These Red Velvet Marble Cupcakes bring together the classic elegance of red velvet with a vibrant raspberry swirl and a luscious cream cheese frosting. Each bite offers a perfect balance of cocoa-kissed cake and fruity tang, all beautifully topped with a marbled swirl of frosting that’s as eye-catching as it is delicious.
Why You’ll Love This Recipe
A unique twist on classic red velvet cupcakes
Swirled raspberry filling adds a pop of fruity brightness
Moist and tender crumb with a hint of cocoa
Velvety cream cheese frosting that complements the richness
Visually stunning and perfect for special occasions or gifts
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
1 1/4 cups all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon white vinegar
1 teaspoon 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 teaspoon 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
Preheat oven to 350°F (175°C). Line a standard muffin pan with 12 cupcake liners.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a separate cup or bowl, whisk together the buttermilk, vinegar, and vanilla extract.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, mixing thoroughly after each addition.
Add enough red gel food coloring to achieve a deep red hue.
Alternately add the dry ingredients and the buttermilk mixture to the creamed butter, mixing until just combined.
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 on a wire rack.
For the frosting, beat together the softened cream cheese and butter until smooth and creamy.
Add vanilla extract, then gradually mix in the powdered sugar until light and fluffy.
In a small bowl, stir the raspberry preserves with a drop of red gel food coloring if a deeper color is desired.
Spoon the cream cheese frosting into one side of a piping bag and the raspberry mixture into the other side.
Pipe onto cooled cupcakes using a swirl motion to create a marbled effect.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: Approximately 350 kcal per cupcake
Variations
Chocolate Lovers: Add mini chocolate chips to the batter for added richness.
Berry Mix: Try blueberry or strawberry preserves for different flavor swirls.
Nutty Texture: Top with crushed pecans or walnuts for a crunchy contrast.
Mini Version: Make mini cupcakes for bite-sized party treats—adjust baking time to 10–12 minutes.
Festive Flair: Add colored sprinkles on top to match holidays or themed events.
Storage/Reheating
Storage: Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Freezing: Cupcakes (unfrosted) can be frozen for up to 1 month. Thaw completely before decorating.
Serving: Bring to room temperature before serving for the best texture and flavor.
FAQs
Can I use liquid red food coloring instead of gel?
Yes, but you may need a larger amount to achieve the same color intensity, which could affect the batter’s consistency.
How do I avoid overmixing the cupcake batter?
Mix just until the dry and wet ingredients are combined to prevent a dense texture.
Can I make the frosting ahead of time?
Yes, the frosting can be made up to 2 days in advance. Store in the fridge and rewhip before piping.
What can I use if I don’t have buttermilk?
You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Are these cupcakes suitable for children?
Yes, just ensure the raspberry preserves are seedless and not too tart for young palates.
Can I skip the raspberry swirl?
Yes, the cupcakes are delicious with just the cream cheese frosting if preferred.
How do I achieve a perfect swirl with the frosting?
Use a piping bag fitted with a star tip and fill it carefully with both mixtures side-by-side for an even swirl.
Can I use frozen raspberries for the swirl?
Yes, cook them down with a bit of sugar and strain to make a thick puree.
Should I refrigerate the cupcakes after frosting?
Yes, due to the cream cheese frosting, refrigerate the cupcakes if not serving the same day.
What’s the best way to bring cupcakes to room temperature?
Let them sit at room temperature for about 20–30 minutes before serving.
Conclusion
Red Velvet Marble Cupcakes offer an elegant, flavorful twist on traditional red velvet. With their eye-catching raspberry swirls and velvety cream cheese frosting, they’re as beautiful as they are delicious. Ideal for celebrations, parties, or simply when you want a stunning dessert, these cupcakes are sure to impress with both taste and presentation.
Red Velvet Marble Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Swirled with raspberry and crowned in cream cheese frosting, these Red Velvet Marble Cupcakes are a vibrant twist on a classic. Perfect for Valentine’s Day, birthdays, or any time you crave a beautifully marbled, tender cupcake.
Ingredients
For the Cupcakes:
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1 1/4 cups all-purpose flour
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1 tbsp cocoa powder
-
1/2 tsp baking soda
-
1/4 tsp salt
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1/2 cup buttermilk
-
1 tsp white vinegar
-
1 tsp vanilla extract
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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)
Instructions
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Preheat Oven: Preheat to 350°F (175°C). Line a cupcake pan with 12 liners.
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Mix Dry Ingredients: Sift together flour, cocoa powder, baking soda, and salt.
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Mix Wet Ingredients: In a cup, whisk buttermilk, vinegar, and vanilla.
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Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
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Color and Combine: Add red gel food coloring until deep red. Alternate adding dry and wet ingredients, mixing until just combined.
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Bake: Divide batter among liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
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Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until light and fluffy.
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Add Raspberry Swirl: Mix raspberry preserves with a touch of red food coloring if desired. Spoon cream cheese frosting into one side of a piping bag and raspberry preserves into the other. Pipe swirled frosting onto cooled cupcakes.
Notes
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Avoid overmixing for a tender cupcake texture.
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Add raspberry puree to the batter for an extra fruity twist.
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Chill frosting slightly before piping for cleaner swirls.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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