Next, fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. The aroma as they bake is simply divine! While the cupcakes cool completely on a wire rack, it’s the perfect time to whip up that heavenly marshmallow frosting. In a large mixing bowl, use an electric mixer to beat the softened butter until creamy. Gradually add in the powdered sugar, vanilla extract, and heavy cream or milk. Beat until fluffy and smooth.
Once your cupcakes are cooled and your frosting is fluffy, it’s time for the fun part! You can use a piping bag or simply a spatula to spread the marshmallow frosting onto each cupcake. For that authentic S’mores look, sprinkle on the crushed graham crackers and a few mini marshmallows on top. If you’re feeling extra indulgent, you can use a kitchen torch to lightly toast the marshmallows for that right-out-of-the-campfire flavor.
Pro Tips for Best Results
I always recommend using room-temperature eggs and milk for the best mixing experience and final texture. When I tried it with cold ingredients, the batter was a bit lumpy, which isn’t what we’re going for here! Also, when you’re measuring your flour, make sure to spoon it into the measuring cup and level it off with a knife. I tested this three ways, and I found that scooping directly from the bag creates a denser cupcake.
Another tip? Be careful not to overmix your batter once the wet ingredients are added to the dry ingredients. Just mix until combined to keep your cupcakes light and fluffy. And if you manage to keep any cupcakes for the next day, store them with a paper towel over the top in an airtight container. This keeps them moist and delicious!
Common Mistakes to Avoid
One mistake I made on my first attempt was using cold butter for the frosting. It didn’t blend well, and I ended up with a lumpy texture instead of the smooth frosting I desired. Always make sure your butter is at room temperature before starting! Additionally, I discovered that the amount of marshmallows on top needs to be just right; too many can make the cupcakes top-heavy and they might topple over. So balance is key!
Another common pitfall is pulling the cupcakes out of the oven too soon. I once took them out based on time alone, but they were still gooey in the center and didn’t hold their shape well. I learned that the toothpick test is the best strategy to know for sure they are done. And don’t be surprised if your first batch looks a little uneven—baking is an art that improves with practice! (See the next page below to continue…)