Toasted Marshmallow Frosting Recipe

smores cupcakes

smores cupcakes By i-heart-baking
smores cupcakes – graham cracker crust, chocolate cake, and toasted marshmallow frosting

Inspired by i-heart-baking‘s delicious looking cupcakes, we put together this recipe for toasted marshmallow frosting.  Michelle used toasted marshmallow frosting on her s’mores cupcakes pictured above, but we think this recipe would be amazing on lemon or even pink champagne cupcakes. Of course, you’ll likely have a sticky marshmallow mustache when you bite into one, but that’s half the fun!


12 large marshmallows
1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract

Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.

9 Responses to “Toasted Marshmallow Frosting Recipe”

    • This recipe will generously frost 12 standard cupcakes, you might be able to do 24 if you had a light hand when applying the frosting. How does this translate into mini cupcakes? You’ll be able to frost double the amount, so 24 generously frosted mini cupcakes.

    • Honestly here in Seattle it never gets hot enough for me to worry about it. I imagine if you kept them out of the sun they would be fine. I would try and minimize how long they’ll be in the heat though. I recommend only having them out for 2 hours or less. I’m pretty sure you’ll have sweating if you freeze and thaw them.

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