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Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting

Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting

  • Author: Lina
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Can be made Gluten Free / Vegan options available

Description

These Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting are moist, tender, and visually striking treats featuring a subtle cocoa flavor and a luscious, fluffy frosting that perfectly balances sweetness and tang. Ideal for any celebration or sweet craving, this recipe combines classic Southern flavors with a unique marshmallow twist for an unforgettable dessert experience.

Ingredients

Scale

Cupcake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Frosting Ingredients

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 7 oz marshmallow fluff

Instructions

  1. Prepare Your Oven and Pan: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
  2. Mix the Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even blending and a smooth cupcake texture.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until well combined. Then add buttermilk and red food coloring, mixing gently to create a soft reddish liquid base.
  4. Bring It All Together: Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain cupcake tenderness. Stir in the vinegar lightly to help the cupcakes rise beautifully.
  5. Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
  6. Prepare the Marshmallow Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add marshmallow fluff, mixing until the frosting is light, fluffy, and spreadable. Chill for 10 minutes if needed for easier application.
  7. Frost and Decorate: Using a spatula or piping bag, generously spread the marshmallow cream cheese frosting over cooled cupcakes. Optional toppings include sprinkles, mini marshmallows, or a dusting of cocoa powder for extra flair.

Notes

  • Bring eggs, butter, and cream cheese to room temperature for smoother batter and frosting.
  • Fold ingredients gently to avoid overmixing and keep cupcakes fluffy.
  • Use quality cocoa powder for deeper chocolate flavor.
  • Measure flour carefully by spooning and leveling to avoid dense cupcakes.
  • Chill frosting briefly if it’s too soft for clean piping.
  • Allow cupcakes to cool fully before frosting to prevent melting.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: red velvet cupcakes, marshmallow cream cheese frosting, moist cupcakes, Southern dessert, birthday cupcakes, holiday dessert

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Find it online: https://dishesbylina.com/red-velvet-cupcakes-with-marshmallow-cream-cheese-frosting/