Red Velvet Marble Cupcakes (Recipe for Printing)

This February, try rich red velvet cupcakes with swirls of marbled cream cheese frosting. Ideal for Valentine’s Day gatherings or cozy winter treats. Save & click.

# What You Need:

→ Cupcakes

01 - 1/2 cup whole milk, at room temperature
02 - 1/2 cup sour cream, at room temperature
03 - 1 1/2 cups all-purpose flour
04 - 2 tablespoons cornstarch
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon kosher salt or sea salt
08 - 1/2 cup unsalted butter, softened
09 - 1 cup granulated sugar
10 - 2 large eggs, at room temperature
11 - 2 teaspoons pure vanilla extract
12 - 1 tablespoon natural unsweetened cocoa powder
13 - 1 tablespoon whole milk
14 - 1-2 teaspoons liquid red food coloring or 1/4 teaspoon red gel food coloring + 2 teaspoons water

→ Marbled Red Velvet Cream Cheese Frosting

15 - 8 ounces brick-style full-fat cream cheese, softened
16 - 1 cup unsalted butter, softened
17 - 1 pound confectioner’s sugar
18 - Pinch of kosher salt
19 - 2 teaspoons pure vanilla extract
20 - 1 tablespoon natural unsweetened cocoa powder
21 - 1-2 teaspoons liquid red food coloring or 1/8 teaspoon red gel food coloring

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
02 - In a liquid measuring cup, whisk together 1/2 cup milk and 1/2 cup sour cream until smooth. Allow to reach room temperature.
03 - In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
04 - In a stand mixer bowl, beat 1/2 cup unsalted butter on medium speed until smooth. Add 1 cup granulated sugar and continue beating until light and fluffy, about 2-3 minutes.
05 - Add 2 large eggs one at a time, mixing well after each addition. Scrape down the bowl and mix in 2 teaspoons vanilla extract.
06 - Add the dry ingredients in three additions, alternating with milk-sour cream mixture, beginning and ending with dry. Mix until batter is just combined.
07 - Divide the batter into two bowls. In one bowl, stir together 1 tablespoon cocoa powder, 1 tablespoon milk, and 1-2 teaspoons red food coloring. Fold this cocoa mixture into one portion of batter until evenly tinted red.
08 - Add 1 tablespoon plain batter to each liner, then 1 tablespoon red velvet batter, then another tablespoon plain batter. Gently swirl with a toothpick or skewer. Fill liners about two-thirds full.
09 - Bake for 18-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan 5-10 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, beat 8 ounces cream cheese and 1 cup unsalted butter until smooth and fluffy. Add 1 pound confectioner’s sugar and a pinch of salt in stages, beating to fully incorporate. Mix in 2 teaspoons vanilla extract. Beat on high for 2 minutes until frosting is light.
11 - Split frosting in half. In one half, mix in 1 tablespoon cocoa powder and 1-2 teaspoons red food coloring until smooth. For the marbled effect, fill a piping bag with both frostings side by side.
12 - Once cupcakes are completely cool, pipe marbled cream cheese frosting onto each cupcake using a large piping tip.

# Extra Tips:

01 - To achieve a striking marbled frosting, use a piping bag loaded with both red velvet and vanilla cream cheese frosting side by side. Allowing each cupcake to have its own unique swirl adds visual appeal.
02 - For best texture, let all dairy ingredients reach room temperature before use.
03 - Cupcakes remain fresh covered at room temperature for up to three days or refrigerated for up to five days.

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