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Red Velvet Marshmallow Cups Recipe Easy Homemade Valentine Treats

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These Red Velvet Marshmallow Cups combine tender red velvet cupcakes with a gooey marshmallow topping, perfect for Valentine’s Day or any special occasion. Quick and easy to make, they deliver nostalgic comfort with every bite.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 3/4 cup (150 g) sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180 ml) buttermilk, room temperature (or milk + 1 tsp lemon juice)
  • 1/4 cup (60 ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel recommended)
  • 1/2 teaspoon white vinegar
  • About 12 large marshmallows (or 1 cup / 50 g mini marshmallows)
  • Optional Frosting:
  • 4 ounces (115 g) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well if not using liners.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk gently to combine.
  3. In a separate large bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, red food coloring, and white vinegar until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.
  5. Spoon batter evenly into the muffin cups, filling each about halfway (approximately 2 tablespoons or 30 ml).
  6. Place one large marshmallow (or a small handful of mini marshmallows) on top of each cupcake, gently pressing it into the batter so it stays in place.
  7. Bake for 15-18 minutes until cupcakes spring back lightly when touched and marshmallows are puffed and golden. Tent with foil if marshmallows brown too quickly.
  8. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The marshmallow topping will soften as they cool.
  9. Optional: While cupcakes cool, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Spread or pipe over cooled cupcakes.

Notes

Use gel food coloring for vibrant red color without thinning batter. Do not overmix batter to avoid tough cupcakes. Tent cupcakes with foil if marshmallows brown too quickly. Room temperature eggs and buttermilk help batter blend evenly. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based milk and butter alternatives and vegan marshmallows.

Nutrition

Keywords: red velvet, marshmallow cups, Valentine treats, easy dessert, cupcakes, homemade, marshmallow topping

Find it online: https://avabake.com/red-velvet-marshmallow-cups-recipe-easy-homemade-valentine-treats/