Irresistible Strawberry Marshmallow Cupcakes: Your Guide to Fluffy Delights

Strawberry Marshmallow Cupcakes – sweet strawberry cupcakes crowned with a luscious, fluffy marshmallow buttercream swirl. This recipe brings together classic flavors in an unforgettable dessert that’s perfect for any occasion, from a casual treat to a special celebration.

Welcome to day 3 of our “10 Days of Valentine’s Cake” series! If you’ve ever had the pleasure of dipping a fresh strawberry into rich, fluffy marshmallow fluff, then you know exactly the kind of delightful flavor explosion we’re talking about. If not, you absolutely must try it one day. But until then, this recipe for Strawberry Marshmallow Cupcakes is a must-make! These aren’t just any cupcakes; they’re a harmonious blend of simple yet vibrant flavors, offering delightful bursts of sweet strawberry in every bite. The star of the show, beyond the cake itself, is undoubtedly the incredible marshmallow buttercream, crafted with a magical combination of marshmallow fluff and cream cheese. Seriously, even if you decide to use a different cupcake base, you owe it to yourself to experience this buttercream – it’s truly a game-changer!

For those who adore strawberry desserts as much as we do, here are a few other delightful recipes to satisfy your cravings:

• Strawberry Cheesecake Cake
• Chocolate Dipped Strawberry Cake
• The Most Enjoyable Strawberry Lime Cake

Why These Strawberry Marshmallow Cupcakes are a Must-Try

This recipe for Strawberry Marshmallow Cupcakes is designed for success and maximum enjoyment, combining several key elements that make it stand out. From the vibrant flavor of the cake to the ease of preparation, every aspect contributes to a truly delightful baking experience and an even more delicious treat.

Fluffy Strawberry Cake – Our strawberry cake boasts an incredible, authentic strawberry flavor, thanks to the clever use of strawberry jello powder. This not only enhances the taste but also gives the cake a beautiful pink hue and a wonderfully moist and tender crumb that melts in your mouth. It’s a taste of summer in every bite!

Perfectly Portioned Cupcakes – While a whole cake is lovely, sometimes you just need that perfect individual serving. Turning this recipe into cupcakes means you get a delightful little cake with an ideal frosting-to-cake ratio. Plus, cupcakes are always a hit at parties and gatherings, making sharing effortless.

Dreamy Marshmallow Buttercream – This isn’t just any frosting. Our marshmallow buttercream is a velvety, ethereal cloud of sweetness, made irresistible with the addition of both marshmallow fluff and cream cheese. The cream cheese perfectly balances the sweetness of the marshmallow, adding a subtle tang and rich depth of flavor. Topped with a fresh strawberry, it’s a truly gourmet touch!

Effortless for Any Occasion – Despite their impressive appearance, these Strawberry Marshmallow Cupcakes are surprisingly quick to whip up. The baking time is under 20 minutes, and while the cupcakes cool, you can prepare the exquisite buttercream. This means you can have these gorgeous, delicious cupcakes ready to serve in under an hour, making them ideal for last-minute treats or planned celebrations!

Essential Ingredients for Your Delicious Cupcakes

Crafting these amazing Strawberry Marshmallow Cupcakes requires a few key ingredients, each playing a crucial role in achieving that perfect texture and flavor. Below, I’ve highlighted some of the stars of this recipe. For a complete and detailed list of all ingredients and their precise measurements, please refer to the comprehensive recipe card located further down this page.

