Easy Marshmallow Cupcakes (Flower Pot)
Quick and easy marshmallow cupcakes recipe from scratch. Transform chocolate cupcakes to flower pots by filling them with marshmallow fluff, topping them with marshmallow frosting and then decorating with fluffy marshmallows and colorful sugar.
Servings: 24 Cupcakes
Calories: 492kcal
Ingredients
- 24 Chocolate cupcakes
- 4 cups Marshmallow frosting
- 1.5 cups Marshmallow fluff
- 2 cups Jelly beans Or any round candy you like such as m&m or Skittles.
- 1 bag Marshmallows 10 oz. bag. You can also use mini marshmallows to make small petals or large marshmallows to make larger petals.
- 1.5 cups Granulated sugar Divide the sugar into a few smaller cups and color each batch with a few of drops of liquid food coloring.
Instructions
- Bake chocolate cupcakes and allow them to cool fully to room temperature.
- While the cupcakes are baking and cooling, prepare the frosting.
- Fill each cupcake with marshmallow fluff. Check out this detailed post on How to Make Filled Cupcakes (Stuffed Cupcakes)
- Spread a thin layer of icing on top of each cupcake with a spatula. It does not need to be perfectly smooth.
- Fill each mini plastic flower pot with about 1 tablespoon of jelly beans. This is optional. My family likes the little hidden surprise.
- Place the frosted cupcake in each pot on top of the jelly beans.
- Spread some more frosting on top of the cupcake and use a spatula to create a smooth surface.
- Cut each marshmallow diagonally with scissors.
- Place them in a bowl of colored sugar.
- Mix with a spoon until the sticky side is fully covered in colorful sugar.
- Stick them on top of your frosted cupcakes. Start from the outer edge and work your way inwards. Make one row of petals, then a second row, then a third row e.t.c until the top is completely covered in petals.
- Place a small jelly bean or m&m candy in the center and you are done. Enjoy.
Video
Notes
- To make colorful sugar, just add a few drops of liquid food coloring of your choice and mix until evenly combined. You can do this in a Ziploc bag too which is less messy than doing it in a bowl.
- Make sure your cupcakes cool fully before you decorate them or else the icing will melt and you will end up with a sticky mess.
- You don't need to add jelly beans at the bottom of the flower pots. It is optional. The reason I added them is because kids love fun surprises like this. Also, it gives the cupcakes some height and allows the top to be iced flat and smooth.
- Try a different filling like Nutella or jam or even Biscoff cookie butter.
- I used white marshmallows but you can use colored marshmallows too.
- You can follow the same technique for mini marshmallows and regular sized marshmallows.
- Instead of jelly beans, you can use any other round candy you like such as m&m or Skittles.
- Read additional tips and variations above.
- Leftovers can be stored in a covered container in the fridge for up to 3 days.
Nutrition
Calories: 492kcal | Carbohydrates: 97g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 76g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg