Merry and Bright Marshmallow Filled Christmas Cupcakes | Get into the holiday spirit with these festive cupcakes, full of fun colors and perfect for your Christmas Party!  Starting with my favorite Vanilla Cupcake, then filled with homemade cotton candy marshmallow, topped with a creamy vanilla butter frosting, sprinkles and a candy dipped truffle!  Wow!  Now that’s a party cupcake! 

DON’T THESE MERRY  AND BRIGHT MARSHMALLOW FILLED CHRISTMAS CUPCAKES JUST MAKE YOU WANT TO THROW A HOLIDAY PARTY?

Change up your color scheme this year and use lime green, red, blue and pink!  I love using what I call the “new” holiday colors.  There’s a lot going on with these fun Merry and Bright Marshmallow Filled Christmas Cupcakes.  Choose to make them will all the layers of fun or pick only a few.  No matter what you choose to do you can be sure the end result will be a fabulous Christmas cupcake!

The key to a great cupcake is using good ingredients.  That’s why when I make cupcakes from scratch I love using Dixie Crystals granulated sugar.  They only use high-quality pure can sugar.  I only trust one brand when it comes to adding fun flavors to candy or in this case marshmallows and that’s LorAnn Oils and Flavors.  LorAnn offers premium essential oils, candy oils, baking flavors and baking emulsions.  I have used many…many….many different flavors.  This time I used the Cotton Candy Flavor in the marshmallow filling.  YUM!  What really makes these cupcakes pop are the sprinkles from Sweets and Treats Boutique.  You know I love my sprinkles.  I used two kinds for this cupcake.  The bottom layer is Merry and Modern and the top layer is Merry and Bright. Visit Sweets & Treats Boutique for all your greaseproof cupcake liners, sprinkles and sprinkle mixes needs.

   For the Top:  Take store bought white chocolate truffles, freeze them, dip (one at a time) in melted candy (the color of your choice), place on a cookie sheet lined with parchment paper to harden.  Voila!  You have a cute easy cupcake topper.

If you would rather skip that step and use a cupcake pick I’ve got you covered.  Click here for a cute cupcake pick—->>>>Merry and Bright Marshmallow Filled Christmas Cupcake Pick.  Cut them out and tape or glue them to a toothpick or popsicle stick.

For the Cupcakes:

Use the end of a large piping tip or the tip of a paring knife….

to hollow out each cupcake.

Pipe the marshmallow filling into each cupcake.

Smooth off with an offset spatula.

Spread on the bottom layer of frosting and dip into the Merry and Modern sugar mix.  Add a swirl of the frosting over the top of the decorated frosting and a sprinkle of the Merry and Bright sprinkle mix.  Top with the candy covered truffle, cupcake pick or BOTH!

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Merry and Bright Marshmallow Filled Christmas Cupcakes

Yield: 24 Cupcakes

 

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Ingredients

For the Vanilla Cupcakes

• 2 teaspoons vanilla paste or extract
• 1 cup unsalted butter, softened
• 1 1/2 cups Dixie Crystals granulated sugar
• 2 large eggs
• 4 large egg yolks
• 3 cup all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the Cotton Candy Marshmallow Filling

• link below ↓↓↓↓↓

For the Vanilla Butter Frosting

• link below ↓↓↓↓↓
• sprinkles

For the Truffle Topper

• 2 (6 ounce) bags vanilla truffles
• 1/2 cup melted candy in each color, pink, blue, lime green and red

Instructions

For the Vanilla Cupcakes:

Preheat oven to 350°.  Line 24 muffin cups with liners.  In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.  Whip until combined; slowly add sugar and continue beating until combined.  Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.  In a separate bowl whisk together the flour, baking powder and salt.  Pour vanilla in with the heavy cream.  Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.  Fill to three fourths full (one ice cream scoop).  Bake 20 to 25 minutes.  Cool completely, using a piping tip or paring knife hollow out the center of each cupcake. Set aside.

For the Cotton Candy Marshmallow Filling:

Click here for the directions of how to make the marshmallows---->>>>EASY TO MAKE COTTON CANDY FLAVORED MARSHMALLOWS.  Once the marshmallow filling is made, spoon into a large piping bag and fill the cupcakes, use an off set spatula to level the filling.  Pour the remaining filling into a 8x8-inch baking dish sprayed with non stick cooking spray and follow the remaining directions for making marshmallows.

For the Vanilla Butter Frosting:

Click here for the recipe---->>>>VANILLA BUTTER FROSTING

For the Truffle Topper:

Place truffles in the freezer and wait until frozen to use.  Line a cookie sheet with parchment paper.  Pour candy (one color at a time) in a microwave safe bowl.  Heat 1 minute on 70%, stir until melted.  Dip frozen truffles in melted candy, spoon melted candy over truffles, use a fork and place the coated truffle on the lined cookie sheet to harden.

Putting it all Together:

Spread on the bottom layer of frosting and dip into the Merry and Modern sugar mix.  Add a swirl of the frosting over the top of the decorated frosting and a sprinkle of the Merry and Bright sprinkle mix.  Top with the candy covered truffle, cupcake pick or BOTH!

Notes

 

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

MORE DELICIOUS HOLIDAY RECIPES!

Beverages:

Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Candies:

Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife

Desserts:

Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise