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Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting

Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
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These Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting offer a perfect balance of moist, tender cake with a subtle cocoa flavor, topped with a fluffy, sweet frosting that melts in your mouth. Ideal for birthdays, celebrations, or everyday treats, they feature a vibrant red hue, an airy marshmallow cream cheese frosting, and simple, accessible ingredients, making them a delightful and elegant dessert.

Ingredients

Scale

Cake Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons red food coloring (gel or concentrated liquid)
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup marshmallow fluff

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Gather and measure all your ingredients to ensure a smooth baking process.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, and baking soda to remove lumps and prepare a fine crumb for the cupcakes.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together granulated sugar and vegetable oil until fully combined. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and red food coloring to develop the vibrant red color.
  4. Create the Batter: Gradually add the dry ingredients to the wet ingredients, alternating with vinegar, and gently stir until just combined. Avoid over-mixing to keep cupcakes light and tender.
  5. Bake the Cupcakes: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting to prevent melting.
  6. Make the Marshmallow Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then fold in the marshmallow fluff until the frosting is light, glossy, tangy, and sweet.
  7. Frost and Decorate: Using a piping bag or spatula, generously frost each fully cooled cupcake. Optionally, garnish with red velvet crumbs or mini chocolate chips for added texture and visual appeal.

Notes

  • Use room temperature eggs, butter, and cream cheese for smoother mixing and better texture.
  • Measure flour by spooning into the cup and leveling off to avoid dense cupcakes.
  • Sift dry ingredients to avoid lumps and create a light batter.
  • Ensure baking soda and vinegar are fresh for optimal rise and tenderness.
  • Cool cupcakes completely before frosting to prevent frosting from melting and sliding off.
  • Gel food coloring is recommended for a vivid red hue without adding extra liquid.

Nutrition

Keywords: red velvet cupcakes, marshmallow cream cheese frosting, moist cupcakes, dessert, celebration cupcakes, easy cupcake recipe, sweet frosting

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