Winter Wonderland Cupcakes [Marshmallow Surprise]

Winter Wonderland Cupcakes topped with white buttercream, marshmallows, silver sprinkles and whipped cream. A gooey marshmallow surprise awaits inside.

Winter Wonderland Cupcakes for Christmas with sliver sprinkles and marshmallows

Winter Wonderland Cupcakes

These cupcakes are straight out of my dreams, but I underestimated how difficult it is to make white batter and icing. So be forewarned, Winter Wonderland Cupcakes are divine to look at and even more glorious to eat, but get ready for some work and a pretty messy kitchen.

I highly recommend making these when the family’s visiting for the holidays. If they want a cupcake, clean-up duty is in order.

Winter Wonderland Cupcakes for Christmas with sliver sprinkles and marshmallows top view


Spoonful of Winter Wonderland Cupcakes for Christmas with sliver sprinkles and marshmallows

Other Wanderspice Holiday Desserts

Thanksgiving Carrot Cupcakes [Salted Caramel Drip]

Mini Carrot Bundt Cakes with Pecan Drizzle

Black Magic Cupcakes with Mystical Sprinkles

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Christmas Cupcake Recipe - Winter Wonderland with white buttercream and super light white cake with a marshmallow surprise.

Winter Wonderland Cupcakes

Frosty marshmallowy cupcakes with snowflake sprinkles

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 153 kcal


Cake Batter

  • 2 teaspoons vanilla extract
  • 1 cup white sugar
  • 2 1/2 cups unbleached-all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 4 large eggs whites
  • 1 1/2 cups vegetable oil

Buttercream Topping

  • 1 cup white butter Land O'Lakes
  • 3 cups confectioner's sugar
  • 2 tbsp heavy cream
  • 3 drops icing whitener as needed
  • 1 cup mini marshmallows
  • 1 cup whipped cream canned
  • 1/4 cup sliver or white sprinkles



  1. Adjust an oven rack to the middle position and heat the oven to 350° F.

  2. Whisk the flour, baking powder, baking soda, salt together in a medium-size bowl.

  3. In another large bowl, whisk the eggs and oil until thoroughly combined and emulsified.

  4. Whisk in the flour mixture until incorporated.

  5. Give the batter a few more folds with a rubber spatula to completely incorporate.  

  6. Using a standard cupcake or muffin tin, add a cupcake liner of choice and fill 3/4 of the cup. Add one marshmallow to the center. Make sure it's completely covered.

  7. Tap the tin against the countertop two or three times to settle the batter.

  8. Bake until a toothpick inserted in the center comes out with a few moist crumbles attached. About 15 minutes, rotating the tin halfway through the baking time.

  9. Cool the cupcakes completely before removing from the tin about one hour.

Buttercream Topping

  1. Place room temperature white butter in a bowl and cream by hand or mixer for several minutes. 

  2. Add 1/3 cup of confectioner's sugar at a time, ensuring each portion is fully blended before adding the next portion.

  3. Add heavy cream and mix until desired consistency is achieved.

  4. Add one drop of icing whitener and blend. Repeat until ideal whiteness is achieved. 

Cupcake Decoration

  1. Pipe buttercream onto cooled cupcakes. Try creating peaks for a mountain-like effect. Add mini marshmallows, top with sprinkles or edible glitter.

  2. Right before serving, add copious amounts of whipped cream for complete exaggeration.

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