Marshmallow Funfetti Cupcakes

I know this recipe has nothing to do with Fall, but who doesn't love Funfetti Cake? It brings back tons of childhood memories for me.

Every time I take a bite of funfetti cake, I'm instantly transported back to my childhood, bouncing away in a blow-up castle jumphouse, roaring down a slip 'n' slide, and ending the party by stuffing one of these tasty cupcakes in my mouth. I know I'm not the only one who feels immense 90's nostalgia whenever funfetti rolls around! Who's with me? 

These funfetti cupcakes are more than just your average sprinkled delight. They have the amazing addition of marshmallow creme. Gooey, ooey, melt in your mouth, marshmallow creme. It's messy, but it's just so much fun! With the marshmallow creme added to the buttercream frosting, you get a light, airy, frosting that still packs a punch. Top it with mini marshmallows, and you're going to be everyone's favorite person at work. Trust me. 

Marshmallow Funfetti Cupcakes 

Yield: 24 cupcakes

INGREDIENTS
For the Cupcakes: 
3 1/2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cups heavy cream
1/2 cup melted butter
2 eggs
2 tsp vanilla extract
1 tsp vanilla bean paste
3/4 cups boiling water
1 cup rainbow sprinkles

For the Vanilla Marshmallow Buttercream: 
1 cup butter, softened
1/2 cup marshmallow creme 
5 cups powdered sugar
3 tbsp heavy whipping cream
2 tsp vanilla extract
Rainbow sprinkles and mini marshmallows for topping

INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit. Prepare two 12-count cupcake tins with cupcake wrappers.

For the cake, sift together flour, sugar, baking powder, baking soda, and salt. Add flour mixture to the bowl of a stand mixer. Then add cream, melted butter, eggs, vanilla, and vanilla bean paste to flour mixture. Mix on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Add the rainbow sprinkles and mix until just combined. 

Distribute cake batter evenly among the cupcake tins, about 1/4 cup batter per cupcake. Bake for about 25-30 minutes, until golden brown and a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes. Then, remove the cupcakes the pans and cool completely on a wire rack. 

To make the frosting, cream the butter in the bowl of a stand mixer. Then, add the sugar and cream to the butter, alternating between the two and using only a cup of powdered sugar and a couple of tablespoons of cream at a time. Add the vanilla at the end, mixing until combined well. 

Once the cupcakes are completely cool, use a piping bag to frost the cupcakes. Top with mini marshmallows and rainbow sprinkles.