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
Scale
- 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