Marble Cupcakes with Marble Cream Cheese Frosting
These Marble Cupcakes is 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
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!”
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!
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Marble Cupcakes with Marble Cream Cheese Frosting
Ingredients
Cupcakes:
- 4 egg whites room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- __
- 1/3 cup unseweet cocoa powder
- 1/4 cup buttermilk
Frosting:
- 8 oz cream cheese room temperature
- 1 1/2 cup powder sugar
- 1/2 cup unsalted butter room temperature
- 1 tsp vanilla extract
- __
- 2 oz semi-sweet baking chocolate melted
Instructions
Cupcakes:
- Preheat the oven to 350 and line a muffin pan with cupcake liners.
- Sift flour, baking soda, salt and baking powder together and set aside.
- Make sure your other ingredients are ready.
- 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.
- Start pouring in oil slowly as the eggs are still beating.
- Add vanilla and lower the speed to low.
- Alternating, add flour mixture and buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
- Take out half the batter.
- Mix in cocoa powder and additional 1/4 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.
- To make things easier on you, add batter to two separate piping bags and fill cupcake liners 3/4 full, using both bags at the same time, with chocolate and vanilla batter being side by side.
- Once all the cupcakes are filled, take a toothpick and swirl the batter a couple of times, to form marble texture.
- Bake for 17-19 minutes.
- Cool completely before frosting!
Frosting:
- Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
- Lower the speed to low and beat in powder sugar and vanilla.
- Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
- Take out half the frosting.
- 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.
- Fill two separate piping bags with vanilla and chocolate frosting (cut off tips about 1/4 inch wide) and add them, side by side into one piping bag, fitted with a frosting tip.
- Frost the cupcakes and enjoy!!
Notes
Nutrition
Want A Few More Cupcakes to Indulge?
Strawberry Cupcakes with Mascarpone Frosting
Root Beer Cupcakes With Cream Soda Frosting
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
What size of tips did you use for batter and frosting?
Hi Virginia,
I used an Open Star Wilton 1M. I hope you enjoy these cupcakes!
Hi , what beautiful cupcakes . Can I use whole eggs instead if whites only ? How many whole eggs to use ? thanks for sharing
No, you can’t it will change the texture and the other ingredient amounts are based on using egg whites.
I would love to try to make these with my mom!!!!!
You should! They were so good! Let me know how you like them! 🙂
I would love to make this recipe so How do you make it?
Hi Mindy,
You would follow the directions in the recipe card above. I hope you enoy it!
Very disappointed. Made 3 dz. for an order. The cupcakes were dry and tasteless.
Can I substitute unsalted butter for oil? If so, how much would be the quantity of unsalted butter that I need to use for this recipe? Thanks for the recipe.
Hi Priyanka,
Using butter is a different way of making batter but I have not tried these cupcakes with a butter recipe so I can’t say what the results would be if you used it. Sorry, I couldn’t be more helpful I usually use oil in my cake recipes but here is a link to a yellow cake I made with butter.
https://www.willcookforsmiles.com/blueberries-and-cream-cake/
These cupcakes are very dense and taste more like muffins 🙁
Hi, Debra! I am sorry they didn’t turn out for you. They are definitely not like boxed cupcakes but should still be soft. If you would like to leave a little more detail maybe I can figure out what happened.
I added eggs instead of egg whites and it still turned out amazing. I only caught it after I made them and was writing the recipe down. these cupcakes are the best I tried so far. thank you
Elvera, I am so glad you liked them so much!!! 🙂
Can this recipe be used as a sheet cake!?
Hi Michelle,
I believe you can turn this into a sheet cake. Bake in a glass 13×9 bakign dish. You will need to adjust the bake time (check after 28-30 minutes) and I would double the frosting for the cake.
I hope it works out well!!
Have you ever tried this with substituting some of the oil for unsweetened applesauce and/or some of the white flour for wheat flour? I often have success with these types of substitutions with desserts, but I am nervous about trying it with a cupcake recipe.
Hi Juliane!
I have tried to substitute applesauce in a cake before and the texture was just not the same. I’ve used wheat flour in muffins, pancakes, and waffles but not in cupcakes. Wheat flour gives it a little heavier texture so I don’t think the cupcakes will come out as light. You can always play around with a recipe when you have time and find what substitutions you like 🙂
Enjoy!