpose flour
  • 1 cup of sugar
  • 4 eggs
  • ¾ cup of unsalted butter, softened
  • ¾ cup of milk
  • ½ cup of sprinkles
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of baking powder
  • ¾ teaspoon of salt
  • 1 ½ cup of miniature marshmallows
  • 1 cup of sugar
  • ½ cup of water
  • 1 egg white

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For the cupcakes:
As the oven preheats to 350 degrees, in a large bowl mix together flour, baking powder, and salt. Using a separate bowl whisk sugar, butter, milk, eggs, and vanilla, until the mixture is smooth. Slowly, whisk in the dry flour mixture into the wet sugar mixture. Once this is well blended, gently stir in the sprinkles. Fill cupcake molds with 3 tablespoons of batter and let the cupcakes bake for 15 minutes.

For the icing:
While the cupcakes bake, boil the water and sugar until it forms a thin, syrupy constancy. Remove from heat before adding the marshmallows. As the marshmallows melt, beat one egg white until it forms a meringue. Pour meringue into the melted marshmallow mixture and continue to beat until the consistency is smooth and slightly viscous. Spread the icing on top of the cooled cupcakes and use more sprinkles, if desired.

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