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It’s bake sale fundraiser time again!  I’m always happy to help.  Folks requested red velvet and it was a tough pick between Red Velvet Cake and Red Velvet Oreo Cupcakes.

Instead of cream cheese frosting, I wanted to use one of the many jars of marshmallow fluff in my cupboard (it’s fudge season after all).  Marshmallow Frosting is a buttercream hybrid; it sets well and would be delicious on Double Chocolate Sour Cream Cake or Gingerbread Bites.

Marshmallow Frosting

Frosts 24 cupcakes


  • 2 C (4 sticks) butter, softened
  • 1 7oz jar marshmallow fluff
  • 4 C powdered sugar
  • 1 t vanilla bean paste
  • Pinch salt


Use a mixer to cream butter until fluffy.  Add marshmallow crème, vanilla bean paste and pinch salt.  Can’t find vanilla bean paste?  You can substitute vanilla extract.

Add powdered sugar 1 C at a time until well combined.  Frosting should be thick but spreadable.  Pipe onto cupcakes.

Recipe modified from “Marshmallow Buttercream,”, by Staci Lambert


Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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