Red Velvet Marble Cupcakes
These cupcakes combine classic red velvet flavor with a soft vanilla swirl and a tangy cream cheese-raspberry frosting, resulting in tender cupcakes with an impressive marble effect.
Ingredients
Cupcake Ingredients
- 1 1/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- to taste Red gel food coloring As needed for color
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup seedless raspberry preserves or thick raspberry puree
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a small cup, whisk together the buttermilk, vinegar, and vanilla extract.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add red gel food coloring to the wet mixture until you reach a deep red color. Gradually add the dry and wet ingredients alternately, mixing just until combined.
Baking
- Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Frosting
- For the frosting, beat the cream cheese and butter until smooth. Add the vanilla and powdered sugar, mixing until fluffy.
- In a small bowl, mix the raspberry preserves with a drop of red food coloring if you want the color to pop. Spoon the cream cheese frosting into one side of a piping bag and the raspberry mix into the other. Swirl them together for a two-color pipe.
- Pipe a generous swirl of frosting on each cooled cupcake and serve with love!
Notes
Store in an airtight container. Cupcakes can be frozen unfrosted for up to 2 months.