Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting

Red Velvet Cupcakes topped with frosting and sprinkles

Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting

Move aside bakeries - this is the perfect Red Velvet Cupcake. They are easy to make at home and topped with the most delicious Marshmallow Cream Cheese Frosting.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 18

Cooling Time 30

Total Time 1 8

Servings cupcakes

Calories 332kcal

Author Deborah Harroun

Ingredients

Cupcakes:

2 1/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
2 tablespoons red liquid food coloring
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda

Marshmallow Cream Cheese Frosting:

1 (8 oz) package cream cheese
1/2 cup butter softened
2 cups miniature marshmallows melted
3-4 cups powdered sugar

Instructions

Cupcakes:

Preheat the oven to 350ºF. Line 2 12-cavity baking tins with 24 paper liners.
Whisk the flour, salt, and cocoa in a bowl to combine.
2 1/4 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon cocoa powder
Beat the sugar and oil in a large bowl with an electric mixer. Add the eggs, one at a time, beating for 30 seconds and scraping down the sides fo the bowl after each addition. Mix in the red food coloring.
1 1/2 cups granulated sugar, 1 cup vegetable oil, 2 large eggs, 2 tablespoons red liquid food coloring
Add the dry ingredients and the buttermilk to the sugar mixture in two or three alternating additions, mixing until combined. Stir in the vanilla. Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the batter.
1 cup buttermilk, 1 1/2 teaspoons vanilla extract, 1 teaspoon white vinegar, 1 teaspoon baking soda
Fill each paper liner about 2/3 full with batter.
Bake until a tester inserted in the center comes out clean, about 18 minutes.
Cool completely on a rack.

Frosting:

Mix the cream cheese and butter together well in a mixing bowl, beating until smooth.
1 (8 oz) package cream cheese, 1/2 cup butter
Add in the melted marshmallows and 2 cups of the powdered sugar. Beat until combined. Continue adding powdered sugar until you reach your desired consistency.
2 cups miniature marshmallows, 3-4 cups powdered sugar
Frost the cooled cupcakes with the frosting.

Notes

frosting recipe adapted from Paula Deen

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition