MARSHMALLOW CUPCAKES FROSTING RECIPES

Name: Marshmallow Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 jar (7-oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups); 1 cup butter, softened; 1/2 teaspoon vanilla; 1 to 2 tablespoons milk; 2 1/4 cups powdered sugar

MARSHMALLOW BUTTERCREAM FROSTING RECIPE - BETTYCROCKE…

Marshmallow Buttercream Frosting Recipe - BettyCrocke… image

This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes—or sometimes sneaking a spoonful. We’re pretty sure once you try it, you’ll feel the same way!

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 5

Ingredients

1 jar (7-oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar

Steps:

In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
Fills and frosts 1 (8-inch) two-layer cake.

Nutrition Facts : Calories 270 , CarbohydrateContent 34 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 130 mg, SugarContent 30 g, TransFatContent 1/2 g

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIP…

Chocolate-Marshmallow Cream-Filled Cupcakes Recip… image

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
3/4 cup marshmallow creme
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
3/4 cup Betty Crocker™ Whipped fluffy white frosting

Steps:

Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Nutrition Facts : Calories 260 , CarbohydrateContent 37 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 2 g, TransFatContent 1 1/2 g

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CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING REC…

Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting. —Deborah Lowery, Middleport, Ohio
From tasteofhome.com
Total Time 01 hours 20 minutes
Category Desserts
Calories 328 calories per serving

In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

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MARSHMALLOW BUTTERCREAM FROSTING RECIPE - BETTYCROCKE…

This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes—or sometimes sneaking a spoonful. We’re pretty sure once you try it, you’ll feel the same way!
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Fills and frosts 1 (8-inch) two-layer cake.

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CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIP…

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 260 per serving

In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

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CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING REC…

In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

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