Red Velvet Cupcakes with
Marshmallow Buttercream Frosting

Marshmallows are the sweet secret to the buttercream frosting that tops colorful chocolate cupcakes.


24 servings

Cupcake Ingredients

2 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon salt
1/2 cup butter or margarine, room temperature
1 1/2 cups granulated (white) sugar
2 eggs
1 (1 ounce) bottle red food color (about 2 tablespoons)
1 1/2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

Marshmallow Buttercream Frosting Ingredients

1 (7 to 7 1/2 ounce) jar marshmallow creme
1 cup butter or margarine, room temperature
2 cups confectioners' (powdered) sugar


Preheat oven to 350°F (177°C). Prepare muffin pans by placing paper 224 baking cups in the cavities.

In small bowl, mix flour, cocoa and salt; set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until mixed. Add eggs; beat 1 to 2 minutes or until light and fluffy. Stir in food color and vanilla.

Beat in flour mixture alternately with buttermilk on low speed just until blended. Beat in baking soda and vinegar until well blended. Fill muffin cups 2/3 full.

Bake for 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire cooling racks. Cool completely, about 30 minutes.

Remove lid and foil seal from jar of marshmallow creme. Microwave on HIGH 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.

Estimated Time

Preparation Time: 40 minutes
Bake Time: 22 minutes
Cool Time: 30 minutes
Total Time: 1 hour 30 minutes

Additional Information

Add a little holiday cheer to each cupcake with a holly sprig. Make two holly leaves by splitting one green spearmint leaf candy in half horizontally and add 3 red cinnamon candies for berries. Or top frosted cupcakes with a snowy drift of flaked coconut.

Nutritional Information

Amount per serving: Calories 280 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 6 g, Trans Fat 1/2 g), Cholesterol 50 mg; Sodium 250 mg; Total Carbohydrate 39 g (Dietary Fiber 0 g, Sugars 28 g), Protein 2 g; Exchanges: 2 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 2 1/2

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