These Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting walk the line between classic comfort and a little playful sweetness thanks to the marshmallow cream. I make these for birthdays and potlucks because they hold their shape, stay moist, and get rave reviews every time. If you love cream cheese-topped treats, you might also enjoy Irresistible Red Velvet Cream Cheese Muffins for a slightly different texture and format.
Why Make This Recipe
- Rich, tangy cream cheese balances the sweet marshmallow for a well-rounded frosting flavor.
- The cupcakes stay moist for days when made with buttermilk and tempered mixing.
- They’re great for celebrations—bright red color and a piped frosting make an impressive presentation.
- The recipe is straightforward and uses common pantry ingredients most home cooks already have.
- Personal insight: I love this version because the marshmallow cream adds a light, pillowy texture to classic cream cheese frosting without making it overly sweet. Also check this seasonal take on cupcakes for inspiration from a different flavor profile: delicious pumpkin cupcakes with cinnamon cream cheese frosting.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 18–22 minutes at 350°F (175°C)
- Total time: 40–45 minutes including cooling
- Servings: Makes 12 standard cupcakes
- Difficulty: Easy — basic creaming and folding techniques
- Method: Cream butter and sugar, add eggs, alternate dry ingredients with buttermilk, bake in a lined muffin tin, then cool and frost.
My Experience Making This Recipe
I tested this version multiple times to get the crumb even and the frosting stable at room temperature. My main discovery was that a small amount of unsweetened cocoa (1 tablespoon) preserves the classic red velvet flavor while keeping the batter texture light. I also found chilling the frosting 10–15 minutes before piping gives cleaner swirls.
How to Make Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
Start by creaming 4 tablespoons (1/2 stick) unsalted butter with 1 cup granulated sugar until pale and fluffy. Beat in 2 large eggs one at a time and 1 teaspoon vanilla, then alternate adding 2 1/4 cups all-purpose flour mixed with 1 tablespoon unsweetened cocoa, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 cup buttermilk; fold gently to avoid overworking. Add 1 tablespoon vinegar and 2 tablespoons red food coloring to the wet mix, portion into a lined 12-cup muffin tin, and bake at 350°F (175°C) for 18–22 minutes until a toothpick comes out with a few moist crumbs. Cool completely on a rack before frosting.
For the marshmallow cream cheese frosting, beat together 8 oz cream cheese (room temperature) and 4 tablespoons softened butter until smooth, then add 3 cups powdered sugar gradually. Fold in 4 ounces marshmallow fluff (also called marshmallow creme) and chill 10–15 minutes if it feels soft; pipe or spread onto cooled cupcakes.
Expert Tips for Success
- Use room-temperature eggs and dairy so ingredients incorporate quickly and you avoid overmixing.
- Choose Dutch-process or natural unsweetened cocoa (1 tablespoon) for the subtle chocolate note that defines red velvet without making it taste like chocolate cake; sift it with the flour to prevent lumps.
- Measure flour by spooning it into the cup and leveling with a knife — not by scooping — to avoid dense cupcakes.
- If you want a more stable frosting in warm weather, add 1–2 tablespoons of sifted powdered sugar and chill the frosting briefly before piping. Also consider using a bench scraper and large star tip for clean swirls; for technique reference see a similar cream-cheese technique in this pumpkin bars recipe: homemade pumpkin bars with creamy cheese frosting.
- Rotate your oven rack to the center and use an oven thermometer; even 25°F difference changes bake time and can cause sinking.
How to Serve Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
- Serve at room temperature with a tall glass of cold milk or espresso for contrast.
- For parties, pipe two-tone swirls by filling a piping bag with stripes of red-tinted frosting and plain frosting for a showy finish.
- Dress them up for holidays with edible glitter, toasted mini-marshmallows, or a sprinkle of cocoa. For pairing ideas and presentation inspiration, I often borrow plating cues from spiced cakes like this gingerbread cake with cinnamon cream cheese frosting.
- They travel well in a single layer in a cupcake carrier — secure with parchment squares to prevent frosting smears.
