Go Back
+ servings
Marshmallow Heart Cupcakes, Valentine's Day | Pizzazzerie.com

Marshmallow Heart Cupcakes

Try these easy and delicious marshmallow heart cupcakes for a pretty Valentine's Day treat!
Servings 16 cupcakes


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


  • Preheat oven to 350°F and line pan with cupcake liners.
  • 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.
  • Fill each cupcake liner 2/3 full.
  • Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool.
  • Use a small knife to cut out the core of the cupcake and fill with marshmallow cream.
  • In an electric mixer, combine butter and remaining marshmallow cream (7 ounces) and cream together for 2 minutes.
  • Add powdered sugar 1 cup at a time. Add milk. Beat for 2 minutes.
  • 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.
  • Pipe frosting onto cupcakes and top with a marshmallow heart!