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Red Velvet Marble Cupcakes

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Red Velvet Marble Cupcakes are a delightful twist on the classic red velvet dessert. These moist cupcakes feature swirls of vibrant red velvet and creamy vanilla batter, baked to perfection and topped with a luscious cream cheese frosting. Perfect for Valentine’s Day or any special occasion!

Ingredients

Scale

For the Cupcakes:

  • 1 ¼ cups (160g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp red food coloring (gel recommended)

For the Cream Cheese Frosting:

  • 4 oz (115g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (190g) powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar:
    • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add Wet Ingredients:
    • Beat in the egg and vanilla extract until fully incorporated. Gradually mix in the buttermilk, alternating with the dry ingredients, until a smooth batter forms.
  5. Divide and Color the Batter:
    • Reserve â…“ cup of the batter in a small bowl. Add the cocoa powder and red food coloring to the reserved batter, mixing until combined.
  6. Layer and Swirl:
    • Spoon the plain batter into the cupcake liners, filling each about halfway. Add a dollop of the red velvet batter on top. Use a toothpick or skewer to gently swirl the two batters together to create a marbled effect.
  7. Bake:
    • Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Frosting:
    • In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
    • Add the powdered sugar and vanilla extract, mixing until light and fluffy.
  9. Frost the Cupcakes:
    • Pipe or spread the cream cheese frosting onto the cooled cupcakes. Optionally, garnish with sprinkles or red velvet crumbs.

Notes

  • For a stronger red color, use gel food coloring and adjust to your preference.
  • To create clean swirls, don’t overmix the batters when marbling.
  • Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/red-velvet-marble-cupcakes/