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)

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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. In another bowl, mix buttermilk, vinegar, and vanilla extract.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Alternate adding dry ingredients and buttermilk mixture to the creamed mixture, starting and ending with dry ingredients. Stir just until combined.
Remove about 1/3 of the batter into a separate bowl. Add red gel food coloring to this portion.
Spoon alternating dollops of red and uncolored batter into cupcake liners. Swirl with a toothpick to create a marble effect.
Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely.
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
If desired, mix red gel coloring into raspberry preserves for deeper color.
Frost cupcakes with cream cheese frosting. Add dollops of raspberry preserves on top and swirl gently for a decorative finish.

Substitute raspberry preserves with strawberry or cherry preserves for flavor variation.

Add cinnamon or espresso powder to the batter for a unique twist.

Use vegan cream cheese and butter for a dairy-free version.

Store cupcakes refrigerated up to 3 days, bring to room temperature before serving.

Freeze unfrosted cupcakes up to 2 months; thaw before frosting.