Name: Marble Cupcakes Recipe
Prep time: 20 min
Cook time: PT-493198H32M42S
Total time: PT-493198H32M42S
Cuisine: American
Ingredients: 1 1/4 cups (163g) all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup (112g) unsalted butter, room temperature; 3/4 cups (155g) sugar; 2 large eggs; 1/2 cup (115g) sour cream plus 1 tbsp; 1 1/2 tsp vanilla extract; 2.5 oz bittersweet chocolate (60% cacao), chopped and melted; 10 tbsp (140g) unsalted butter, room temperature; 2 1/2 cups (288g) powdered sugar; 3/4 tsp vanilla extract; 2-3 tbsp cream; Pinch of salt; 10 tbsp (140g) unsalted butter, room temperature; 2 cups (230g) powdered sugar; 1/4 cup (29g) natural unsweetened cocoa powder; 1/2 tsp vanilla extract; 2-3 tbsp cream; Pinch of salt

Ingredients

1 1/4 cups (163g) all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup (112g) unsalted butter, room temperature

3/4 cups (155g) sugar

2 large eggs

1/2 cup (115g) sour cream plus 1 tbsp

1 1/2 tsp vanilla extract

2.5 oz bittersweet chocolate (60% cacao), chopped and melted

10 tbsp (140g) unsalted butter, room temperature (for vanilla buttercream)

2 1/2 cups (288g) powdered sugar (for vanilla buttercream)

3/4 tsp vanilla extract (for vanilla buttercream)

2-3 tbsp cream (for vanilla buttercream)

Pinch of salt (for vanilla buttercream)

10 tbsp (140g) unsalted butter, room temperature (for chocolate buttercream)

2 cups (230g) powdered sugar (for chocolate buttercream)

1/4 cup (29g) natural unsweetened cocoa powder (for chocolate buttercream)

1/2 tsp vanilla extract (for chocolate buttercream)

2-3 tbsp cream (for chocolate buttercream)

Pinch of salt (for chocolate buttercream)

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. This creaming process is key for texture.

Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is combined.

Step 5: Add half of the dry ingredients to the batter and mix until just combined.

Step 6: Stir in the sour cream and vanilla extract until smooth.

Step 7: Add the remaining dry ingredients and mix gently until fully combined and the batter is smooth. Avoid overmixing.

Step 8: Divide the batter equally into two bowls. Add the melted chocolate to one bowl and fold it into the batter until combined.

Step 9: Spoon alternating portions of vanilla and chocolate batter into cupcake liners, using about 3 1/2 to 4 tablespoons per cupcake.

Step 10: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Let the cupcakes cool in the pan for 2-3 minutes, then transfer them to a cooling rack to cool completely.

Step 12: To make the vanilla buttercream, beat the butter in a large bowl until smooth. Gradually add half the powdered sugar, mixing well.

Step 13: Mix in vanilla extract, 1-2 tablespoons cream, and a pinch of salt. Add remaining powdered sugar and continue mixing until smooth, adding cream as needed for desired consistency. Set aside.

Step 14: For the chocolate buttercream, beat the butter until smooth. Add half the powdered sugar and cocoa powder, mixing well.

Step 15: Stir in vanilla extract, 1-2 tablespoons cream, and salt. Add remaining powdered sugar and beat until smooth, adjusting cream for consistency.

Step 16: Fill two separate piping bags (without tips) with vanilla and chocolate buttercream. Place both bags side by side inside a larger piping bag fitted with your chosen tip.

Step 17: Gently squeeze until both colors appear, then pipe the swirled buttercream onto each cupcake.

Tips & Variations

Use a food scale to divide the batter evenly for perfectly balanced vanilla and chocolate portions.

If you don’t have sour cream, substitute with plain Greek yogurt for similar moisture and tang.

Experiment with different piping tips for unique frosting designs.

For a richer chocolate flavor, use dark cocoa powder in the chocolate buttercream.

FAQs

Can I make the cupcake batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Give it a gentle stir before portioning into liners.

How do I make sure my cupcakes are moist and tender?

Be careful not to overmix the batter once the flour is added, and make sure to cream the butter and sugar thoroughly at the beginning. Using sour cream also helps keep the cupcakes moist.