These mini-cupcakes are fun to serve any time of year.
Story Behind the Recipe
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3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
1 cup milk
1 tablespoon vanilla
2 cups powdered sugar
1 1/2 cups Land O Lakes® Butter, softened
1 teaspoon vanilla
2 (7-ounce) jars marshmallow creme
Heat oven to 350ºF. Place mini paper baking cups into mini-muffin pans; set aside.
Combine flour, baking powder and 1/2 teaspoon salt in bowl; set aside.
Combine sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with milk and 1 tablespoon vanilla, beating well after each addition on low speed, just until mixed.
Spoon 1 level tablespoon batter into each mini paper baking cup. Bake 14-16 minutes or until center is set. Cool completely.
Combine powdered sugar, 1 1/2 cups butter and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Frost cupcakes.
Read the Story Behind the Recipe
For regular-size cupcakes, prepare batter as directed. Divide batter evenly among 24 regular-size muffin pan cups lined with paper baking cups. Bake 23-26 minutes or until toothpick inserted comes out clean. Makes 24 cupcakes.