Name: Red Velvet Marble Cupcakes
Prep time: 15 min
Cook time: PT-485919H21M25S
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 tbsp unsweetened cocoa powder (plus 1 tbsp extra for chocolate batter); 1 tsp baking soda; 1/2 tsp salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 1 tsp white vinegar; 1 tsp vanilla extract; 1–2 tsp red food coloring; Optional: 1/4 cup mini semi-sweet chocolate chips; Cream cheese frosting (for topping)

Jump to Recipe·Leave a Review

Red velvet marble cupcakes are the perfect blend of classic chocolate and the vibrant flavor of red velvet. With their striking swirls and rich, moist texture, these cupcakes bring a touch of elegance to any dessert table. I love baking these when I want something eye-catching, but still easy and familiar.

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds—deep cocoa flavor from the chocolate batter and the smooth, slightly tangy taste of red velvet. The marbled effect makes each cupcake unique, and they always look as good as they taste. These are great for holidays, parties, or when I want to elevate a basic cupcake with minimal effort. They’re soft, flavorful, and pair beautifully with a generous swirl of cream cheese frosting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
White vinegar
Vanilla extract
Red food coloring
Optional: semi-sweet chocolate chips (for extra richness)
Cream cheese frosting (for topping)

directions

I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In one bowl, I mix the dry ingredients: flour, cocoa powder, baking soda, and salt.
In another bowl, I whisk the eggs, sugar, oil, buttermilk, vinegar, and vanilla extract until smooth.
I divide the wet mixture into two bowls. In one bowl, I stir in red food coloring to make the red velvet base.
In the other bowl, I add a little more cocoa to create a chocolate batter (or stir in melted chocolate for a richer taste).
I alternate spoonfuls of each batter into the cupcake liners, then use a toothpick to swirl the two together gently.
I bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
Once cooled, I frost them with a generous layer of cream cheese frosting.

Servings and timing

This recipe makes about 12 cupcakes. It takes around 15 minutes to prep and 18–22 minutes to bake, so I can have them ready to frost in under 45 minutes.

Variations

Sometimes I add mini chocolate chips to the chocolate batter for extra texture. If I want a less traditional look, I use pink or purple food coloring instead of red. I’ve also topped them with chocolate ganache or a dusting of cocoa powder when I want to skip the frosting but still make them feel special.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. If refrigerated, I let them sit at room temperature for about 15–20 minutes before serving. They also freeze well (unfrosted), and I just thaw them overnight and frost before serving.

FAQs

What’s the best way to get the marble effect?

I alternate small spoonfuls of each batter into the liner and gently swirl with a toothpick. I try not to over-mix so the pattern stays clear.

Can I make these without food coloring?

Yes, but they won’t have the traditional red velvet color. The flavor will still be great, just a bit less dramatic visually.

Is cream cheese frosting required?

It’s not required, but I highly recommend it. The tanginess of cream cheese pairs beautifully with both the chocolate and red velvet flavors.

Can I use this recipe for a cake instead?

Absolutely. I’ve poured the batter into an 8-inch round cake pan and followed the same marbling process. The baking time will be longer—around 30–35 minutes.

Can I make them ahead of time?

Yes, I often bake the cupcakes a day in advance and frost them just before serving. They stay moist and delicious.

Conclusion

Red velvet marble cupcakes are a beautiful twist on a classic favorite. They’re soft, rich, and visually stunning with their swirled design. I love how easy they are to make, yet they always impress. Once I bake a batch, they’re sure to become a staple in my dessert rotation.