Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup mini marshmallows for cupcakes. 1/2 cup mini marshmallows for topping. 1 cup confectioners' sugar. 1/2 cup unsalted butter, softened for frosting. 1 tsp vanilla extract for frosting. 2 cups marshmallow fluff for frosting.
Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a cupcake pan with paper liners. Whisk the flour, baking powder, and salt in a medium-sized bowl. Put aside. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Add the dry ingredients to the wet mixture gradually, starting and ending with the dry ingredients and alternating with the milk. Blend until barely combined. Add the half cup of mini marshmallows and mix well. Spoon the batter evenly into each cupcake liner, filling it to about two thirds of the way. A toothpick inserted into the center should come out clean after baking for 18 to 20 minutes in a preheated oven. Place cupcakes on a wire rack and let cool completely. Make the marshmallow frosting while the cupcakes cool. Beat the softened butter until it becomes creamy in a mixing bowl. Beat in the vanilla extract and confectioners' sugar until thoroughly blended. Once the frosting is light and fluffy, fold in the marshmallow fluff. After the cupcakes cool completely, top each one with a piped or spread marshmallow frosting. Add any additional desired decorations along with the leftover mini marshmallows to decorate. These delectable Back to School Cupcakes are ready to be served.