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Marshmallow Filled Easter Cupcakes

These colourful little cupcakes with a soft marshmallow centre are sure to surprise and delight all your sweet toothed friends and family this Easter.

  • Baking
  • 1-2 hours
  • Beginner


  • 150g of Unsalted Butter (Softened)
  • 150g of Caster Sugar
  • 3 Eggs
  • 150g of Self- raising Flour
  • 1 Teaspoon of Wilton Pure Vanilla Extract
  • Easter Bunny Icing Decorations
  • Buttercream Icing Recipe
  • 80ml heavy whipping cream


  • Cupcake tin
  • Decorating bags
  • Spatula
  • Cooling rack
  • Tip 230
  • Piping bag

Making The Cupcakes:

  1. Preheat the oven to 160C. Line the tin with cupcake cases.

  2. In a bowl, beat the sugar and butter with an electric whisk. Slowly add the flour whilst beating. Add the eggs and thoroughly combine.

  3. Divide the cake batter between the cupcake cases and bake for 18-20 minutes.

  4. Use a skewer to check if the cakes are cooked. Leave to cool.


  5. In a small bowl, melt the candy melts according to packet instructions. Heat the cream in a saucepan until warm. Whisk into the melted candy and cool until slightly warm..

  6. Use tip 230 and fill with marshmallow candy mixture; insert the tip into the centre of the cupcake and squeeze until the cupcake expands slightly.

  7. Ice as desired with a buttercream icing and top with a decoration.