Marble Cupcakes Recipe
These marble cupcakes aren’t just vanilla and chocolate swirled together-- they’re a flavor all their own! A longtime favorite in my home (and a top request from my cottage bakery days), these swirly cupcakes are made from one single batter yet deliver the perfect balance of both flavors in one bite. Topped with an easy swirled frosting, they’re as simple as they are delicious!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350ºF (177ºC). Line the wells of a 12-count cupcake pan with cupcake liners and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl with a handheld mixer5 or the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter, sugar, egg, yogurt, milk/cream, and vanilla extract on medium to high speed until completely smooth. Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients until just combined. Then, fold gently by hand with a large spatula and press out any large lumps of flour that remain by scraping them against the side of the bowl. Small lumps are ok.
Remove ½ cup of the batter and pour it into a small bowl. Add the cocoa powder and milk and stir to combine.
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Continue Reading at Freshaprilflours →Chef's Notes
Full fat dairy: it is imperative to use full fat dairy in this recipe for moisture, since we’re using melted butter, therefore removing some natural moisture.
Room temperature ingredients: these are always a good idea when using room temperature butter as it makes for easier incorporation into the batter. To bring eggs to room temperature quickly, place eggs in a bowl of warm water for 5-10 minutes.
Egg whites: do not use egg whites from a carton for this recipe. This buttercream is safe to eat as you will cook the egg whites to a safe temperature. If you are worried about being at an exact temperature, you’re looking for a temperature of 160ºF (71ºC) on an instant-read thermometer. I outlined my favorites in step #4 under the “frosting” instructions above.
Unsalted butter: do not use salted butter in this recipe as the saltiness will be too overpowering. It’s critical your butter is at room temperature and no warmer.
Mixer: I’ve had repeated success making these cupcakes in a bowl without a mixer, which is my preferred method for this cupcake batter.
Frosting: you can use any frosting you like here, even just one flavor. You may choose to keep the Swiss meringue buttercream in one flavor, or switch entirely to vanilla frosting and/or chocolate frosting or chocolate buttercream. The sky is the limit for frosting here!
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