Description
Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting feature a soft, velvety texture and mild cocoa flavor combined with a rich, fluffy frosting that is both sweet and tangy. These moist cupcakes, enhanced by buttermilk and oil, are perfect for any occasion, promising a stunning presentation with vibrant red cupcakes topped with luscious marshmallow cream cheese frosting.
Ingredients
Scale
Cupcake Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (pinch)
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon white vinegar
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
Marshmallow Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup marshmallow fluff
Instructions
- Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. Measure out all ingredients to ensure smooth baking.
- Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt to evenly distribute and remove lumps.
- Combine Wet Ingredients: In another bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the buttermilk, red food coloring, and vinegar for that classic red velvet lift and color development.
- Incorporate Dry and Wet Ingredients: Add the dry mixture to the wet ingredients gradually, mixing gently but thoroughly until just combined to maintain a tender crumb.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- Prepare Marshmallow Cream Cheese Frosting: Beat the cream cheese and unsalted butter until creamy. Gradually add powdered sugar, then fold in marshmallow fluff until smooth and fluffy.
- Frost and Decorate: Use a piping bag or spatula to generously frost each cooled cupcake. Optionally, garnish with sprinkles or chopped nuts for extra flair.
Notes
- Use room temperature ingredients to ensure smooth batter and creamy frosting without lumps.
- Measure flour properly using the spoon-and-level method to avoid dense cupcakes.
- Don’t overmix the batter; mix until just combined to keep the cupcakes tender.
- Cool cupcakes completely before frosting to prevent melting.
- If not frosting immediately, store the marshmallow cream cheese frosting airtight for freshness.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg