Moist, tender and absolutely delicious, these Marble Cupcakes will be your new to-to dessert for any and all occasions.
If you are a cupcakes fan, then you are absolutely going to fall in love with these Marble Cupcakes 100%.
They are just that good. With the chocolate and vanilla in the cupcake and also swirled with the frosting, you get the perfect amount of both flavors.
Desserts are one of my favorites things and cakes are too, but cupcakes are like single serving cakes that you can eat with your hands.
These are perfect for any occasion. Gatherings, parties, at home for a treat and so much more.
I can never find a reason not to make these, as they are one of everyones favorite cupcakes ever.
If you have been looking for that show stopping treat that everyone will love, then you cannot go wrong when you make these Marble Cupcakes.
Some of my other favorite cake and cupcake recipes that we have on our site include: Orange Cupcakes, Chocolate Chip Pound Cake and Chocolate Mousse Cake.
WHY THIS RECIPE WORKS:
- These are great for parties, but I suggest doubling the recipe.
- They can be frozen so you can save more for later.
- The swirled frosting on top really makes them super delicious.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Buttermilk
Salted butter
Vegetable or canola oil
Egg whites
Vanilla extract
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Unsweetened cocoa powder
Powdered sugar
Heavy cream
HOW TO MAKE MARBLE CUPCAKES, STEP BY STEP:
- Line 2 cupcake tins with liners and preheat the oven to 350 degrees F.
- In a liquid measuring cup or a medium mixing bowl whisk together the buttermilk, melted and cooled butter, oil, egg whites, and vanilla extract until well combined.
- In a separate medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients bowl and mix until just combined.
- Pour half the batter into a separate bowl. To one bowl add the extra flour and vanilla extract and mix until just combined.
- To the second bowl add the cocoa powder and mix until just combined.
- Fill each liner with half chocolate batter and half vanilla batter, alternating with a spoonful of each at a time. Fill each liner 2/3 full.
- Use a toothpick to swirl the batters together.
- Bake for 17-19 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the cupcakes cool in the tin for 5 minutes before removing to a wire cooling rack to finish cooling all the way.
- To make the frosting, in the bowl of a stand mixer fitted with a paddle attachment add the butter. Whip for 2-3 minutes until the butter is light and fluffy.
- Add the powdered sugar, 4 tablespoons of heavy cream, and vanilla extract and mix on low at first until combined and then on high until light and fluffy, at least 5 minutes. If the frosting is too thick, add an additional tablespoon of heavy cream and mix again.
- Remove half of the frosting to a bowl.
- To the remaining frosting in the stand mixer bowl add the cocoa powder and additional heavy cream. Mix until fully combined.
- In a piping bag fitted with an open star tip add the vanilla frosting on one side and the chocolate frosting on the other side.
- Pipe completely cooled cupcakes with swirls.
WHY DO ALL MY INGREDIENTS NEED TO BE AT ROOM TEMPERATURE?
This helps create a smooth batter and also aids in baking evenly. When things are room temperature the blend together and emulsify.
When they emulsify it creates a light and fluffy texture that you really desire in baking.
DO I HAVE TO MAKE TWO DIFFERENT FROSTINGS?
No, this is something we like to do to make sure one flavor does not overpower the other.
You can choose to make vanilla or chocolate frosting, just remember to double the additional ingredients needed for each of the recipes if not making both.
DO I HAVE TO USE BUTTERMILK?
I highly recommend using buttermilk in this recipe, it helps with the flavor and the texture.
If you do not have buttermilk you can add 1 Tablespoon white vinegar or lemon juice to one cup of regular milk.
Stir and let sit for about 5-10 minutes, stir again and use.
WHY DO I USE JUST EGG WHITES?
We are making white cupcakes, so we are using egg whites. If you were to use the whole egg you would have more of a yellow cupcake.
So make sure when you make these cupcakes, you are using the whites only. If you use the whole egg they won’t turn out.
HOW TO STORE:
These can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
They can also be frozen, unfrosted cupcakes can be placed in a freezer container where they will keep for up to 2 months, frosted cupcakes can be frozen for up to 1 month.
To defrost remove to the countertop or refrigerator until thawed. Frost if you froze them unfrosted.
TIPS AND TRICKS:
- If you want a little extra chocolate flavor add some mini chocolate chips to the batter.
- Make sure your ingredients are at room temperature, see above on why.
- These can be frozen, see above on how to do that.
- For best results, sift your cocoa powder as it usually has clumps that are hard to mix in.
- To save on a dirtied dish you can simply wipe out the bowl used for wet ingredients with a paper towel and use it to make the chocolate batter in.
- Easily double this recipe to serve for more people.
- You can choose to make just a vanilla or chocolate frosting instead of doing the swirl.
- If your buttermilk is cold, it will make your melted butter harden when mixed in and result in flat cupcakes.
When it comes to that perfect dessert, you cannot go wrong when you make these Marble Cupcakes.
If you like this recipe you might also like:
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Marble Cupcakes
Ingredients
Base Batter:
- 1 cup buttermilk room temperature
- 8 tablespoons salted butter melted and cooled
- ¼ cup vegetable or canola oil
- 3 large egg whites room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoons salt
Vanilla cake extras:
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
Chocolate cake extras:
- ¼ cup unsweetened cocoa powder sifted
Vanilla Frosting:
- 1 cup salted butter softened
- 3 ¾ cup powdered sugar
- 4-5 tablespoons heavy cream cold
- 2 teaspoons vanilla extract
Chocolate frosting extras:
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon heavy cream cold
Instructions
- Line 2 cupcake tins with liners and preheat the oven to 350 degrees F.
- In a liquid measuring cup or a medium mixing bowl whisk together the buttermilk, melted and cooled butter, oil, egg whites, and vanilla extract until well combined.
- In a separate medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients bowl and mix until just combined.
- Pour half the batter into a separate bowl. To one bowl add the extra flour and vanilla extract and mix until just combined.
- To the second bowl add the cocoa powder and mix until just combined.
- Fill each liner with half chocolate batter and half vanilla batter, alternating with a spoonful of each at a time. Fill each liner 2/3 full.
- Use a toothpick to swirl the batters together.
- Bake for 17-19 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the cupcakes cool in the tin for 5 minutes before removing to a wire cooling rack to finish cooling all the way.
- To make the frosting, in the bowl of a stand mixer fitted with a paddle attachment add the butter. Whip for 2-3 minutes until the butter is light and fluffy.
- Add the powdered sugar, 4 tablespoons of heavy cream, and vanilla extract and mix on low at first until combined and then on high until light and fluffy, at least 5 minutes. If the frosting is too thick, add an additional tablespoon of heavy cream and mix again.
- Remove half of the frosting to a bowl.
- To the remaining frosting in the stand mixer bowl add the cocoa powder and additional heavy cream. Mix until fully combined.
- In a piping bag fitted with an open star tip add the vanilla frosting on one side and the chocolate frosting on the other side.
- Pipe completely cooled cupcakes with swirls.
Notes
- If you want a little extra chocolate flavor add some mini chocolate chips to the batter.
- Make sure your ingredients are at room temperature, see above on why.
- These can be frozen, see above on how to do that.
- For best results, sift your cocoa powder as it usually has clumps that are hard to mix in.
- To save on a dirtied dish you can simply wipe out the bowl used for wet ingredients with a paper towel and use it to make the chocolate batter in.
- Easily double this recipe to serve for more people.
- You can choose to make just a vanilla or chocolate frosting instead of doing the swirl.
- If your buttermilk is cold, it will make your melted butter harden when mixed in and result in flat cupcakes.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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