Learn how to make these easy Valentines Day cupcakes. They are filled with marshmallow fluff and absolutely delicious!
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Tiny little cupcakes make the perfect, last minute Valentine’s Day treat. I love making mini cupcakes to share at school for special occasions.
Mini cupcakes are a great size for sharing and a little cake batter goes a long way! One batch makes 24 cupcakes, just enough for most classrooms.
More Valentines Day treats:
- Valentines Day Oreo Cake Balls
- Valentine Chocolate Bark
- Valentine’s Day Rice Krispie Treats
- Valentines Whoopie Pies
In the past I taught a course for our local recreation department called Cupcake Creations where we covered all kinds of cupcake decorating techniques. During each class I shared recipes and tips for creating beautifully delicious cupcakes.
These Valentine cupcakes are not only pretty but also filled with yummy marshmallow fluff filling. They taste just as amazing as that sounds.
Make these Valentine’s Day Cupcakes:
Ingredients:
- 1 box of Duncan Hines vanilla cake batter, prepared
- 7 oz tub of Marshmallow Fluff
- 1/2 cup shortening
- 1/3 cup icing sugar
- 1/2 tsp vanilla extract
- 2 tsp hot water
- 1/4 tsp salt
- 1 tub of Duncan Hines white frosting
- 2 tsp pink sprinkles
- 1 Tbsp edible heart sprinkles
Directions:
1. Prepare and bake 24 mini cupcakes. Allow to cool completely.
Prepare Marshmallow Filling:
2. In a small bowl, dissolve the salt in hot water.
3. In a large bowl combine water, marshmallow fluff, shortening, icing sugar and vanilla. Mix well.
4. Prepare a piping bag with a 1A tip. Scoop the filling mixture into the bag, squeeze out the air and twist closed.
5. Insert the tip of the piping bag into the center of each cupcake and squeeze filling into the cake.
Tips for filling:
- About 1 tsp of filling is used for mini cupcakes and 1 Tbsp of filling into full sized cupcakes.
- Watch for the top of the cupcake to puff up slightly when full. Overfilling will cause the cupcake to crack.
- Instead of using a piping bag, you can also cut a small section of the cupcake out with a knife and use a teaspoon to fill with cream.
6. Use a piping bag with a 1M tip to frost each cupcake.
7. Dust with pink sprinkles and top with candy hearts.
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My Kitchen Essentials for Baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love these Valentine’s Day cupcakes please help me share them on Facebook or Pinterest so that others can enjoy them too!
Valentine’s Day Cupcakes with Marshmallow Fluff Filling
Ingredients
- 1 box of Duncan Hines vanilla cake batter, prepared
- 7 oz tub of Marshmallow Fluff
- 1/2 cup shortening
- 1/3 cup icing sugar
- 1/2 tsp vanilla extract
- 2 tsp hot water
- 1/4 tsp salt
- 1 tub of Duncan Hines white frosting
- 2 tsp pink sprinkles
- 1 Tbsp edible heart sprinkles
Instructions
1. Prepare and bake 24 mini cupcakes. Allow to cool completely.
2. In a small bowl, dissolve the salt in hot water.
3. In a large bowl combine water, marshmallow fluff, shortening, icing sugar and vanilla. Mix well.
4. Prepare a piping bag with a 1A tip. Scoop the filling mixture into the bag, squeeze out the air and twist closed.
5. Insert the tip of the piping bag into the center of each cupcake and squeeze filling into the cake.
6. Use a piping bag with a 1M tip to frost each cupcake.
7. Dust with pink sprinkles and top with candy hearts.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 0g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
thanks for the recipe, they are cute!