Strawberry Marshmallow Cupcakes – sweet strawberry cupcakes with a fluffy marshmallow buttercream swirl.
We are on day 3 of 10 days of valentines cake! Have you ever had a strawberry dipped in marshmallow fluff? If not, you will have to one day, but until then, you need to make this recipe! These Strawberry Marshmallow Cupcakes are a simple, yet have bursts of your favorite flavors. The marshmallow buttercream is made with marshmallow fluff and cream cheese. Seriously, if you don’t make the cupcakes, at least make the buttercream.
For more strawberry desserts, I have listed some below!
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Why this recipes works
Fluffy Strawberry Cake – Made from strawberry jello powder, this cake has a great strawberry flavor.
Cupcake – I made this into a cup cake because sometimes all you need is a little cake with a little more frosting.
Marshmallow frosting – with cream cheese and marshmallow fluff topped with a fresh strawberry.
Easy to who up for any occasion – this bake in under 20 minutes, and while they cool you can make the buttercream. So, have these cupcakes ready in under an hour!
Ingredients list
I have listed some of the ingredients here, but for a full list of ingredients, check out the recipe card below:
- Unsalted butter- You will want room temperature butter for this cake.
- Strawberry Jello- You will need a regular 3 ounce package of Jello
- Cake flour- This helps make your cakes light, fluffy, and delicious.
- Buttermilk- This will also need to be at room temperature. Make sure to pull it out 2-4 hours before you start baking.
- Heavy cream- You will need heavy whipping cream for the cake batter.
- Marshmallow fluff – you will use one whole jar or can, and this is the one I used here.
- Cream cheese – this is also in the buttercream and helps bring out the flavor just on a different level.
Step by step – strawberry marshmallow cupcakes
Step 1 Cream the fats/sugars. In a stand mixer fitted with the paddle attachment, beat the butter, strawberry Jell-O, and granulated sugar for about 2 to 3 minutes, until light and fluffy. Scrape the bowl, and then beat for 2 more minutes.
Step 2: Cream the eggs. With the mixer on medium speed, gradually add the egg whites and the whole egg, making sure to scrape down the sides of the bowl between each addition.
Step 4: Add the sour creamAdd the sour cream and vanilla. Mix for another 2 minutes on medium speed. Scrape down the bottom and sides of the bowl. If it looks a little curdled, that’s okay, it’s normal. Once you add the flour it will smooth out.
Step 5: Add the dry ingredients. the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Don’t over mix. Use a rubber spatula to scrape the bottom and make sure you’ve gotten all of it.
Step 6: Fill the cupcake liners. Fill the batter with a piping bag or a ziplock bag, and fill the prepped cupcake liners ¾ full. Bake for 18-22 minutes or until a toothpick is inserted with little to no crumbs left.
Step 7: Bake. Once they are done baking, let them cool for 20 minutes. Make the marshmallow buttercream.
Step by step: Marshmallow Buttercream
Step 1: cream the butter and cream cheese. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
Step 2: Slowly add the powder sugar. Scrape down the sides with a rubber spatula, and with the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing in between each addition.
Step 3: Add the marshmallow fluff. Add the marshmallow cream, followed by the vanilla and salt. Beat on medium speed until incorporated.
Step 4: Beat the mixture. Turn the mixer to medium speed and beat for an additional 3 to 5 minutes.
Step 5: Remove airpockets. Before piping onto your cupcakes, use your rubber spatula and beat the frosting by hand for a couple minutes to remove the air pockets.
Tools I used
Tips for making the best cake batter
- Use room temperature ingredients. Pull out your butter, eggs, sour cream, and buttermilk 1-2 hours before baking.
- Cream your butter and sugar. This is what helps aerate your cake so your layers will be light and fluffy.
- Don’t over mix your cake batter. Mix on low just until incorporated and evenly combined.
- Use fresh baking soda and baking powder (less than 6 months old).
Expert baking tips
- Make sure that your ingredients for the cake are room temperature. This will help your cakes rise properly in the oven.
- You can make everything ahead of time and assemble on the day that you are ready to serve it.
- SIFT your powdered sugar. This is a step you seriously don’t want to skip. It helps make your buttercream smooth and SILKY.
- Use high quality cake pans. My favorite and trusted brand is FAT DADDIOS. You can find the cupcake pans I used here
FAQ
Can I make this into a sheet cake?
Yes this can be turned into a sheet cake, four 6 inch cake pans, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes).
Can they be made into mini cupcakes?
Yes, follow the recipe and bake them for 10-12 minutes or until cake tester comes out clean.
Can it be made a day ahead?
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
Storing and Freezing
Store the Strawberry Marshmallow Cupcakes in an airtight container, at room temperature. For the best result enjoy them within a 1-2 days.
Freezing – Strawberry Marshmallow Cupcakes
You can freeze these cupcakes, completely frosted, for up to 30 days.
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Recipe
Strawberry Marshmallow Cupcakes
Ingredients
For the strawberry cake
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 oz package of strawberry flavored Jell-O
- 3 large egg whites room temperature
- 2 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream room temperature
- 3 cups cake flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups buttermilk room temperature
For the marshmallow buttercream
- 1 ½ cups unsalted butter slightly chilled
- 6 cups powdered sugar measured and then sifted
- 12 ounces marshmallow cream store bought
- 6 ounces cream cheese
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
Instructions
For the cake
- Preheat your oven to 350 degrees. Line 2 cupcake trays with cupcake liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, strawberry Jell-O, and granulated sugar for about 2 to 3 minutes, until light and fluffy. Scrape the bowl, and then beat for 2 more minutes.
- With the mixer on medium speed, gradually add the egg whites and the whole egg, making sure to scrape down the sides of the bowl between each addition.
- Add the sour cream and vanilla. Mix for another 2 minutes on medium speed. Scrape down the bottom and sides of the bowl. If it looks a little curdled, that’s okay, it’s normal. Once you add the flour it will smooth out.
- In a medium sized bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Don’t over mix. Use a rubber spatula to scrape the bottom and make sure you’ve gotten all of it.
- Fill the batter with a piping bag or a ziplock bag, and fill the prepped cupcake liners ¾ full. Bake for 18-22 minutes or until a toothpick is inserted with little to no crumbs left.
- Once they are done baking, let them cool for 20 minutes. Make the marshmallow buttercream.
For the buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
- Scrape down the sides with a rubber spatula, and with the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing in between each addition.
- Add the marshmallow cream, followed by the vanilla and salt. Beat on medium speed until incorporated.
- Turn the mixer to medium speed and beat for an additional 3 to 5 minutes.
- Before piping onto your cupcakes, use your rubber spatula and beat the frosting by hand for a couple minutes to remove the air pockets.
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