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Imagine biting into a soft, fluffy cupcake that tastes like the holidays—Easy Peppermint Marshmallow Cupcakes come together in perfect harmony. Topped with a luxurious white chocolate frosting and a sprinkle of crushed candy canes, these cupcakes are a festive treat that’s impossible to resist.

Let me take you back to a snowy evening last December. My kids and I were craving something sweet and holiday-themed, so we decided to experiment with flavors we all love. The result? These Easy Peppermint Marshmallow Cupcakes were born, and they’ve been a family favorite ever since. The subtle peppermint flavor in the cupcake base, the gooey marshmallow surprise in the middle, and the creamy white chocolate frosting made everyone swoon.

These cupcakes aren’t just delicious—they’re a breeze to make! Using basic pantry ingredients and a few holiday extras, you can whip up these treats in under an hour. Whether you’re baking for a party, a family gathering, or just for yourself (no judgment), they’re guaranteed to impress.

What makes these cupcakes even better is their versatility. Swap out the peppermint for vanilla or almond if you want a different twist, or skip the marshmallow for a classic cupcake. But honestly, the marshmallow center is what takes these cupcakes to the next level.

Trust me when I say, you’ll want to make a double batch. These cupcakes disappear faster than snowflakes on your tongue. So let’s get baking and add a little peppermint magic to your day!

Resume of Easy Peppermint Marshmallow Cupcakes

These Easy Peppermint Marshmallow Cupcakes are the ultimate festive dessert, perfect for holiday gatherings or cozy nights by the fireplace. The soft, peppermint-infused cupcake base pairs beautifully with the gooey marshmallow filling, creating a delightful surprise in every bite.

Topped with a smooth and creamy white chocolate frosting, these cupcakes are as gorgeous as they are delicious. Add a sprinkle of crushed candy canes for a pop of color and crunch, and you’ve got a dessert that screams “holiday cheer.”

The best part? They’re super easy to make, even for beginner bakers. With simple ingredients and straightforward steps, you can whip up these cupcakes in no time.

Whether you’re entertaining guests or indulging in a solo treat, these cupcakes bring the perfect balance of sweetness, creaminess, and festive flavor.

Why These Easy Peppermint Marshmallow Cupcakes Are a Must-Try

Festive Flavors

• Peppermint and marshmallow are a holiday dream team, making these cupcakes a seasonal favorite.

Gooey Surprise Center

• The marshmallow center adds an extra layer of fun and flavor, taking these cupcakes from good to unforgettable.

Creamy White Chocolate Frosting

• This frosting is a show-stopper—rich, creamy, and perfectly balanced with the peppermint.

Easy to Make

• No complicated techniques here! These cupcakes are beginner-friendly and foolproof.

Perfect for Any Occasion

• Holiday parties, family get-togethers, or a cozy night in—these cupcakes fit every festive occasion.

What You Need for Easy Peppermint Marshmallow Cupcakes

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ cup whole milk
• 12 large marshmallows

For the White Chocolate Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup white chocolate, melted and cooled
• 1-2 tbsp heavy cream (as needed)
• 1 tsp vanilla extract

For Topping:

• Crushed candy canes or peppermint candies

How to Make Easy Peppermint Marshmallow Cupcakes

1. Prepare the Cupcake Batter
   Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
2. Fill and Bake
   Fill each cupcake liner halfway with batter. Place a marshmallow in the center of each, then cover with more batter until the liners are about ¾ full.Bake for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted near the edge (not through the marshmallow) comes out clean. Let the cupcakes cool completely.
3. Make the Frosting
   Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the melted white chocolate and vanilla extract. Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Frost and Decorate
   Pipe or spread the frosting onto the cooled cupcakes. Sprinkle crushed candy canes on top for a festive finish.

Tips for Perfect Easy Peppermint Marshmallow Cupcakes

1. Keep the Marshmallows Centered: When adding marshmallows, place them directly in the middle to ensure they melt evenly inside the cupcake.
2. Cool the Cupcakes Completely: Frosting warm cupcakes can cause the frosting to melt and slide off. Be patient and let them cool!

Substitutions and Variations

• No Marshmallows? Use chocolate truffles or a spoonful of Nutella in the center instead.
• Different Extracts: Try almond or vanilla extract for a non-peppermint version.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend.
• Add Chocolate Chips: Stir in mini chocolate chips to the batter for extra indulgence.

Make a Healthier Version

• Use Greek yogurt instead of butter in the cupcake batter.
• Opt for dark chocolate instead of white chocolate for a lower-sugar frosting.
• Reduce the powdered sugar in the frosting and add a pinch of salt for balance.

Closing

And there you have it—Easy Peppermint Marshmallow Cupcakes with White Chocolate Frosting! They’re festive, delicious, and so easy to make. Whether you’re sharing them with friends or keeping them all to yourself, these cupcakes are sure to spread holiday cheer. Don’t forget to check out more of our holiday dessert recipes and share your creations with us!

Frequently Asked Questions for Easy Peppermint Marshmallow Cupcakes

Can I use mini marshmallows instead of large ones?
Yes, but group 3-4 mini marshmallows together in the center for the same effect.

How do I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I freeze them?
Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Frost after thawing.

What if I don’t have peppermint extract?
Use crushed candy canes in the batter for a subtle peppermint flavor.

How do I prevent marshmallows from melting too much?
Cover them completely with batter to avoid excessive melting or leakage.

Can I use pre-made frosting?
Absolutely! But the homemade white chocolate frosting adds a special touch.

What’s the best way to crush candy canes?
Place them in a zip-top bag and crush with a rolling pin or meat mallet.

Can I use salted butter for the frosting?
Yes, but reduce the added salt in the recipe.

How can I make these dairy-free?
Use dairy-free butter, milk, and white chocolate.

Can I add food coloring?
Yes! Add a drop of red or green to the frosting for a festive look.

What pairs well with these cupcakes?
A hot cup of cocoa or peppermint tea makes the perfect companion.

Can I make these cupcakes egg-free?
Substitute eggs with unsweetened applesauce or a flaxseed egg.

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