Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
1 package store-bought white cake mix
1 container store-bought vanilla icing
1 (10-ounce) bag mini-marshmallows
12 red and white striped cupcake liners
Preheat the oven according to cake mix package instructions. Line a muffin tin with cupcake liners.
Make the cake batter according to package instructions and fill the cupcake liners evenly with the cake batter. Transfer to the oven and bake according to package instructions. Remove and allow to cool completely.
Using an offset spatula, ice the tops of the cupcakes. Cover the tops of the frosted cupcakes with a generous amount of mini-marshmallows. Using a blow torch, lightly toast the marshmallows until they are a light golden brown and resemble popcorn, about 10-15 seconds per cupcake. Enjoy!