Red Velvet Marble Cupcakes

Why You’ll Love This Recipe

This recipe combines the rich flavors of red velvet and chocolate with the brightness of raspberry, creating a unique twist on traditional cupcakes. The marbled effect looks impressive but is easy to achieve, and the cream cheese frosting adds the perfect balance of sweetness and tang. These cupcakes are moist, flavorful, and visually striking—guaranteed to impress family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 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
• Red gel food coloring (as needed)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract

For the Raspberry Swirl:

• 1/2 cup seedless raspberry preserves or thick raspberry puree
• Red gel food coloring (optional, for a deeper swirl)

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcake batter: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, vinegar, and vanilla extract. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Gradually add the dry ingredients to the wet mixture alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Stir until just combined.
4. Divide the batter: Remove about 1/3 of the batter to a separate bowl. Add red gel food coloring to the smaller portion to achieve a vibrant red color. Leave the remaining batter uncolored or lightly tinted chocolate.
5. Create the marbled effect: Spoon alternating dollops of red and uncolored batter into each cupcake liner. Use a toothpick or skewer to gently swirl the two batters together for a marbled pattern.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
7. Make the frosting: Beat cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract; beat until fluffy.
8. Prepare the raspberry swirl: If desired, mix a few drops of red gel food coloring into the raspberry preserves for a deeper color.
9. Assemble: Frost each cupcake with cream cheese frosting, then add small dollops of raspberry preserves on top. Use a toothpick or skewer to swirl the preserves into the frosting for a pretty, flavored accent.

Servings and Timing

• Makes 12 cupcakes
• Preparation time: 20 minutes
• Baking time: 18-22 minutes
• Cooling and frosting: 30 minutes

Variations

• Substitute raspberry preserves with strawberry or cherry preserves for a different fruity swirl.
• Add a pinch of cinnamon or espresso powder to the batter for a flavor twist.
• Use vegan cream cheese and butter alternatives to make the frosting dairy-free.
• Add crushed nuts or sprinkles on top for extra texture and decoration.

Storage/Reheating

• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring to room temperature before serving for best flavor and texture.
• Avoid microwaving the frosted cupcakes as it can melt the frosting.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring gives a more vibrant color without thinning the batter.

Can I make the cupcakes gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking mix of equal measure.

How do I keep the cream cheese frosting from being too soft?

Chill the frosting for 10-15 minutes before frosting or refrigerate the cupcakes after frosting.

Can I prepare the batter the night before?

It’s best to bake immediately for optimal rise, but you can refrigerate the batter overnight and bake the next day.

Is the vinegar necessary in the recipe?

Yes, it reacts with baking soda to help the cupcakes rise and contributes to the tender crumb and classic red velvet flavor.

Can I use store-bought frosting?

Yes, but homemade cream cheese frosting tastes fresher and less sweet.

How do I prevent cupcakes from sinking in the middle?

Avoid overmixing the batter and make sure not to open the oven door during baking.

Can I double the recipe?

Yes, just double all ingredients and bake in batches or use two muffin tins.

What can I substitute for buttermilk?

Use milk mixed with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes before using.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw before frosting.

Conclusion

Red Velvet Marble Cupcakes are a delightful and visually stunning treat that combines classic red velvet flavor with a unique chocolate swirl and a tangy cream cheese frosting accented by a raspberry swirl. Perfect for parties, holidays, or any time you want a special dessert, these cupcakes offer both beauty and flavor in every bite.

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