Homemade Little Debbie Cupcakes

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Get ready to take a delicious trip down memory lane with these Homemade Little Debbie Cupcakes! If you were a fan of those iconic treats growing up (and let’s be honest, who wasn’t?), then you’re in for a real treat. These cupcakes are like a homemade version of your childhood favorite, but with a gourmet twist that’ll leave you craving more.

Why You’ll Love Homemade Little Debbie Cupcakes

  • Nostalgic Bliss: Remember the joy of unwrapping a Little Debbie Cupcake as a kid? Well, get ready to relive that nostalgic moment with every bite of these homemade treats!
  • Easy to Make: Despite their gourmet taste, these cupcakes are surprisingly easy to whip up. With simple ingredients and straightforward instructions, even beginner bakers can master this recipe.
  • Decadent and Delicious: From the rich cocoa powder to the creamy marshmallow filling and chocolate ganache topping, every component of these cupcakes is bursting with indulgent flavor.
  • Perfect for Any Occasion: Whether you’re baking for a birthday party, a special celebration, or just a cozy night in, these cupcakes are sure to be a hit with kids and adults alike.
  • Customizable Creations: Feel free to get creative and put your own spin on these cupcakes! Experiment with different flavored yogurts in the batter or try topping them with white chocolate ganache for a fun twist.

Ingredients Needed To Make Homemade Little Debbie Cupcakes

  • Gluten-free flour
  • Cocoa powder
  • Sugar
  • Baking powder
  • Baking soda
  • Greek yogurt (dairy-free)
  • Kosher salt
  • Vegetable oil
  • Espresso powder
  • Fresh brewed coffee
  • Eggs
  • Vanilla extract
  • Marshmallow fluff
  • Butter
  • Powdered sugar
  • Heavy cream
  • Dark chocolate

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Homemade Little Debbie Cupcakes

  1. Preparation: Preheat your oven to 350 degrees Fahrenheit and spray your muffin pans with nonstick baking spray.
  2. Mixing Batter: In a mixing bowl, beat eggs and sugar until fluffy. Add vanilla, yogurt, oil, and espresso powder, mixing well. Gradually add dry ingredients, then mix in the coffee until just incorporated.
  3. Baking: Divide the batter into the pans and bake for 35-45 minutes until a toothpick comes out clean. Allow to cool completely before filling.
  4. Creating Filling: Mix butter and sugar until smooth, then fold in the marshmallow fluff until combined. Fill the center of each cupcake with the filling.
  5. Making Ganache: Create a double boiler and melt the heavy cream and dark chocolate until smooth. Dip the tops of each cupcake into the ganache and allow to harden before serving.

Variations & Substitutions

  • Experiment with different flavored yogurts for a unique twist in the cupcake batter.
  • Try topping your cupcakes with white chocolate ganache for a different flavor profile.

Commonly Asked Questions

Can I use instant coffee instead of brewed coffee? 

Yes, you can! Just dissolve the instant coffee in hot water before adding it to the batter.

How can I store leftover cupcakes?

To keep your homemade Little Debbie cupcakes fresh, store them in an airtight container at room temperature for up to 3-4 days. If you prefer to store them for longer, you can freeze the cupcakes in airtight containers or freezer bags for up to 2-3 months. Thaw them in the refrigerator overnight before serving.

How can I achieve the perfect swirl on top of the cupcakes?

To achieve the classic swirl on top of the cupcakes, fill a piping bag fitted with a large round tip with the marshmallow cream frosting. Hold the piping bag perpendicular to the surface of the cupcake and apply even pressure while swirling the frosting in a circular motion from the center to the edges.

Can I substitute the vegetable oil with another type of oil?

Yes, you can substitute the vegetable oil with other types of oil such as canola oil or melted coconut oil. Keep in mind that different oils may slightly alter the flavor and texture of the cupcakes, so choose one that suits your preferences.

What can I use as a substitute for marshmallow cream?

If you don’t have marshmallow cream on hand, you can try substituting it with marshmallow fluff or homemade marshmallow sauce. Alternatively, you can make a simple frosting using powdered sugar, butter, and vanilla extract for a similar sweet and creamy topping.

Homemade Little Debbie Cupcakes

These Nostalgic Cupcakes were my favorite growing up!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: little debbie cupcakes
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 18
Calories: 314kcal


  • Measuring cups/spoons
  • muffin pans
  • mixing bowls
  • nonstick baking spray


Ingredients for Cupcakes

  • 2 cups 1.1 gluten-free flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 5 oz unsweetened Greek yogurt dairy-free
  • 1 tsp kosher salt
  • ½ cup vegetable oil
  • 1 tsp espresso powder
  • 1 cup fresh brewed coffee
  • 2 eggs
  • 2 tsp vanilla extract

Ingredients for Filling

  • 7 oz marshmallow fluff
  • 3 tbsp butter
  • cup powdered sugar

Ingredients for Ganache


Making the Cupcakes

  • Preheat the oven to 350 degrees and spray muffin pans with nonstick baking spray.
  • In a mixing bowl, beat eggs and sugar on high for 3 minutes. Add vanilla, yogurt, oil, and espresso powder. Mix well.
  • Add dry ingredients and mix until just incorporated. Mix in the coffee.
  • Divide batter into the pans, bake for 35-45 minutes until a toothpick comes out clean.
  • Allow to cool completely. Cut a 1/2″ diameter and scoop out the inside for the cream filling.

Making the Filling

  • Mix butter and sugar until smooth, then mix in the fluff until just incorporated.
  • Fill the inside of the muffins and top with ganache. Optionally, decorate the top with buttercream frosting.

Making the Ganache

  • Create a double boiler and add heavy cream and chocolate to a glass bowl.
  • Place over medium heat. Once melted and smooth, it’s ready for the cupcakes.

Dipping Instructions

  • Hold each cupcake upside down and dip the tops into the ganache.
  • Allow excess chocolate to run off the top.
  • All to harden before devoting the top, optional


  • Try different flavored yogurts for a unique twist in the cupcake batter.
  • Experiment with white chocolate ganache for a different topping.


Serving: 1g | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 284mg | Potassium: 131mg | Fiber: 3g | Sugar: 34g | Vitamin A: 136IU | Vitamin C: 0.02mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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