Moist red velvet cupcakes swirled with raspberry preserves and topped with creamy cream cheese frosting for a stunning treat!

Why You’ll Love This Recipe

• Classic red velvet with a fruity raspberry twist

• Creamy, smooth cream cheese frosting complements the cake perfectly

• Beautiful marbled effect inside and a swirl on top

• Perfect for celebrations or anytime indulgence

Ingredients

Cupcakes

• 1¼ cups all-purpose flour

• 1 tbsp cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup buttermilk

• 1 tsp white vinegar

• 1 tsp vanilla extract

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• Red gel food coloring (as needed)

Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2½ cups powdered sugar

• 1 tsp vanilla extract

Raspberry Swirl

• ½ cup seedless raspberry preserves or thick raspberry puree

• Red gel food coloring (optional)

Directions

Step 1: Prepare and mix dry ingredients

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside.

Step 2: Mix wet ingredients

In a small bowl, combine buttermilk, vinegar, and vanilla extract.

Step 3: Cream butter and sugar

In a large bowl, cream softened butter and sugar until light and fluffy (about 3–4 minutes).

Step 4: Add eggs and coloring

Beat in eggs one at a time. Add red gel food coloring to achieve your desired shade.

Step 5: Combine wet and dry mixtures

Alternate adding flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.

Step 6: Add raspberry swirl and bake

Divide batter evenly into cupcake liners. Drop small spoonfuls of raspberry preserves on top of each cupcake batter and swirl gently with a toothpick. Bake 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack.

Step 7: Make the frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.

Step 8: Frost and garnish

Frost cooled cupcakes with cream cheese frosting. Add a small swirl of raspberry preserves on top if desired.

Tips & Variations

• Use fresh raspberries blended into puree if you prefer fresh fruit flavor.

• Adjust food coloring for a lighter or deeper red hue.

• For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.

Frequently Asked Questions

Can I use frozen raspberries instead of preserves?
Yes, just thaw and mash them well or puree before swirling into the batter.

How should I store these cupcakes?
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Can I make the frosting ahead of time?
Yes, make frosting up to 2 days ahead and refrigerate. Beat again before frosting cupcakes.

Final Thoughts

These Red Velvet Marble Cupcakes offer a delightful mix of rich cocoa flavor and bright raspberry swirls, all topped with luscious cream cheese frosting. They’re sure to impress at any party or just satisfy your sweet tooth at home.