We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Red Velvet Cupcakes with Marshmallow Buttercream Frosting

(4)
  1 reviews
  • 40 min prep time
  • 1 hr 30 min total time
  • 14 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Ingredients

Cupcakes

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

Marshmallow Buttercream Frosting

1
jar (7 to 7 1/2 oz) marshmallow creme
1
cup butter or margarine, softened
2
cups powdered sugar

Steps

  • 1 Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. 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.
  • 2 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.
  • 3 Bake 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
  • 4 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.
  • 1 Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. 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.
  • 2 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.
  • 3 Bake 20 to 22 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire racks. Cool completely, about 30 minutes.
  • 4 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
6g
30%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
250mg
10%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
28g
28%
Protein
2g
2%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved