Who wants a sweet treat idea for Valentine’s Day? These marshmallow heart cupcakes are super simple and oh so pretty to make for friends or your honey this Valentine’s Day. I love how fancy they look yet they use easy ingredients and not too much time! Win-win! They’re filled with marshmallow cream (or marshmallow fluff as it’s also called) for maximum marshmallow flavor! Then they’re topped with a marshmallow buttercream and a marshmallow heart. Holy moly. Sidenote: Did you know there is a festival called “What the Fluff?” festival in Somerville, MA every year? Obviously, I need to go. With my marshmallow heart cupcakes.
Aren’t they pretty? They kind of remind me of snow which is fitting since 1/4 of the country is covered in it. Why not make these delicious cupcakes if you’re snowed in? Or if you just love marshmallow because they are so delicious! I found the heart marshmallows at my local grocery store (I’ve used them in the past, like these s’mores) so check around in the Valentine’s candy aisle, I’ve seen them around! Or try your hand at making your own, it’s really fun!
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Filling them is super easy. Simply use a pairing knife to cut out a round hole in the center of the cupcake (about an inch deep) and pop out the inside. Fill with marshmallow fluff. Ta-da! For the full cupcake and buttercream recipe, keep on scrolling!
So this recipe uses my version of a doctored up cake mix and easy ingredients. This makes it a cinch to make and delicious too. Since I’ve jazzed up the cake mix on this one, ignore the instructions on the back of the box and just follow along with the recipe below! You can certainly make a homemade white cupcake if you prefer!
Marshmallow Heart Cupcakes
Ingredients
For the Cupcakes:
- 1 box white cake mix I used Duncan Hines
- 1/3 cup unsalted butter room temperature
- 1/2 cup sour cream
- 1 cup milk
- 1 teaspoon almond extract or clear vanilla extract
- 3 large egg whites
For the Filling & Frosting:
- 2 7- ounce containers marshmallow cream
- 4 cups powdered sugar
- 1/2 cup butter room temperature
- 2 tablespoons milk
- 1 teaspoon almond extract
- white marshmallow hearts
Instructions
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Preheat oven to 350°F and line pan with cupcake liners.
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Combine dry cake mix, butter, sour cream, milk, extract, and egg whites. Blend at low speed until moistened (about 30 seconds) and then medium speed for 2 minutes.
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Fill each cupcake liner 2/3 full.
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Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
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Allow cupcakes to cool.
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Use a small knife to cut out the core of the cupcake and fill with marshmallow cream.
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In an electric mixer, combine butter and remaining marshmallow cream (7 ounces) and cream together for 2 minutes.
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Add powdered sugar 1 cup at a time. Add milk. Beat for 2 minutes.
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If you want a thicker consistency, add more powdered sugar. For a looser consistency, add more milk. Keep in mind, a thicker consistency will be easier to pipe.
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Pipe frosting onto cupcakes and top with a marshmallow heart!
If you’re looking for more Valentine’s ideas, I’ve linked a few of my favorites below! I also think these marshmallow cupcakes would make a tasty year-round treat or the perfect wedding cupcake too.
Cheers!
Courtney
Omgoodness. These are darling Courtney! I LOVE them!!
Hi Jessica!
So sweet, thank you!!!
Absolutely gorgeous! I love these, Courtney!!! So perfect for so many celebrations!
Thank you, Robyn!! :) :)
These are so cute! Where did you get the marshmallows.
I got them at Harris Teeter, but check grocery stores or Wal-Mart/Target in the V-day section!
Just found your blog and I am in love with it! I am for sure going to try a whole bunch of these recipes out (if not all haha) ! Thanks from all the way up in Canada :)
I’ve checked a couple of stores for the marshmallows and have been unsuccessful… What brand did you buy?
Mine were “Campfire Cupid Mallows” but I believe Jet Puffed also makes them! I bought mine at Harris Teeter. Check Target and large grocery store chains! You may see it in the valentine’s section instead of the regular marshmallow section.
Thank you!
Hi! Was wondering if these could be made into mini’s? I’m going to a party with a lot of people!
Absolutely!
I finally got to make these beauties today (minus the heart). We knew we were in trouble the second we licked the bowl! AWEsome flavor and so moist. They were definitely hit. Thank you! Oh, and even got a compliment on how pretty they were:)
Oh yay! This makes my day, thanks Bonnie!
Hey! So I made these today and everything was great except the frosting was VERY sweet and 4 cups of powdered sugar made the frost very dry. So I checked some other recipes and there’s only called for 1 cup of powdered sugar in the frosting with the same amount of other Ingredients as your recipie. Just a heads up 1 cup of powdered sugar might be better! Thanks!
Making these for WDPs school party. Can’t wait.
YAY!!!! take pics!