So, what’s in a name? Red Velvet Marble Cupcakes are exactly what they sound like: a joyful mashup of soft, cocoa-kissed red velvet cake and classic marbling magic. Ever wondered why it’s called “red velvet”? Maybe it’s because the cupcakes are as smooth as velvet (and just as luxurious to eat)—or maybe because red velvet is, hands-down, the secret to everyone’s heart. After all, isn’t it true what they say? The way to a man’s heart is through his stomach! If you’ve never marbled a cupcake before, now’s your chance to swirl, bake, and impress your friends. Go on—give it a whirl and watch what happens!
Why You’ll Love This
There’s so much to love about Red Velvet Marble Cupcakes! First, the real star: that marbled swirl of vivid red velvet and tangy cream cheese, topped with sweet and tart raspberry for a bakery-worthy finish. Making these cupcakes at home is much more affordable than a trip to your favorite pastry shop, and you can customize every swirl (and filling) to your heart’s content. Plus, every ingredient, from creamy butter to a dash of cocoa, plays a role in making these cupcakes uniquely special and flavorful.
Compared to the Simple Vanilla Cupcakes on my blog, these red velvet beauties add a playful surprise with every bite. So, why not indulge in some kitchen magic? Grab your mixing bowls—these cupcakes are ready to brighten your day and delight your taste buds!
How to Make Red Velvet Marble Cupcakes
Quick Overview
Red Velvet Marble Cupcakes are as easy as they are eye-catching! You’ll love the way the gentle cocoa flavor blends with tangy cream cheese, all marbled into soft, golden cupcakes. The prep is fuss-free—about 30 minutes from mixing bowl to oven, then just a quick cool-down before you can enjoy. Whether you’re a rookie or a seasoned baker, these cupcakes promise big flavor with little effort.
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Red gel food coloring (as needed)
For the Cream Cheese Marble:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup seedless raspberry preserves or thick raspberry puree
- Red gel food coloring (optional, for deeper color)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a small bowl, mix buttermilk, vinegar, and vanilla extract.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry. Stir just until combined.
- Add red gel food coloring to get your desired red velvet shade.
- For the cream cheese swirl: beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
- In a small bowl, stir raspberry preserves with a touch of food coloring if you want a more vivid color.
- Spoon about 2 tablespoons of cupcake batter into each liner. Add a tablespoon of cream cheese mixture, then a small spoonful of raspberry preserves.
- Gently swirl the contents of each liner with a toothpick or skewer to create a marbled effect.
- Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve Red Velvet Marble Cupcakes With
These cupcakes pair beautifully with a variety of drinks and treats. Try them with:
- A glass of cold milk
- A steamy mug of coffee or hot chocolate
- Raspberry lemonade for a fruity twist
- Vanilla bean ice cream for an indulgent treat
- Fresh berries for a light and colorful dessert spread
They’re also gorgeous additions to dessert tables next to cheesecakes, cookies, or chocolate-dipped strawberries.
Top Tips for Perfecting Red Velvet Marble Cupcakes
- Use gel food coloring for bold color without changing the batter texture.
- Avoid overmixing once the flour is added—gentle folding keeps the cupcakes light.
- DIY buttermilk: Mix 1/2 cup milk with 1 tsp lemon juice or vinegar and let sit for 5 mins.
- Swirl lightly: A few swirls with a toothpick will do—too much will blur the marbling.
- Use full-fat cream cheese for the best texture and flavor in the swirl.
Storing and Reheating Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- If stacking, place parchment between layers to prevent sticking.
- Freeze unfrosted cupcakes for up to 2 months—wrap each in plastic and place in a freezer-safe bag.
- To thaw, let sit overnight in the fridge and bring to room temperature before serving.
- Microwave for 10–15 seconds to refresh and soften the texture before enjoying.
FAQs
Can I get that bright red color without overdoing the dye?
Yes! Use concentrated gel food coloring for strong results without altering the batter.
Can I change the fruit swirl?
Absolutely. Strawberry, blueberry, or even cherry preserves make great substitutes.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just fine for all steps in this recipe.
Do they need refrigeration?
Because of the cream cheese swirl, it’s safest to refrigerate after a few hours at room temp.
How do I know they’re done baking?
Insert a toothpick—if it comes out clean or with a few moist crumbs, they’re ready. Don’t overbake!
Conclusion
Red Velvet Marble Cupcakes are the perfect blend of style and substance—a visually stunning treat with rich flavor, creamy filling, and a playful swirl of raspberry surprise. These beauties are just right for birthdays, bake sales, or when you’re simply craving something sweet and a little special. Whether you’re new to baking or a cupcake connoisseur, this recipe promises rewarding results and a whole lot of delicious fun. So go ahead—swirl, bake, and share the cupcake love. And be sure to explore more creative cupcake recipes right here on the blog. Happy baking!
Red Velvet Marble Cupcakes
Equipment
- Mixing Bowl
- Muffin Pan
- Whisk
- Toothpick
Ingredients
For the Cupcakes
- 1.25 cups All-purpose flour
- 1 tablespoon Cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Buttermilk
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- as needed Red gel food coloring
For the Cream Cheese Marble
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 2.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
For the Raspberry Swirl
- 0.5 cup Seedless raspberry preserves
- as needed Red gel food coloring (optional) For deeper color
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a small bowl, mix buttermilk, vinegar, and vanilla extract.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry. Stir just until combined.
- Add red gel food coloring to get your desired red velvet shade.
- For the cream cheese swirl: beat together cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
- In a small bowl, stir raspberry preserves with a touch of food coloring if you want a more vivid color.
- Spoon about 2 tablespoons of cupcake batter into each liner. Add a tablespoon of cream cheese mixture, then a small spoonful of raspberry preserves.
- Gently swirl the contents of each liner with a toothpick or skewer to create a marbled effect.
- Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.