Step-by-step instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare the Red Velvet Batter: In a bowl, whisk together 1 1⁄2 cups flour, cocoa powder, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and red food coloring. Alternate adding the dry flour mixture and buttermilk, starting and ending with the dry ingredients. Finally, stir in the vinegar.
Prepare the Vanilla Batter: In another bowl, whisk together the flour, baking powder, and salt. Cream the butter and sugar together and add the egg and vanilla extract. Again, alternate adding the dry ingredients and milk, mixing until everything is smooth.
Assemble the Cupcakes: Spoon approximately 2 tablespoons of the vanilla batter into each cupcake liner, followed by 2 tablespoons of the red velvet batter. Using a toothpick or skewer, gently swirl the two batters together to create a beautiful marbled effect. Be careful not to overmix!
Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until a toothpick inserted near the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Frosting: In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy.
Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. For an extra touch, consider sprinkling some red velvet crumbs or white chocolate shavings on top. Store any leftovers in an airtight container in the fridge.
Best ways to enjoy it
These red velvet marble cupcakes can be served at various occasions, from family gatherings to elegant celebrations. For a festive touch, consider serving them with a scoop of vanilla ice cream or pairing them with a cup of rich coffee or tea.
Keeping leftovers fresh
To store your delicious cupcakes, simply place them in an airtight container and keep them in the refrigerator. They’ll stay fresh for up to 4-5 days. If you want to enjoy them later, you can freeze them without frosting. Just remember to wrap them tightly in plastic wrap and then place them in a freezer bag!
Pro chef tips
- Make sure your butter is at room temperature to achieve a creamy texture when creaming with sugar.
- For an even softer cupcake, consider using cake flour instead of all-purpose flour.
- Don’t skip the vinegar in the red velvet batter; it enhances the flavor and helps with the cupcake’s lift!
Creative twists
Feel free to customize your red velvet marble cupcakes! Try adding chocolate chips for an extra decadent treat, or swap the cream cheese frosting for a classic buttercream if you prefer. You could even experiment with different food colorings for a unique twist!
FAQs
What’s the prep time for these cupcakes?
Prep time is approximately 15-20 minutes, with an additional 18-22 minutes for baking.
Can I substitute the buttermilk?
Yes! You can create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk, letting it sit for 5 minutes before using.
How can I ensure my cupcakes stay moist?
Avoid overbaking, as this can dry out your cupcakes. Keep an eye on them in the oven towards the end of the suggested bake time.
