These Red Velvet Marble Cupcakes are a stunning twist on a classic treat. With their vibrant red hue, rich cocoa flavor, and striking swirl of vanilla and raspberry in the frosting, they’re as delightful to look at as they are to eat. Perfect for birthdays, holidays, or whenever you want to impress!
Ingredients:
1 1/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup raspberry jam or puree (for swirling)
Continue the instructions on the next page.
Instructions:
Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the egg and beat well.
Step 4: Mix in buttermilk, food coloring, vanilla extract, and vinegar until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Step 6: Divide the batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Step 7: To make the frosting, beat together butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until fluffy.
Step 8: Fill a piping bag with frosting and drizzle raspberry jam along the inside of the bag for a marbled effect. Pipe swirled frosting onto cooled cupcakes.
Storage Information:
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.