Vanilla Bean Cupcakes with Toasted Marshmallow Chocolate Frosting.

Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting. Sweet, simple, and so delicious—these are the kind of cupcakes everyone loves. Light and fluffy vanilla cupcakes, made with real vanilla bean, are generously frosted with whipped chocolate marshmallow frosting and finished with swirls of toasted marshmallow. Perfect for birthdays, holidays, or any special occasion.

Aside from a classic s’more, the only way I really love marshmallows is toasted—when they have that deeper, almost caramelized flavor instead of just sweet on sweet. If I have the time, I’ll even make my own, but toasted is always the way to go.

Lately, I’ve been swapping vanilla extract for real vanilla bean paste, and it’s one of those small changes that makes a big difference. Recipes I already love feel just a little more special with it.

With spring here and summer just around the corner—right after Easter and Mother’s Day—I always start craving lighter, more fun desserts.

So I wanted to share my go-to vanilla cake recipe that I’ve been making for years, updated with vanilla bean paste and topped with a light, fluffy chocolate frosting.

The toasted marshmallows add the best subtle twist, bringing in hints of that warm, toasty sugar flavor. It really makes the frosting.

If I have the time, I’m planning to make these for Easter Sunday and top each cupcake with a chocolate egg or bunny—so simple, but so cute.

The Details

Ingredients

For the Vanilla Bean Cupcakes:

• Melted coconut oil
• Sour cream
• Eggs
• Brown sugar
• Granulated sugar
• Vanilla bean paste
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Milk

For the Whipped Chocolate Marshmallow Frosting:

• Unsalted butter
• Powdered sugar
• Cocoa powder
• Vanilla extract
• Heavy cream
• marshmallows

Tools You’ll Need

You’ll need a cupcake pan and paper liners to bake the cupcakes. A couple of mixing bowls and a whisk are perfect for bringing the batter together. For the frosting, use either a hand mixer or a stand mixer to get it light, fluffy, and smooth.

Have a spatula on hand for mixing and scraping down the bowl, plus something to divide the batter evenly into the liners—an ice cream scoop works great for this.

For the marshmallows, all you need is a baking sheet and your oven’s broiler to get them perfectly toasted.

The Steps

Step 1: prepare

Preheat your oven and line a cupcake pan with paper liners. I always start here so everything is ready to go once the batter comes together.

Step 2: make the batter

In a large bowl, whisk together the melted coconut oil, sour cream, eggs, both sugars, and vanilla bean paste. The vanilla bean paste adds the best flavor and makes everything smell amazing right from the start.

You can use vanilla extract, but if you have vanilla bean paste, it’s worth it.

Add the flour, baking powder, baking soda, and salt. Mix gently, then slowly pour in the milk, stirring just until smooth. Be careful not to overmix—this keeps the cupcakes light and fluffy.

Step 3: bake

Divide the batter evenly among the cupcake liners. Bake until the tops are just set and the centers no longer jiggle. Let the cupcakes cool completely before frosting—this is key.

Step 4: make the frosting

While the cupcakes cool, make the frosting. Beat together the butter, powdered sugar, cocoa powder, and vanilla until smooth and creamy. Add the cream and whip until light, fluffy, and almost mousse-like. It’s rich, but still airy.

Step 5: toast the marshmallows

Spread the marshmallows on a baking sheet and broil for 1–2 minutes, watching closely. They can go from perfect to burnt quickly. You’re looking for golden, lightly charred tops.

Let them cool slightly, then gently fold about half into the frosting. This adds little pockets of gooey, toasted sweetness.

Step 6: frost each cupcake

Once the cupcakes are completely cool, frost generously. Don’t be shy. Finish with the remaining toasted marshmallows on top.

If you’re making these for Easter or a spring gathering, try topping each cupcake with a chocolate egg or bunny for a fun, festive touch.

Tips and Tricks

If you can, use vanilla bean paste instead of extract. It really does make a difference and gives the cupcakes a deeper, more special vanilla flavor. If all you have is vanilla extract, that works too.

Don’t overmix the batter. Once you add the flour and milk, mix just until everything is combined. This keeps the cupcakes soft and fluffy instead of dense.

Keep a close eye on the marshmallows while broiling—they toast fast, like really fast. I never walk away from the oven here.

Let the marshmallows cool slightly before folding them into the frosting. If they’re too hot, they’ll melt right in instead of creating those gooey little pockets.

If your frosting feels too thick, add a splash more cream and whip again until it’s light and fluffy.

For a fun spring or Easter twist, top each cupcake with a chocolate egg or bunny. It’s such a simple touch, but makes them feel extra cute and festive!

Lastly, if you make these Vanilla Bean Cupcakes with Toasted Marshmallow Chocolate Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram or Facebook! Looking through the photos of recipes you all have made is my favorite!