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
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup buttermilk
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1 tsp white vinegar
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1 tsp vanilla extract
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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Red gel food coloring (as needed)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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2 1/2 cups powdered sugar
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1 tsp vanilla extract
For the Raspberry Swirl:
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1/2 cup seedless raspberry preserves or thick raspberry puree
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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