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Red Velvet Cupcakes with Marshmallow Buttercream Frosting

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

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  • prep time 40 min
  • total time 1 hr 30 min
  • ingredients 14
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
250mg
250%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
28g
28%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
2%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.