Storage and Reheating Guide
Store frosted cupcakes covered in the refrigerator for up to 3 days in an airtight container to keep the cream cheese stable. Unfrosted cupcakes last 2 days at room temperature in a sealed container or up to 3 months frozen in a freezer bag; flash-freeze on a sheet first so they don’t stick. To thaw frozen cupcakes, transfer to the refrigerator overnight, then bring to room temperature before serving; if the frosting softened during thawing, chill briefly to firm up or re-whip the frosting slightly with a hand mixer.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it; bake times are similar but check with a toothpick.
- Dairy-free: Use vegan cream cheese and vegan butter, swap buttermilk for 1 cup unsweetened almond milk plus 1 tablespoon lemon juice; use a dairy-free marshmallow fluff.
- Lighter frosting: Reduce powdered sugar by 1/2 cup and add 1/4 cup Greek yogurt for tang and slightly lower sweetness (best used immediately).
- Flavor twist: Fold 2 teaspoons finely ground espresso into the batter for a mocha red velvet, or add a tablespoon of orange zest for a bright citrus note. If you like spiced cupcakes, try techniques similar to gingerbread cupcakes for flavor layering: gingerbread cupcakes with cream cheese frosting.
Nutritional Highlights
- These cupcakes are an indulgent treat: moderate protein from eggs and cream cheese but higher in sugar and saturated fat from butter and frosting.
- Allergen info: contains wheat (gluten), eggs, and dairy; dairy-free and gluten-free adaptations are noted above.
- Portion guidance: one cupcake is a standard serving — enjoy as an occasional treat or halve portions for calorie control.
Troubleshooting Common Issues
- Cupcakes are dense: You likely overmixed after adding flour. Fold gently and stop when no dry streaks remain.
- Cupcakes sink in the center: This usually means underbaked or oven temperature too low. Use an oven thermometer and bake until a toothpick shows a few moist crumbs.
- Frosting is runny: Chill the frosting 10–20 minutes to firm up, or add 1/4–1/2 cup sifted powdered sugar; ensure cream cheese and butter were not warm when you started.
Frequently Asked Questions
Q1: Can I make the batter ahead and bake later?
A1: Yes — you can make the batter and refrigerate it in the bowl for up to 24 hours; bring it back to room temperature and give a brief gentle stir before scooping and baking. This helps when prepping for events and keeps texture consistent.
Q2: How much red food coloring should I use for a vibrant color?
A2: Two tablespoons of liquid red food coloring gives a classic bright red; if you prefer to avoid artificial dyes, use 1–2 teaspoons of beet powder or natural gel color — note these may alter flavor slightly or yield a deeper burgundy instead of bright red.
Q3: Can I use store-bought marshmallow cream, and will it change the texture?
A3: Yes, store-bought marshmallow fluff works well and creates a light, airy frosting. Fold it in gently to preserve the fluffiness; if you prefer a denser frosting, reduce the fluff to 2–3 ounces and add more powdered sugar.
Q4: What’s the best way to pipe a neat swirl?
A4: Use a large open star tip (like Wilton 1M) and hold the piping bag straight over the cupcake center, apply even pressure, start from the outside edge and spiral inward, finishing with a slight lift. Chill the frosted cupcakes for 10 minutes if the frosting softens while piping to maintain clean ridges.
Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 12 standard cupcakes 1x
- Diet: Vegetarian
Description
These Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting are a delightful blend of classic flavors and playful sweetness, perfect for birthdays and celebrations.
Ingredients
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup buttermilk
- 1 tablespoon vinegar
- 2 tablespoons red food coloring
- 8 oz cream cheese (room temperature)
- 4 tablespoons softened butter (for frosting)
- 3 cups powdered sugar
- 4 ounces marshmallow fluff
Instructions
- Cream together the unsalted butter and granulated sugar until pale and fluffy.
- Beat in the eggs one at a time and add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Alternate adding the dry mixture and buttermilk to the butter mixture, folding gently to avoid overworking the batter.
- Add vinegar and red food coloring to the wet mix and combine.
- Portion the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18-22 minutes.
- Cool completely on a rack before frosting.
- For the frosting, beat together cream cheese and softened butter until smooth, then gradually add powdered sugar.
- Fold in marshmallow fluff and chill briefly if necessary.
- Pipe or spread the frosting onto the cooled cupcakes.
Notes
Allow frosting to chill briefly for cleaner piping. Use room-temperature ingredients for better incorporation.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg