Red Velvet Marble Cupcakes

5 from 1 vote

A joyful mashup of soft, cocoa-kissed red velvet cake and classic marbling magic, topped with sweet and tart raspberry.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: Cupcakes, Easy

Servings: servings

Calories: 250kcal

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.

Store in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment between layers to prevent sticking.