Hummingbird Bakery marshmallow cupcakes

(68 ratings)

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Hummingbird Bakery marshmallow cupcakes
Hummingbird Bakery marshmallow cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Use chocolate or vanilla frosting to top these more-ish Hummingbird Bakery cupcakes, they'll be gobbled up in a flash!


  • 120g plain flour
  • 140g caster sugar
  • 1 tsp baking powder
  • a pinch of salt
  • 45g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • tsp vanilla extract
  • 12 medium pink marshmallows
  • 200g mini marshmallows

For the frosting:

  • 1 quantity vanilla frosting
  • Edible glitter, to decorate
  • A 12-hole cupcake tray, lined with paper cases

See our video recipe - how to make perfect cupcake buttercream


  1. Preheat the oven to 170C (325F) gas 3.
  2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
  3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 2025 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
  5. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  6. Put the medium marshmallows in a heatproof bowl over a pan of simmering water. Leave until melted and smooth.
  7. When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of melted marshmallow. Leave to cool.
  8. Stir the mini marshmallows into the vanilla frosting by hand until evenly dispersed.
  9. Spoon the frosting on top of the cupcakes and decorate with edible glitter.

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

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Average rating

  • 4
(68 ratings)

Your comments


All of the Hummingbird bakery cupcakes are fantastic!!!


Me too I love them but was in a right mess ha ha


These cupcakes were so nice!! I'm thinking of making them as a cake and I'm wondering would I need to do anything different??

Stacey Guilliatt

Wish I'd seen the wet hand comment too as it put me off making them again! Lol

Natalie Kirby

They are so yummy!! My little boy and I have almost come to blows over who gets to eat the most. Wish I'd seen the wet hand comment before doing the marshmallows, but I know now for next time! XXX


awsome go to fallen angle bakery on harbourne high street, birmingham they sell them there

Alison Connolly

I have made these cupcakes many times, they are delicious and very popular!

Linzi Brown

These cupcakes are delicious! When you are putting the melted marshmallow inside the cakes though make sure your hands are wet so the marshmallow doesn't stick to you rather than the cake :)

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