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Swiftly Sweet Vegan Marshmallow Melody Cupcakes

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Serves 12 cupcakes | Prep Time 15 minutes | Cook Time 25 minutes

Why I Love This Recipe

Marshmallows were originally made from the root of the marshmallow plant!

Ingredients You'll Need

1 ½ cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup vegan mini marshmallows
Vegan butter for frosting
2 cups powdered sugar
1/4 cup vegan marshmallow cream
1/2 teaspoon vanilla extract


Preheat your oven to 350°F (175°C) and line a jumbo cupcake pan with cupcake liners.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add the warm water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined.

Fold in the vegan mini marshmallows.

Fill each cupcake liner about two-thirds full with the batter.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before frosting.

For the vegan marshmallow frosting, beat the softened vegan butter until creamy.

Gradually add the powdered sugar and continue beating until well combined.

Add the vegan marshmallow cream and vanilla extract. Beat until fluffy and smooth.

Once the cupcakes are completely cooled, frost them generously with the vegan marshmallow frosting.

Top each cupcake with a few extra vegan mini marshmallows for decoration.

Pairs Well With

A hot cup of vegan hot chocolate

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