Toadstool Cupcakes Recipe

Toadstool Cupcakes

Add a bit of fairytale whimsy to your next party with these creative cupcakes! The cupcake mix and frosting can each be made in one bowl, making this a simple recipe that’s easy to throw together anytime.

Serves: 12Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

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Serves: 12

Ingredients

  • 14 tablespoons butter, softened and divided
  • 3⁄4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla, divided
  • 1⁄2 cup buttermilk
  • 1 1⁄4 cups all-purpose flour
  • 3⁄4 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup cocoa powder
  • 3⁄4 cup Marshmallow Creme
  • 1 cup powdered sugar
  • Red food coloring
  • 36 mini marshmallows, cut in half

Directions

  • Heat oven to 350°F. Line 12 muffin cups with liner and set aside.
  • In a large bowl, beat together 6 tablespoons of butter and sugar until fluffy. Add eggs and ½ teaspoon vanilla and beat until smooth. Add buttermilk and beat until combined.
  • Sift in flour, cocoa powder, baking soda and salt. Beat on low until just combined. Evenly divide batter between muffin cups.
  • Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Spread cooled cup cakes with frosting in a smooth layer. Press mini marshmallow halves into frosting to create a toadstool look.
  • Store in an airtight container.

Serves: 12

Ingredients

  • 14 tablespoons butter, softened and divided
  • 3⁄4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla, divided
  • 1⁄2 cup buttermilk
  • 1 1⁄4 cups all-purpose flour
  • 3⁄4 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 cup cocoa powder
  • 3⁄4 cup Marshmallow Creme
  • 1 cup powdered sugar
  • Red food coloring
  • 36 mini marshmallows, cut in half

Directions

  • Heat oven to 350°F. Line 12 muffin cups with liner and set aside.
  • In a large bowl, beat together 6 tablespoons of butter and sugar until fluffy. Add eggs and ½ teaspoon vanilla and beat until smooth. Add buttermilk and beat until combined.
  • Sift in flour, cocoa powder, baking soda and salt. Beat on low until just combined. Evenly divide batter between muffin cups.
  • Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
  • Spread cooled cup cakes with frosting in a smooth layer. Press mini marshmallow halves into frosting to create a toadstool look.
  • Store in an airtight container.