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Red Velvet Cupcakes with Marshmallow Buttercream Frosting
Red Velvet Cupcakes with Marshmallow Buttercream Frosting
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Fluffy marshmallow buttercream tops vibrant chocolate cupcakes for a sweet treat.
Ingredients:
  • 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
  • 1 jar (7 to 7 1/2 oz) marshmallow creme
  • 1 cup butter or margarine, softened
  • 2 cups powdered sugar
Instructions:
  • 1. Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups. 2. In a small bowl, combine flour, cocoa, and salt; set aside. 3. In a large bowl, beat 1/2 cup of butter and granulated sugar with an electric mixer on medium speed until combined. 4. Add eggs and beat for 1 to 2 minutes until the mixture is light and fluffy. 5. Stir in the food color and vanilla.
  • Mix the flour mixture and buttermilk together on low speed until blended. Add baking soda and vinegar and mix until well blended. Fill muffin cups 2/3 full.
  • Bake for 20 to 22 minutes until a toothpick inserted in the center of the cupcake comes out clean. Then transfer the cupcakes from the pan to wire racks and let them cool completely for about 30 minutes.
  • Uncover and remove foil seal from marshmallow creme jar. Microwave on High for 15 to 20 seconds to soften. In a large bowl, use an electric mixer to beat marshmallow creme and 1 cup of butter on medium speed until smooth. Add powdered sugar and continue beating until smooth. Spoon 1 generous tablespoon of frosting onto each cupcake, swirling with the back of a spoon.

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