• Unsalted Butter (Room Temperature) – For both the cake batter and the buttercream, using unsalted butter allows you to control the salt content in your baking. Crucially, ensure your butter is at room temperature for the cake, as this helps it cream properly with the sugar, creating a light and airy base for your cupcakes.
• Strawberry Jell-O – The secret to our vibrant strawberry flavor and beautiful pink hue! You’ll need one standard 3-ounce package of strawberry-flavored Jell-O. This powder infuses the cake with a concentrated burst of fruity goodness.
• Cake Flour – To achieve that signature light, fluffy, and tender crumb, cake flour is indispensable. It has a lower protein content than all-purpose flour, which results in a softer cake texture.
• Buttermilk (Room Temperature) – Another vital ingredient for a moist and tender cake. Buttermilk adds a slight tang that complements the strawberry and reacts with the baking powder to create a beautifully soft structure. Remember to pull it out 2-4 hours before you begin baking to ensure it’s at room temperature.
• Heavy Cream – Used in the cake batter, heavy whipping cream adds richness and moisture, contributing to the overall decadent texture of the strawberry cupcakes.
• Marshmallow Fluff – The star ingredient for our signature buttercream! You’ll use an entire jar or can of marshmallow fluff. It gives the frosting its incredibly light, airy, and unmistakably sweet marshmallow taste. This is the exact kind I used here.
• Cream Cheese – Paired with the marshmallow fluff, cream cheese elevates the buttercream to another level. It provides a delightful tang that cuts through the sweetness, adds a rich creaminess, and gives the frosting a stable yet spreadable consistency.
• Eggs (Large, Room Temperature) – A combination of egg whites and a whole egg ensures both structure and richness. Room temperature eggs emulsify better with other ingredients, leading to a smoother, more uniform batter.
• Granulated Sugar – Provides sweetness and contributes to the cake’s structure when creamed with butter.
• Pure Vanilla Extract – Enhances all the other flavors, adding warmth and depth to both the cake and the buttercream.
• Baking Powder & Salt – Essential leavening and flavor enhancers. Baking powder helps the cupcakes rise, while salt balances the sweetness and brings out the full flavor profile.

Baking the Perfect Strawberry Marshmallow Cupcakes

Follow these detailed steps to create your delicious and fluffy strawberry cupcakes, the perfect base for our dreamy marshmallow buttercream.

Step 1: Cream the Fats and Sugars. Begin by preparing your stand mixer, fitted with the paddle attachment. In the mixer bowl, combine your softened unsalted butter, the vibrant strawberry Jell-O powder, and the granulated sugar. Beat these ingredients together on medium speed for approximately 2 to 3 minutes, or until the mixture transforms into a light, pale, and wonderfully fluffy consistency. This creaming process is crucial for incorporating air, which contributes to the cake’s light texture. Remember to scrape down the sides of the bowl thoroughly with a spatula, then continue beating for another 2 minutes to ensure everything is perfectly combined and aerated.

Step 2: Incorporate the Eggs. With your mixer still running on medium speed, gradually add the egg whites, one at a time, allowing each to fully incorporate before adding the next. Follow this by adding the whole egg in the same gradual manner. It’s essential to pause and scrape down the sides and bottom of the bowl between each addition to ensure all ingredients are evenly mixed into the butter and sugar mixture. This prevents any pockets of unmixed ingredients.

Step 3: Introduce Sour Cream and Vanilla. Now, add the room temperature sour cream and pure vanilla extract to the mixture. Continue to mix on medium speed for another 2 minutes. Don’t be alarmed if the mixture appears a little curdled at this stage – this is perfectly normal due to the varying fat and liquid content. It will smooth out beautifully once you incorporate the dry ingredients.

Step 4: Alternate Dry and Wet Ingredients. In a separate medium-sized bowl, whisk together your cake flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed. With your stand mixer set to a low speed, alternately add the flour mixture and the room temperature buttermilk to the wet ingredients. Always start and end with the flour mixture. Mix gently until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes. Use a rubber spatula to give the bottom and sides of the bowl one final scrape to ensure all ingredients are fully incorporated.

Step 5: Fill Liners and Bake. Prepare your cupcake liners by placing them in your cupcake trays. For easy and neat filling, transfer your cupcake batter into a piping bag or a large ziplock bag with the corner snipped off. Fill each cupcake liner approximately ¾ full. Bake in your preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached. The exact baking time may vary depending on your oven.

