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Ultimate Marble Cupcakes

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Tender, scratch-made vanilla and chocolate cake ribboned together in a single pan, topped with a dual-swirled chocolate and vanilla buttercream.

Ingredients

Scale

Marble Cupcake Batter:

  • 1 2/3 cups (209g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (60g) plain yogurt or sour cream
  • 3/4 cup + 1 tbsp (195ml) whole milk, divided
  • 2 tsp pure vanilla extract
  • 2 tbsp (10g) unsweetened natural cocoa powder

Milk Chocolate Buttercream:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 3/4 cups (210g) confectioners’ sugar
  • 1/4 cup (21g) unsweetened cocoa powder, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp pure vanilla extract
  • Pinch of salt

Vanilla Buttercream:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 3/4 cups (210g) confectioners’ sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Prep: Heat oven to 350°F (177°C) and line a 12-cup muffin tin plus 2 extra wells with paper liners.
  2. Mix Dry: Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. Mix Wet: Melt butter in a large bowl, whisk in sugar, and chill 1 minute. Whisk in egg, yogurt, 3/4 cup milk, and vanilla until smooth.
  4. Combine: Fold dry ingredients into wet until just combined.
  5. Split Batter: Transfer 3/4 cup batter to a separate bowl; stir in cocoa powder and remaining 1 tbsp milk.
  6. Layer & Swirl: Alternate vanilla, chocolate, and vanilla spoons into liners. Swirl lightly with a toothpick.
  7. Bake: Bake for 20–24 minutes until a toothpick comes out clean. Cool completely.
  8. Make Frostings: Beat butter for each frosting until creamy (2 mins). For chocolate, beat in sifted cocoa, sugar, cream, and vanilla. For vanilla, beat sugar, cream, and vanilla for 3 mins.
  9. Frost: Pipe both frostings together using a dual-bag technique or frost individually.

Notes

  • Room Temperature Ingredients: Ensure egg and milk are at room temperature to avoid curdling the melted butter base.
  • Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days.

Find it online: https://cakeshungry.com/marble-cupcakes/