Description
Delightful Red Velvet Marble Cupcakes blend classic red velvet and rich vanilla flavors, topped with creamy frosting, perfect for any celebration.
Ingredients
Scale
- 1/2 cup milk, room temperature
- 1/2 cup sour cream, room temperature
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher or sea salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon milk
- 1–2 teaspoons liquid red food coloring
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 1 lb confectioner’s sugar
- Pinch of Kosher or sea salt
- 2 teaspoons pure vanilla extract
- 1 tablespoon natural unsweetened cocoa powder
- 1–2 teaspoons liquid red food coloring
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a liquid measuring cup, whisk together the milk and sour cream. Set aside.
- In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the butter until light and fluffy. Add the sugar and continue beating until combined. Add the eggs one at a time, beating after each addition. Stir in the vanilla.
- Gradually mix in half of the dry ingredients, followed by half of the milk mixture. Repeat with the remaining ingredients until just combined.
- In a small bowl, combine 1 cup of the batter with cocoa, milk, and red food coloring. Stir to combine.
- Add 1 tablespoon of plain batter to each liner, followed by 1 tablespoon of red velvet batter, and then another tablespoon of plain batter. Fill the liners 2/3 full. Tap the pan on the counter to release air bubbles.
- Bake for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5-10 minutes, then transfer to a wire rack.
- Beat the cream cheese and butter together until light and fluffy. Gradually add the confectioner’s sugar and salt, and beat until combined. Stir in the vanilla and beat for 2 additional minutes.
- Divide the frosting in half. Add cocoa powder and red food coloring to one half and mix.
- Fill one side of a piping bag with plain frosting and the other side with red velvet frosting. Pipe swirled frosting on top of the cooled cupcakes.
- Enjoy these delightful treats!
Notes
Make sure all your ingredients are at room temperature. Don’t overmix the batter; mix until just combined for a lighter cupcake.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, red velvet, dessert, birthday treats