RED VELVET MARBLE CUPCAKES
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RED VELVET MARBLE CUPCAKES
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These Red Velvet Marble Cupcakes combine the rich flavors of red velvet and classic vanilla in a beautiful marbled pattern. They're topped with a creamy cream cheese frosting, making them perfect for any special occasion.
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Ingredients
For the Red Velvet Batter:
- ½ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup buttermilk
- 1 Large Egg
- 1 teaspoon red food coloring
- ½ teaspoon vanilla extract
- ½ teaspoon white vinegar
For the Vanilla Batter:
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup buttermilk
- 1 Large Egg
- ½ teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
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Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Make the Red Velvet Batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the buttermilk, egg, red food coloring, vanilla extract, and white vinegar to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Make the Vanilla Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the buttermilk, egg, and vanilla extract to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Assemble the Cupcakes:
- Fill each cupcake liner with alternating spoonfuls of red velvet batter and vanilla batter, filling each liner about ⅔ full.
- Use a toothpick or skewer to gently swirl the batters together to create a marbled effect.
Bake the Cupcakes:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a medium mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
Serve:
- Enjoy your Red Velvet Marble Cupcakes at room temperature.
Notes
- Color Tip: For a more vibrant red color, use gel food coloring instead of liquid food coloring.
- Decoration: Add sprinkles, chocolate shavings, or edible glitter on top of the frosting for a festive touch.
- Make-Ahead: The cupcakes can be made a day in advance and stored at room temperature. Frost just before serving.
- Leftovers: Store any leftover cupcakes in an airtight container in the refrigerator. They should keep well for up to 3 days.
- Color Tip: For a more vibrant red color, use gel food coloring instead of liquid food coloring.
- Decoration: Add sprinkles, chocolate shavings, or edible glitter on top of the frosting for a festive touch.
- Make-Ahead: The cupcakes can be made a day in advance and stored at room temperature. Frost just before serving.
- Leftovers: Store any leftover cupcakes in an airtight container in the refrigerator. They should keep well for up to 3 days.
Nutrition Information
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Calories
220kcal
(11%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
12g
(18%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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