1-First Step: Gather and Prep Ingredients Begin by pulling together all your ingredients on a clean countertop to streamline the process. Measure out 200g sugar, 150g butter, 2 cups flour, 1 teaspoon baking soda, and chop 1 cup of fresh strawberries to ensure everything is ready. This mise en place not only saves time but also makes Strawberry Marshmallow Cupcakes easier for students or working professionals juggling schedules.

2-Second Step: Mix the Dry Ingredients In a large bowl, whisk together the 2 cups flour and 1 teaspoon baking soda until evenly combined. This step builds a solid base for your batter, helping the cupcakes rise properly and achieve that fluffy texture. For gluten-free variations, swap in gluten-free flour here to keep things inclusive.

3-Third Step: Cream the Wet Ingredients In another bowl, beat the 150g butter and 200g sugar until light and fluffy, which usually takes about 2-3 minutes with a hand mixer. Add in 2 large eggs and 1 teaspoon vanilla extract, mixing well to incorporate air and moisture. If you’re going vegan, use flax eggs instead to maintain the same creamy consistency while adapting for different dietary needs.

4-Fourth Step: Combine and Add Strawberries Gently fold the dry ingredients into the wet mixture, alternating with 1/2 cup milk to create a smooth batter. Stir in the chopped strawberries for that fresh burst of flavor, ensuring they’re distributed evenly. This is where Strawberry Marshmallow Cupcakes get their signature taste, and you can add a tablespoon of lemon juice if you want a zesty twist for low-calorie options.

5-Fifth Step: Bake the Cupcakes Preheat your oven to 180 degrees Celsius and line a muffin tin with paper cups. Fill each cup about two-thirds full with batter and bake for 18-22 minutes, or until a toothpick comes out clean. Keep an eye on them to avoid overbaking, which helps preserve the moisture and makes these cupcakes versatile for various occasions.

6-Sixth Step: Prepare the Marshmallow Frosting While the cupcakes cool, melt 200g of marshmallows in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly before spreading or piping onto the cupcakes for that fluffy topping. This step adds the wow factor to Strawberry Marshmallow Cupcakes, and you can use a vegan marshmallow alternative for those with specific preferences.

7-Final Step: Decorate and Serve Once cooled, frost the cupcakes with the marshmallow mixture and add extra strawberry slices for a pretty finish. Serve them right away for the best taste, or store as needed for later. This easy recipe yields about 12 cupcakes, making it perfect for sharing with friends or packing for travelers on the go.