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–+ servings

Marble Cupcakes

5 from 2 votes
Moist, fluffy, vanilla and chocolate swirled cupcakes topped with a vanilla and chocolate swirled buttercream.
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Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings6 cupcakes

Ingredients 

Vanilla Cupcakes

  • 100 g all purpose flour (¾ c. + 1 tbsp.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 100 g Florida Crystals® Regenerative Organic Certified® Light Brown Sugar (½ c.)
  • 41 g unsalted butter cubed, room temperature (3 tbsp.)
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg room temperature
  • 45 g sour cream room temperature (3 tbsp.)
  • 45 g whole milk room temperature (3 tbsp.)
  • 1 tsp. vanilla extract

Chocolate Cupcake Swirl

  • 2 tbsp. whole milk
  • 12 g dutch processed cocoa powder (2 tbsp.)

Vanilla and Chocolate Buttercream

Instructions 

Vanilla Cupcakes

  • Preheat the oven to 350°F / 175°C. Line a cupcake tin with 6 parchment liners.
  • To a medium sized mixing bowl, add the flour, baking powder, salt, Florida Crystals® Regenerative Organic Certified® Light Brown Sugar, and butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and only tiny clumps remain.
  • Add in the vegetable oil, egg, sour cream, milk, and vanilla. Beat just until combined.

Chocolate Cupcake Swirl

  • To another small mixing bowl, add 2 tbsp. of milk. Microwave the milk for 20-30 seconds, until hot.
  • Mix the cocoa powder into the milk until the mixture is smooth.
  • Transfer ½ of the vanilla cupcake batter to the cocoa powder mixture. Gently fold the cupcake batter into the cocoa powder mixture until just combined.
  • Alternate adding 1 tbsp. of the vanilla and chocolate cupcake batters into each of the cupcake liners.
  • Bake the cupcakes for 15-20 minutes, until a toothpick inserted into the middle of the cupcakes comes out with only a few moist crumbs.

Vanilla and Chocolate Buttercream

  • In a large mixing bowl, with a hand or stand mixer, beat together the butter and salt until it is light and fluffy.
  • Add in half of the Florida Crystals® Regenerative Organic Certified® Powdered Sugar and beat until combined. Then, beat in the rest of the powdered sugar.
  • Remove ½ of the buttercream and place it into another mixing bowl.
  • To ½ of the frosting, beat in the vanilla and 1 tbsp. of heavy cream until well combined. To the other ½ of the frosting, beat in the cocoa powder and 2 tbsp. of heavy cream until well combined.
  • Place the vanilla buttercream and chocolate buttercream into separate piping bags. Snip a hole at the bottom of each bag. Then, place the two bags side-by-side into another piping bag that’s fitted with your piping tip of choice.
  • Once the cupcakes have fully cooled to room temperature, generously frost them with a swirl of buttercream. Top with chocolate shavings if desired, then serve and enjoy!