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Red Velvet Cupcakes with Marshmallow Buttercream Frosting

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Red Velvet Cupcakes with Marshmallow Buttercream Frosting
  • Prep 40 min
  • Total 1 hr 30 min
  • Servings 24
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Marshmallows are the sweet secret to the buttercream frosting that tops colorful chocolate cupcakes.
Updated Sep 7, 2010

Ingredients

Cupcakes

  • 2 1/4 cups Gold Medal™ 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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

280 Calories, 12g Total Fat, 2g Protein, 39g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
6g
30%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
250mg
10%
Potassium
50mg
1%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
28g
Protein
2g
% 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.
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