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Red Velvet Marble Cupcakes: The Ultimate Recipe & Baking Guide

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Delicious marble cupcakes with red velvet and vanilla flavors, topped with tangy cream cheese frosting.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 2 tablespoons red food coloring (gel recommended)
  • 1 teaspoon white vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk or heavy cream (for desired consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  6. In a small bowl, whisk together the red food coloring, vinegar, and cocoa powder.
  7. Add the red food coloring mixture to the batter and mix until evenly colored.
  8. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  9. In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  10. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  11. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  12. Using a spoon or ice cream scoop, alternate spoonfuls of the red velvet batter and the vanilla batter into each cupcake liner. Fill each liner about 2/3 full.
  13. Use a toothpick or skewer to gently swirl the batters together in each cupcake liner. Be careful not to overmix.
  14. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  15. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  16. In a large bowl (or stand mixer), beat together the softened cream cheese and butter until smooth and creamy.
  17. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  18. Stir in the vanilla extract. Then, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
  19. Increase the mixer speed to medium-high and beat for 2-3 minutes, until the frosting is light and fluffy.
  20. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a knife, spatula, or piping bag.
  21. Decorate the cupcakes with sprinkles, chocolate shavings, or any other toppings you like.
  22. Enjoy!: These cupcakes are best enjoyed within a few days. Store them in an airtight container in the refrigerator.

Notes

  • Gel food coloring is recommended for a more vibrant red velvet color.
  • Make sure butter and cream cheese are softened for smooth frosting.
  • Don’t overmix the cupcake batter to avoid tough cupcakes.
  • Cool cupcakes completely before frosting to prevent melting.
  • Adjust milk/cream in frosting for desired consistency.

Find it online: https://mmmflavors.com/red-velvet-marble-cupcakes/