Sign In Chef

By signing up, you agree to our Terms and Privacy Policy.
Sign In with Facebook Sign In with Twitter Sign In with Google Sign In with Windows
OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Toasted Marshmallow Cupcakes

 
Toasted Marshmallow Cupcakes
Image © Cheeky Kitchen
This recipe is vegetarian.vegetarian
 
One serving costs about $0.04

$0.04 per serving

92 people like this recipe

92 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:33%

Spoonacular Score: 33%

 

Toasted Marshmallow Cupcakes requires roughly 45 minutes from start to finish. For 63 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 608 calories, 8g of protein, and 27g of fat. It is a good option if you're following a vegetarian diet. This recipe from Cheeky Kitchen requires egg yolk, baking soda, vanilla, and milk. 92 people found this recipe to be delicious and satisfying. A couple people really liked this American dish. Overall, this recipe earns a not so outstanding spoonacular score of 32%. Similar recipes include Chocolate Cupcakes with Toasted Marshmallow Frosting, Chocolate Graham Cracker Cupcakes With Toasted Marshmallow, and Sweet Potato Cupcakes w/ Toasted Marshmallow Frosting.

Ingredients

Servings:
0.5 teaspoons
0.5 teaspoons baking powder
baking powder
0.25 teaspoons
0.25 teaspoons baking soda
baking soda
0.5 teaspoons
0.5 teaspoons butter
butter
1 stick
1 stick butter
butter
0.5 teaspoons
0.5 teaspoons coconut
coconut
1
1  egg
egg
1
1  egg yolk
egg yolk
1.33 cups
1.33 cups flour
flour
0.5 cups
0.5 cups milk
milk
0.25 teaspoons
0.25 teaspoons nut butter
nut butter
1 bag
1 bag powdered sugar
powdered sugar
1 cup
1 cup sugar
sugar
1 teaspoon
1 teaspoon vanilla
vanilla
0.5 teaspoons baking powder
0.5 teaspoons
baking powder
0.25 teaspoons baking soda
0.25 teaspoons
baking soda
0.5 teaspoons butter
0.5 teaspoons
butter
1 stick butter
1 stick
butter
0.5 teaspoons coconut
0.5 teaspoons
coconut
1  egg
1
egg
1  egg yolk
1
egg yolk
1.33 cups flour
1.33 cups
flour
0.5 cups milk
0.5 cups
milk
0.25 teaspoons nut butter
0.25 teaspoons
nut butter
1 bag powdered sugar
1 bag
powdered sugar
1 cup sugar
1 cup
sugar
1 teaspoon vanilla
1 teaspoon
vanilla


Instructions

Read the detailed instructions on Cheeky Kitchen

Price Breakdown

Cost per Serving: $0.62
Ingredient
1/2 teaspoon baking powder
1/2 teaspoon butter
1 stick butter
1 egg
1 egg yolk
1 1/3 cup flour
1/2 cup milk
1/4 teaspoon nut butter
1 cup sugar
1 teaspoon vanilla
Price
$0.02
$0.02
$0.97
$0.24
$0.24
$0.22
$0.17
$0.03
$0.28
$0.31
$2.49

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
607 Calories
7g Protein
27g Total Fat
84g Carbs
2% Health Score
Limit These
Calories
607
30%

Fat
27g
42%

  Saturated Fat
16g
102%

Carbohydrates
84g
28%

  Sugar
52g
58%

Cholesterol
154mg
52%

Sodium
317mg
14%

Alcohol
0.36g
2%

Get Enough Of These
Protein
7g
15%

Selenium
21µg
31%

Vitamin B1
0.36mg
24%

Folate
90µg
23%

Vitamin B2
0.35mg
21%

Vitamin A
895IU
18%

Phosphorus
161mg
16%

Manganese
0.31mg
15%

Iron
2mg
13%

Vitamin B3
2mg
13%

Calcium
88mg
9%

Vitamin D
1µg
9%

Vitamin E
1mg
7%

Vitamin B5
0.63mg
6%

Vitamin B12
0.37µg
6%

Potassium
180mg
5%

Fiber
1g
5%

Zinc
0.7mg
5%

Copper
0.09mg
4%

Magnesium
15mg
4%

Vitamin B6
0.07mg
3%

Vitamin K
2µg
2%

covered percent of daily need

Related Recipes