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Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting

Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
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Delight in rich Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting—a perfectly sweet, fluffy, and utterly irresistible treat combining classic tender red velvet crumb with a luscious marshmallow frosting twist. Ideal for any occasion, these vibrant cupcakes offer a moist texture and decadent flavor fusion that will charm friends and family alike.

Ingredients

Scale

Cupcake Batter

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking soda
  • ½ cup buttermilk
  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract

Marshmallow Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup marshmallow fluff or marshmallow creme
  • 2 cups powdered sugar
  • 1–2 tablespoons milk (optional, for consistency)

Instructions

  1. Prepare the Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, sift together the flour, cocoa powder, and baking soda to ensure even mixing and a light crumb. In a separate large bowl, cream the softened butter and sugar until fluffy, then beat in the eggs one at a time for full incorporation.
  2. Combine Wet Ingredients: In a small bowl, mix together the buttermilk, vanilla extract, and red food coloring. Alternate adding the dry ingredients and wet mixture into the creamed butter and sugar, starting and ending with the dry ingredients. Fold gently in between additions to keep the batter smooth and tender without overmixing.
  3. Bake the Cupcakes: Divide the batter evenly into the lined cupcake tin, filling each cup about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting to prevent melting.
  4. Prepare the Marshmallow Cream Cheese Frosting: In a bowl, beat the softened cream cheese and marshmallow fluff together until smooth and creamy. Gradually add powdered sugar, continuing to beat until the frosting is light and fluffy. If needed, adjust consistency by adding a little milk to make the frosting easy to spread or pipe but still hold its shape.
  5. Frost and Decorate: Using a piping bag or spatula, generously frost each cooled cupcake. For a finishing touch, sprinkle with red velvet crumbs, edible glitter, or mini marshmallows for extra whimsy.

Notes

  • Use room temperature ingredients such as butter, eggs, and cream cheese for smooth mixing and even texture.
  • Mix the batter just until combined to keep cupcakes tender and light; avoid overmixing.
  • Measure flour by spooning and leveling instead of scooping directly to prevent dense cupcakes.
  • Buttermilk tenderizes the crumb and enhances overall flavor.
  • Chill the frosting in the refrigerator for 15-20 minutes before frosting to achieve perfect piping consistency.
  • Rotate the cupcake pans halfway through baking for even color and rise.

Nutrition

Keywords: Red Velvet Cupcakes, Marshmallow Cream Cheese Frosting, Cupcake recipe, Moist cupcakes, Festive dessert

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