Description
Luscious red velvet marble cupcakes dance between classic comfort and elegant indulgence. Rich chocolate swirls mingle with crimson cake, creating a delightful dessert that promises pure bakery magic for passionate home bakers.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (160 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 milliliters) buttermilk, room temperature
- ½ cup (115 grams) unsalted butter, softened
- 4 ounces (115 grams) cream cheese, softened
Flavoring and Coloring Ingredients:
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring (gel recommended)
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 ½ cups (190 grams) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350F (175C) and positioning cupcake liners inside a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution of dry ingredients.
- Using an electric mixer, cream butter and sugar together until the mixture becomes airy and pale, developing a light, fluffy texture.
- Incorporate egg and vanilla extract into the butter mixture, blending until completely integrated. Gradually fold in buttermilk while alternating with the dry ingredient mixture to create a smooth, consistent batter.
- Separate a small portion of the batter into a distinct bowl. Introduce cocoa powder and red food coloring to this reserved section, mixing until a vibrant red velvet mixture forms.
- Distribute the plain batter evenly across cupcake liners, filling each approximately halfway. Delicately add dollops of the red velvet batter on top of each base.
- Utilize a toothpick or thin skewer to gently intertwine the two batters, creating an intricate marbled pattern without overmixing.
- Transfer the muffin tin to the preheated oven, baking for 18-22 minutes until a inserted toothpick emerges clean and without raw batter.
- Allow cupcakes to rest in the pan for 5 minutes, then carefully transfer to a wire cooling rack to reach room temperature.
- Prepare cream cheese frosting by whipping cream cheese and butter until smooth and silky. Gradually integrate powdered sugar and vanilla extract, beating until the mixture becomes light and fluffy.
- Once cupcakes have completely cooled, artfully pipe or spread the cream cheese frosting across the top. Optional: Embellish with delicate sprinkles or crumbled red velvet cake fragments.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better texture.
- Avoid overmixing the batter to prevent tough, dense cupcakes with a rubbery consistency.
- Gently swirl batters with a toothpick in figure-eight motions for a more defined marble pattern.
- Use gel food coloring for more vibrant red color without thinning the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 235
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg