Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
Move aside bakeries - this is the perfect Red Velvet Cupcake. They are easy to make at home and topped with the most delicious Marshmallow Cream Cheese Frosting.
Course Dessert
Cuisine American
Keyword red velvet cupcake recipe, red velvet cupcakes
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 24
Calories 332kcal
Author Deborah Harroun
Ingredients
Cupcakes:
2 1/4cupsall-purpose flour
1teaspoonsalt
1tablespooncocoa powder
1 1/2cupsgranulated sugar
1cupvegetable oil
2large eggs
2tablespoonsred liquid food coloring
1cupbuttermilk
1 1/2teaspoonsvanilla extract
1teaspoonwhite vinegar
1teaspoonbaking soda
Marshmallow Cream Cheese Frosting:
18-ounce package cream cheese
1/2cupbuttersoftened
2cupsminiature marshmallowsmelted
3-4cupspowdered sugar
Instructions
Cupcakes:
Preheat the oven to 350ºF. Line 2 12-cavity baking tins with 24 paper liners.
Whisk the flour, salt, and cocoa in a bowl to combine.
Beat the sugar and oil in a large bowl with an electric mixer. Add the eggs, one at a time, beating for 30 seconds and scraping down the sides fo the bowl after each addition. Mix in the red food coloring.
Add the dry ingredients and the buttermilk to the sugar mixture in two or three alternating additions, mixing until combined. Stir in the vanilla. Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the batter.
Fill each paper liner about 2/3 full with batter.
Bake until a tester inserted in the center comes out clean, about 18 minutes.
Cool completely on a rack.
Frosting:
Mix the cream cheese and butter together well in a mixing bowl, beating until smooth.
Add in the melted marshmallows and 2 cups of the powdered sugar. Beat until combined. Continue adding powdered sugar until you reach your desired consistency.
Frost the cooled cupcakes with the frosting.
Notes
frosting recipe adapted from Paula DeenNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.