Marble Cupcakes with Marble Cream Cheese Frosting

Perfect combination of chocolate and vanilla in one cupcake! With these Marble Cupcakes with Marble Cream Cheese Frosting, you will best of both in every bite!

Marble Cupcakes with Marble Cream Cheese Frosting | from

Do you ever have a debate at your house about which is better, chocolate or vanilla?

To my little man, chocolate is best all around. Everything has to be chocolate. Chocolate is just the best thing in the world to him and nothing else compares. If it has chocolate in it, he will eat it. (Hmm, I should spread some chocolate on broccoli  and steak and I’m sure he’d eat it.)

To me, I can be in a mood for either vanilla or chocolate and I like to try just about any other flavor. Really, I just don’t discriminate between cupcakes. How can you? They are cupcakes! (Although, if there is licorice anywhere near them, that’s the one flavor I would have to decline.)

I guess trying new things comes with age though. I didn’t even start willingly eating veggies until I was a teenager. Kids are so picky and toddlers have their own rules altogether. For mine it’s “if it has chocolate, I will eat it!”

Marble Cupcakes with Marble Cream Cheese Frosting

So if you are a person who likes vanilla and chocolate cupcakes alike, these marble ones will be the best for you! (And if you have a toddler like mine, he will eat the chocolate side first.)

They might seem to be a little more complicated than a regular cupcake and they are, but not by much. Yes, you will end up using several piping bags but trust me, it’s for your own sanity! If you try to use two spoons and scoop them at the same time, side by side, it will take forever and it’s very tedious. So do take out a few extra piping bags and use them!

Marble Cupcakes with Marble Cream Cheese Frosting 2 from

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Marble Cupcakes with Marble Cream Cheese Frosting
Serves: 12 cupcakes
  • Cupcakes:
  • 4 egg whites, room temperature
  • 1 cup of white granulated sugar
  • 1 tsp vanilla extract
  • ½ cup of vegetable oil
  • 2 cups of flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup of buttermilk
  • __
  • ⅓ cup unseweet cocoa powder
  • ¼ cup buttermilk
  • Frosting:
  • 8 oz cream cheese, room temperature
  • 1½ cup powder sugar
  • ½ cup of butter, room temperature
  • 1 tsp vanilla
  • __
  • 2 oz semi-sweet baking chocolate, melted
  1. Cake:
  2. Preheat the oven to 350 and line a muffin pan with cupcake liners.
  3. Sift flour, baking soda, salt and baking powder together and set aside.
  4. Make sure your other ingredients are ready.
  5. In a bowl of an electric mixer, beat egg whites for a few seconds and slowly start pouring in sugar. Beat for 3-4 minutes, until white and fluffy.
  6. Start pouring in oil slowly as the eggs are still beating.
  7. Add vanilla and lower the speed to low.
  8. Alternating, add flour mixture and buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
  9. Take out half the batter.
  10. Mix in cocoa powder and additional ¼ cut buttermilk to the remaining batter in the mixer until just combines. Make sure to scrape sides and bottom of the bowl and mix until all combined.
  11. To make things easier on you, add batter to two separate piping bags and fill cupcake liners ¾ full, using both bags at the same time, with chocolate and vanilla batter being side by side.
  12. Once all the cupcakes are filled, take a toothpick and swirl the batter a couple of times, to form marble texture.
  13. Bake for 17-19 minutes.
  14. Cool completely before frosting!
  15. Frosting:
  16. Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
  17. Lower the speed to low and beat in powder sugar and vanilla.
  18. Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
  19. Take out half the frosting.
  20. On low speed, drizzle in melted chocolate and mix well, make sure to scrape sides and bottom of the bowl and mix until all even.
  21. Fill two separate piping bags with vanilla and chocolate frosting (cut off tips about ¼ inch wide) and add them, side by side into one piping bag, fitted with a frosting tip.
  22. Frost the cupcakes and enjoy!!
Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Marble Cupcakes with Marble Cream Cheese Frosting from

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Marble Cupcakes with Marble Cream Cheese Frosting  from

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  1. says

    That marble frosting reminds me of the soft serve chocolate and vanilla swirl I used to love when I was a little kid.
    Those are some gorgeous looking cupcakes Lyuba, congrats!

  2. says

    OMG so many cupcakes so little time… and rootbeer creamsoda??? WHA??? Wow… I love them all so much I don’t know where to start. I guess I will have to go with the one that got me here to your blog… the swirl… so much like our local soft serve diner… Love it! I really do like cream cheese and cheesecake is my favorite flavor, just not actually the cheesecake itself.. if that makes sense. Thanks for the share! 😉

  3. Lindsay says

    Hi! These look really delicious. I have a question about the ingredients… do you add the full cup of buttermilk to the batter and then an additional 1/4 to the chocolate batter… or do you add 3/4 cup to the batter, and then 1/4 cup to the chocolate batter? Thanks :) I will be making these once I hear your response!

    • Lindsay says

      Oops.. disregard my post… I just realized that the recips calls for a total amount of 1 1/4 cup buttermilk (just didn’t see it when I read through the first time). Thanks!

    • lyuba says

      Hi Lindsay!
      There is 1 cup of buttermilk that goes into the batter as you are making it. Then, once you separated half, you will add cocoa powder and another 1/4 cup of buttermilk for the chocolate batter. I hope it makes better sense now!
      That you!!
      I hope you enjoy it!

    • lyuba says

      I bet he would like them!!
      After splitting off vanilla batter, add 1/3 cup unseweet cocoa powder and 1/4 cup buttermilk to make chocolate batter :)

      • harlyn says

        That’s not what I mean at all… I mean that it’s heavy, cupcakes should be light and airy, whereas the cupcakes from this recipe are awfully thick, very heavy, more muffin like in texture, I was highly disappointed… I know the difference between rich and thick, I enjoy rich desserts, but this was very heavy in my mouth, not pleasant to eat, not a cupcake that I felt happy with presenting for my birthday…

        • Kaylee says

          Cupcakes don’t HAVE to be light an airy. Some people, like myself, prefer dense cakes. It wasn’t her recipe that was bad, you just prefer a different texture of cake. So instead of criticizing her cupcakes, just move on and find a different recipe that you prefer. She also wasn’t being rude to you, just simply asking if you meant that they were rich, so no need for your sassy reply. Perhaps the problem was you not the recipe 😉

  4. Olivia says

    I just wanted to thank you for an amazingly simple, straight-forward recipe for such yummy cupcakes. I’m a total novice, but they came out beautifully. I’ll be keeping an eye on your site from now on!

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