Go Back
–+ servings
Jessica

Red Velvet Meets Marble in These Heavenly Cupcakes!

Delicious red velvet cupcakes with a marbled chocolate twist, topped with creamy cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Divide the batter in half. Leave one half as is and add an additional ½ cup of cocoa powder to the other half to create a chocolate batter. Mix until combined.
  6. Spoon the red velvet batter and chocolate batter into the cupcake liners, alternating between the two to create a marbled effect. Fill each liner about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
  9. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 40mgSodium: 200mgFiber: 1gSugar: 30g

Notes

  • For a richer flavor, try adding a tablespoon of espresso powder to the batter.
  • You can also substitute half of the all-purpose flour with almond flour for a gluten-free option.

Tried this recipe?

Let us know how it was!