Step 6: Cool and Prepare for Frosting. Once your strawberry cupcakes are perfectly baked, remove them from the oven and allow them to cool in the cupcake trays for about 20 minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, this is the ideal time to start preparing your incredibly delicious marshmallow buttercream. Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.

Crafting the Dreamy Marshmallow Buttercream

This marshmallow buttercream is what truly elevates these strawberry cupcakes. Follow these steps to achieve a perfectly smooth, fluffy, and incredibly flavorful frosting.

Step 1: Cream the Butter and Cream Cheese. In the clean bowl of your stand mixer, fitted with the paddle attachment, combine the slightly chilled unsalted butter and the softened cream cheese. Beat these two ingredients together on medium speed for about 2 minutes. You’re looking for a smooth, homogenous, and creamy mixture with no lumps of butter or cream cheese remaining.

Step 2: Gradually Add Powdered Sugar. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl with a rubber spatula. This ensures all ingredients are incorporated. With the mixer now on low speed, gradually add the sifted powdered sugar, about one cup at a time. Mix thoroughly between each addition until the sugar is fully incorporated. Sifting the powdered sugar is a crucial step to prevent lumps and ensure a silky-smooth buttercream.

Step 3: Introduce Marshmallow Fluff and Flavorings. Once all the powdered sugar is incorporated, add the entire jar of marshmallow cream, followed by the pure vanilla extract and a pinch of salt. The salt helps to balance the sweetness and enhance the overall flavor profile. Beat these ingredients on medium speed until they are well combined and the frosting starts to look light and fluffy.

Step 4: Achieve Ultimate Fluffiness. Increase the mixer speed to medium-high and continue to beat the mixture for an additional 3 to 5 minutes. This extended beating time is essential for incorporating plenty of air into the frosting, making it incredibly light, fluffy, and irresistible. You’ll notice it becomes much paler in color and increases significantly in volume.

Step 5: Eliminate Air Pockets for a Smooth Finish. Before you begin piping this delightful marshmallow buttercream onto your cooled strawberry cupcakes, take a moment to “paddle” the frosting by hand. Using your sturdy rubber spatula, vigorously stir and press the frosting against the sides of the bowl for a couple of minutes. This technique helps to eliminate any large air pockets that might have formed during the beating process, resulting in a perfectly smooth and pipeable buttercream, giving your cupcakes a professional finish.

Recommended Tools for Baking Success

Having the right tools can make all the difference in your baking experience, especially when creating delicate treats like these Strawberry Marshmallow Cupcakes. Here are some of the essential tools I used and highly recommend for this recipe:

Tips for Crafting the Best Cake Batter for Your Cupcakes

Achieving a moist, tender, and flavorful cupcake starts with a well-prepared batter. These foundational tips will help you create the perfect base for your Strawberry Marshmallow Cupcakes every time.

1. Always Use Room Temperature Ingredients: This is arguably one of the most crucial tips for successful baking. Make sure to pull out your butter, eggs, sour cream, and buttermilk 1-2 hours before you plan to start baking. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter that traps air more efficiently, resulting in a lighter and fluffier cake.
2. Properly Cream Your Butter and Sugar: Don’t rush this step! Beating the butter and sugar together until light and fluffy (as described in the recipe instructions) is what helps aerate your cake batter. This process creates tiny air pockets that expand during baking, contributing significantly to the light and airy texture of your cupcake layers.
3. Avoid Overmixing the Cake Batter: Once you start adding the dry ingredients and liquids, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to dense, tough, and chewy cupcakes – the opposite of what we’re aiming for! Use a rubber spatula for a final gentle fold to ensure everything at the bottom of the bowl is incorporated.
4. Ensure Fresh Baking Soda and Baking Powder: Leavening agents lose their potency over time. For the best rise and crumb structure, always use fresh baking soda and baking powder. A good rule of thumb is to replace them every 6 months. You can test baking powder by adding a teaspoon to hot water; it should bubble vigorously. For baking soda, add a teaspoon to a little vinegar; it should also fizz strongly.

Expert Baking Tips for Flawless Strawberry Marshmallow Cupcakes

• Ensure Room Temperature Ingredients for Cake Batter: As mentioned, this tip cannot be stressed enough! For your cake ingredients (butter, eggs, buttermilk, sour cream), allow them to come to a full room temperature before you start mixing. This typically takes 1-2 hours on the counter. This helps them combine smoothly, creating a homogeneous batter that bakes evenly and rises beautifully, ensuring your cupcakes are consistently light and fluffy.
• Prepare Ahead for Stress-Free Baking: To make your baking day effortless, you can prepare certain components ahead of time. The cupcakes can be baked a day in advance and stored properly (see storing section). The buttercream can also be made a day or two beforehand and stored in the refrigerator, then brought to room temperature and re-whipped before frosting. This allows you to assemble and decorate on the day you plan to serve, saving you valuable time.
• Always Sift Your Powdered Sugar: This is a non-negotiable step for truly smooth buttercream. Powdered sugar often clumps together, and skipping this step can result in a lumpy, grainy frosting. Sifting ensures a fine, airy powder that mixes into a wonderfully silky-smooth and luxurious marshmallow buttercream – the kind that pipes like a dream and melts in your mouth.
• Invest in High-Quality Cake Pans: The quality of your bakeware significantly impacts the outcome of your cakes and cupcakes. High-quality pans, like those from Fat Daddios (my trusted brand!), conduct heat evenly, preventing burnt edges or undercooked centers. This ensures your cupcakes rise uniformly and bake to perfection every single time. You can find the exact cupcake pans I used here.
• Don’t Overfill Cupcake Liners: Filling liners about two-thirds to three-quarters full is key. Overfilling can cause the cupcakes to spill over, create unsightly ‘muffin tops,’ or even remain undercooked in the center. Proper filling ensures a beautiful, even dome and consistent baking.
• Cool Cupcakes Completely Before Frosting: Patience is a virtue in baking! Frosting warm cupcakes will inevitably lead to melted, messy buttercream. Ensure your cupcakes are completely cool to the touch before you begin decorating. This can take up to an hour or more, depending on your environment.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making these delightful Strawberry Marshmallow Cupcakes:

Q: Can I adapt this recipe into a larger cake format?

A: Absolutely! This versatile recipe can easily be scaled up for different cake sizes. You can turn it into a classic sheet cake, bake it in four 6-inch cake pans for a layered masterpiece, or use a standard 9×13 inch baking dish. If opting for a 9×13 inch cake, please note that the baking time will increase significantly, typically requiring 40-45 minutes. Always check for doneness with a toothpick.

Q: Can these be made into mini cupcakes?

A: Yes, mini cupcakes are a fantastic idea for parties or if you’re looking for smaller, bite-sized treats! Simply follow the recipe instructions as written, but adjust the baking time. Mini cupcakes will bake much faster, usually taking only 10-12 minutes. As always, use a cake tester or toothpick to ensure they come out clean, indicating they are perfectly baked.

Q: Can the cupcakes be prepared a day in advance?

A: Yes, these cupcakes hold up very well when made a day ahead. To maintain their freshness and moisture, store them in an airtight container at room temperature. For optimal flavor and texture, they are best enjoyed within 1-2 days of baking. The marshmallow buttercream is quite stable, but refrigerating frosted cupcakes might slightly alter the texture; bring to room temperature before serving for the best experience.

Q: What if my buttercream is too stiff or too runny?

A: If your buttercream is too stiff, add milk or heavy cream, one teaspoon at a time, until it reaches your desired consistency. If it’s too runny, add a tablespoon of sifted powdered sugar at a time, mixing until it thickens. Temperature also plays a role; if it’s too warm, chill it briefly before re-whipping.

