To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.Advertisement
Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl.
Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs and 2 teaspoons vanilla; beat until blended. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool in the pan for 10 minutes. Turn the cupcakes out onto a rack to cool completely.
Meanwhile, prepare frosting: Combine cream cheese, confectioners' sugar, yogurt and vanilla in a mixing bowl. Beat with an electric mixer until smooth. Cover and refrigerate until cold, about 30 minutes.
To decorate the cupcakes: Place a few tablespoons of sanding sugar on a plate. Halve each marshmallow on the diagonal, then press the cut side in the sugar to coat. Set aside.
Place the frosting in a decorating bag fitted with a large star tip. Pipe a few swirls of frosting on each cupcake. Press two marshmallow "ears" in place. Decorate with sprinkles and finish with a candle between the marshmallow "ears." Refrigerate until ready to serve.
To make ahead: Refrigerate for up to 8 hours.
Equipment: 12 candles
3 fat, 1 1/2 other carbohydrate, 1/2 starch