Red velvet marble cupcakes are a delightful twist on the classic dessert that perfectly balances rich chocolatey red velvet with a light vanilla batter. They are ideal for celebrations, birthdays, or any occasion when you want to impress friends and family with your baking skills. The beautiful marbled appearance creates a stunning visual and a lovely mix of flavors that make these cupcakes stand out.
Why you’ll love this dish
If you’re searching for a crowd-pleasing treat, look no further. These red velvet marble cupcakes are not just visually stunning; they also deliver incredible flavor and moisture thanks to the combination of buttermilk and whole milk. They are easy to whip up, making them a perfect choice for beginner bakers or anyone looking for a fun recipe to try on a relaxed weekend afternoon. Plus, they are kid-approved, which means you can bring the little ones into the kitchen for a fun baking session!
"These cupcakes are a showstopper! The marbling is sooo pretty, and the cream cheese frosting just takes them over the top!" – Happy Baker
The cooking process explained
Making red velvet marble cupcakes is a delightful journey that starts by preparing both the red velvet and vanilla batters. You’ll whisk dry ingredients, cream them with butter and sugar, and ultimately combine the two batters for that stunning marbled effect. It’s a straightforward process, perfect for anyone looking to bake something special yet not overly complicated. After a brief time in the oven, you’ll end up with moist, tender cupcakes ready for delightful frosting.
What you’ll need
To make these red velvet marble cupcakes, you’ll need the following ingredients:
For the Red Velvet Batter:
- 1 1⁄2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1⁄2 cup buttermilk
- 1⁄2 cup whole milk
For the Vanilla Batter:
- 1⁄2 cup all-purpose flour
- 1⁄4 tsp baking powder
- Pinch of salt
- 1⁄4 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1 large egg
- 1⁄2 tsp vanilla extract
- 1⁄4 cup whole milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Feel free to substitute the buttermilk with milk and vinegar mixture if you need to!
