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Raspberry-Marshmallow Cupcakes

Pink, fluffy frosting makes these cupcakes extra special. They’d be perfect for a little girl’s birthday party, too.

Serves 12
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
441 calories per serving


> 5 oz gluten-free white chocolate chips
> 7 tbsp butter
> 1¼ cup Bob's Red Mill Gluten-Free Flour
> 1 tsp gluten-free baking powder
> ¾ cups sugar
> 4 eggs
> 1 ½ cups frozen raspberries
> 1 cup marshmallow fluff
> 1 cup Betty Crocker Vanilla Frosting
> 1 tbsp colored sprinkles
> 1-2 drops red food coloring, optional


Preheat the oven to 350ºF. Divide cupcake papers in a muffin tin. In a pot, bring 1 inch of water to a simmer. Place the white chocolate and butter in a heatproof bowl. Hang the bowl over the pot of simmering water, making sure the bowl does not touch the water. Melt the chocolate and butter, stirring occasionally.
Meanwhile, sift the flour, baking powder, and a pinch of salt into a bowl. Remove the chocolate from the heat. In a separate bowl, mix the sugar and eggs. Slowly stir in the chocolate. Fold the flour into the egg mixture until combined.
Set 12 raspberries aside and let thaw. Take remaining frozen raspberries and delicately fold them into the batter. Fill cupcake papers and bake on the middle rack for 20-25 min. or until golden brown. Remove from the oven and cool on a wire rack.
In a bowl, mix together the marshmallow fluff, frosting, and 1–2 drops of food coloring. Top the cupcakes with marshmallow frosting and garnish with reserved raspberries and a pinch of colored sprinkles.

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