Q: Can I add fresh strawberries to the cake batter?

A: While this recipe uses Jell-O for flavor, you can certainly try folding in finely diced fresh strawberries (about ½ to 1 cup) into the batter during the last step. Be aware that this might add extra moisture and could slightly change the cake’s texture and density. Ensure they are tossed in a tablespoon of flour first to prevent them from sinking to the bottom.

Storing and Freezing Your Strawberry Marshmallow Cupcakes

To keep your Strawberry Marshmallow Cupcakes tasting their absolute best, proper storage is key. Once frosted, store them in an airtight container at room temperature. This helps maintain their moisture and keeps the buttercream fresh. For the best flavor and texture, we recommend enjoying them within 1-2 days. While they’ll still be good for a little longer, their peak deliciousness is within this timeframe.

Freezing – Strawberry Marshmallow Cupcakes

Did you know you can freeze these delectable cupcakes? This is a fantastic option if you’ve made a large batch or want to enjoy them later. You can freeze these cupcakes, even when completely frosted, for up to 30 days. To freeze, place the frosted cupcakes on a baking sheet and freeze for about an hour until the buttercream is firm. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours. The marshmallow buttercream holds up wonderfully to freezing and thawing!

We truly hope you enjoy baking and savoring these delightful Strawberry Marshmallow Cupcakes. Your feedback means the world to us! Remember to LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or have any questions. We’re always here to help! Don’t forget to follow us on Instagram, Pinterest, and TikTok for more fun baking ideas, tips, and behind-the-scenes content!

Recipe Card

Strawberry Marshmallow Cupcakes

By Molly Murphy

Sweet, fluffy strawberry cupcakes topped with a dreamy, homemade marshmallow cream cheese buttercream.

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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 eggs 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 fluff
• 6 ounces cream cheese softened
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt

Instructions

For the cake

• Preheat your oven to 350 degrees F (175°C). Line two standard cupcake trays with cupcake liners. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the unsalted butter, strawberry Jell-O powder, and granulated sugar for about 2 to 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl, then continue beating for 2 more minutes.
• With the mixer on medium speed, gradually add the egg whites one at a time, followed by the whole egg. Make sure to scrape down the sides of the bowl between each addition to ensure thorough mixing.
• Add the sour cream and vanilla extract. Mix for another 2 minutes on medium speed. Scrape down the bottom and sides of the bowl. If the mixture appears slightly curdled, don’t worry, this is normal and will smooth out once the flour is added.
• In a separate medium-sized bowl, whisk together the cake flour, baking powder, and salt until well combined. Set aside.
• With the mixer on low speed, alternately add the whisked flour mixture and the buttermilk to the wet ingredients. Begin and end with the flour mixture. Mix just until combined, being careful not to overmix. Use a rubber spatula to scrape the bottom and ensure all ingredients are incorporated.
• Using a piping bag or a ziplock bag with the corner snipped, fill the prepped cupcake liners ¾ full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with little to no crumbs left.
• Once baked, remove the cupcakes from the oven and let them cool in the cupcake trays for 20 minutes before transferring them to a wire rack to cool completely. While they cool, proceed to make the marshmallow buttercream.

For the marshmallow buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat the slightly chilled butter and softened cream cheese on medium speed for about 2 minutes, until smooth and creamy.
• Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing thoroughly between each addition until fully incorporated.
• Add the entire jar of marshmallow cream, followed by the vanilla extract and salt. Beat on medium speed until all ingredients are well incorporated and the mixture starts to lighten.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes until the buttercream is light, fluffy, and significantly increased in volume.
• Before piping onto your cooled cupcakes, use your rubber spatula to vigorously beat and press the frosting by hand against the sides of the bowl for a couple of minutes. This helps remove any trapped air pockets, ensuring a beautifully smooth and easy-to-pipe buttercream.

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