Description
These Red Velvet Marble Cupcakes are a beautiful and delicious twist on classic red velvet and vanilla cupcakes. With a swirl of rich cocoa-infused red velvet and fluffy vanilla batter, these cupcakes are moist, tender, and topped with a creamy cream cheese frosting. Perfect for holidays, birthdays, or any special occasion!
Ingredients
Units
Scale
For the Cupcakes
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 teaspoon white vinegar
- 1/2 teaspoon red gel food coloring
- 2 tablespoons unsweetened cocoa powder
For the Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Do not overmix.
- In a small bowl, mix the vinegar, red food coloring, and cocoa powder to form a smooth paste. Stir half of the batter into this red velvet mixture.
- Spoon both the vanilla and red velvet batters into the cupcake liners, alternating between the two. Use a toothpick or skewer to swirl the batters together lightly for a marble effect.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Make the Frosting
- In a large bowl, beat the cream cheese and butter together until smooth.
- Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract.
- Pipe or spread the frosting onto cooled cupcakes.
Notes
- For extra flavor, add a pinch of cinnamon to the red velvet batter.
- If you don’t have buttermilk, mix ½ cup milk with ½ teaspoon vinegar and let sit for 5 minutes before using.
- Store cupcakes in an airtight container in the fridge for up to 4 days.