Vanilla Almond Cupcakes with Marshmallow Cream Cheese Frosting

These vanilla almond cupcakes have a delicious marshmallow cream cheese frosting and they’re almost too pretty to eat!

These cupcakes are great for holidays, Frozen parties, princess parties, weddings, and any other event you can think of. Icing colors can be changed to fit the theme.

Vanilla Almond Winter Cupcakes with Marshmallow Cream Cheese Frosting

You can even make these Vanilla Almond Cupcakes as holiday gifts if you’d like, they’ll look like they came straight from the bakery. Just box them up in a nice holiday gift box with a pretty holiday card or tag.

The mini brownie bite cupcakes or Grinch treats I shared before would work as wonderful gifts too!

Cupcake Ingredients:

2 ½ cups all-purpose flour
1 ¾ cups white granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
½ cup butter softened
½ cup buttermilk
1 teaspoon vanilla
1 teaspoon almond extract
2 large eggs

Frosting Ingredients

1 stick of unsalted butter (room temperature works best)
6 ounces cream cheese
4 cups confectioners’ sugar
1/4 cup whole milk
1 teaspoon marshmallow extract flavoring
Light blue gel coloring
White edible glitter
2 small piping bags, 1 large piping bag, 1 large frosting tip (or you can get a set that has multiple size piping bags)

Table of Contents show

How to make the cupcakes:

Preheat oven to 350 degrees. In a large mixing bowl mix the flour, sugar, baking soda, baking powder, and salt.

Using a hand or stand mixer, cream together the butter, almond extract, and the vanilla until it’s light and fluffy.

Add in the milk and mix on medium for about 1 minute. Change to low speed and mix in eggs, one at a time.

Fold the wet ingredients into the dry ingredients.

Line a 12-cup muffin pan with baking liners. Using a spoon or an ice cream scoop, add the batter into the muffin tin about 2/3 full.

Bake for 15-17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.

How to make the frosting:

In a large mixing bowl or stand mixer, cream together the butter and cream cheese. Beat until light and fluffy. Add in the marshmallow extract.

Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of milk in between each cup. Once it’s all added, mix for 1 minute or until the frosting is nice and creamy.

Separate the frosting into two bowls. Add some blue gel coloring to one bowl of frosting and leave the other without color.

Put the blue icing into one smaller piping bag. Put the white icing into another.

Slide them both into a larger piping bag and cut the tip, making sure that you get all three bags.

Pipe each cupcake and sprinkle it with white edible glitter so that you can give it that sparkly look.

Do I have to use blue and white?

No! You can use any colors you want so you can change it up for the holidays or other themed parties. Exchange the blue or white for any colors you’d like.

Vanilla Almond Cupcakes with Marshmallow Cream Cheese Frosting

More Cupcake Recipes

Print and save this recipe for the vanilla almond cupcakes!

Vanilla Almond Cupcakes with Marshmallow Cream Cheese Frosting

These vanilla almond cupcakes have a delicious marshmallow cream cheese frosting and they’re almost too pretty to eat!

Cupcakes

2 1/2 c all-purpose flour
1 3/4 c white granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c butter softened
1/2 c buttermilk
1 tsp vanilla
1 tsp almond extract
2 eggs

Frosting

1 stick unsalted butter (room temperature works best)
6 oz cream cheese
4 c confectioners’ sugar
1/4 c whole milk
1 tsp marshmallow extract flavoring
Light blue gel coloring
White edible glitter

Preheat oven to 350 degrees.
In a large mixing bowl mix the flour, sugar, baking soda, baking powder, and salt.
Using a hand or stand mixer, cream together the butter, almond extract, and the vanilla until it’s light and fluffy.
Add in the milk and mix on medium for about 1 minute. Change to low speed and mix in eggs, one at a time. Fold the wet ingredients into the dry ingredients.
Line a 12-cup muffin pan with baking liners. Using a spoon or an ice cream scoop, add the batter into the muffin tin about 2/3 full.
Bake for 15-17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.

Frosting the Cupcakes

In a large mixing bowl or stand mixer, cream together butter and cream cheese and beat until light and fluffy. Add in the marshmallow extract.
Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of milk in between each cup. Once it’s all added, mix for 1 minute or until creamy.
Separate frosting into two bowls, adding blue gel coloring to one bowl of frosting and leaving the other without color.
Place blue piping into one smaller piping bag and the white into another. Slide them into a larger piping bag.
Pipe each cupcake and sprinkle with white edible glitter.