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Red Velvet Cupcakes with Marshmallow fluff Frosting

Pavani
Moist and fluffy red velvet cupcakes with marshallow (fluff) frosting. Cupcakes are vegan so use a vegan frosting to make a completely vegan recipe.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 16 cupcakes

Ingredients
  

For the Cupcakes

  • cups all purpose flour
  • ¼ cup Unsweetened Cocoa powder
  • 1 tsp salt
  • ½ cup Oil
  • cups sugar
  • 2 tbsp Egg replacer whisked in 6tbsp water (or use 2 large eggs)
  • tbsp Red food color
  • tsp vanilla
  • 1 cup Almond Milk (can be substituted with buttermilk)
  • 1 tsp baking soda
  • 1 tbsp white vinegar

For the Frosting:

  • 2 cups Marshmallow creme/ fluff
  • ½ cup unsalted butter
  • 1~2 cups Powdered Sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F. Place paper baking cup in each of the muffin cups.
  • In a small bowl, mix flour, cocoa and salt. Set aside.
  • In a large bowl, beat the oil and sugar until the sugar is dissolved. Add the egg mixture and beat until mixed through.
  • Stir in food color and vanilla. Add the flour mixture and almond milk; mix until blended,
  • Finally beat in baking soda and vinegar until well blended.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake for 22~25 minutes or until the toothpick inserted into the center comes out clean. Remove onto cooling racks and cool completely.

Make the Frosting:

  • Microwave the marshmallow creme/ fluff to soften. Cool slightly and then add the softened butter, beat until smooth.
  • Beat in powdered sugar and vanilla until smooth. Spoon 1 tablespoon frosting onto each cupcake, swirling frosting with back of spoon. Decorate with sprinkles and serve!!