Fluffy Red Velvet Marble Cupcakes From Scratch
These stunning cupcakes combine rich red velvet and classic vanilla flavors, creating a visually appealing treat perfect for any occasion.
Equipment
- Cupcake Tin
- Mixing Bowl
- Electric Mixer
- Sifter
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and texture.
- 2 tablespoons Cocoa Powder Infuses the red velvet batter with flavor.
- 1.5 cups Granulated Sugar Sweetens and retains moisture.
- 1 teaspoon Baking Powder Leavens the cupcakes.
- 1 teaspoon Baking Soda Enhances the red color and fluffiness.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 0.5 cups Unsalted Butter Softened for moisture and flavor.
- 1 cup Buttermilk Adds acidity and tenderness.
- 2 large Eggs Binds ingredients and adds richness.
- 2 tablespoons Red Food Coloring Gives the iconic red hue.
- 1 teaspoon Vanilla Extract Adds depth of flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the buttermilk, red food coloring, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare the vanilla batter by mixing 1 cup of the red velvet batter with additional flour and sugar.
- Alternate spoonfuls of red velvet and vanilla batter into the cupcake liners, swirling gently.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite frosting once cooled.
Notes
Consider adding fruits or spices for variations. Store leftovers in an airtight container.