Can’t decide between vanilla or chocolate? These easy marble cupcakes give you both with a rich swirl of flavor inside and a two-tone frosting swirl on top.
If you love the look and flavor of a classic marble cake, you’re going to love these marble cupcakes. With their pretty swirls of vanilla and chocolate cake and that extra-special two-tone swirl of frosting on top, they’re just right for birthdays, celebrations, or anytime a regular cupcake just won’t do. They look impressive but come together with just one base batter and a simple swirling trick. Nothing fussy or complicated here!
Why You’ll Love These Marble Cupcakes
- Best of both worlds: Vanilla and chocolate cake in one bite.
- Celebration-ready: The frosting swirl makes them perfect for birthdays or parties.
- Simple, no-fuss method: Just one batter split in two, then swirled together. No need to make two separate cupcake recipes.
Key Ingredients
Here are the key ingredients that bring these cupcakes to life. See the recipe card below for the full list and measurements.
- Butter and sugars – A mix of granulated and light brown sugar gives a little more depth of flavor.
- Buttermilk + milk – This combo keeps the cupcakes soft and moist while giving the batter just the right texture for swirling.
- Cocoa powder and melted chocolate – Both are used in the chocolate swirl so it’s rich and chocolatey, not just a darker vanilla.
- Frostings – You’ll need one batch each of vanilla and chocolate buttercream. Alternatively, you can frost the cupcakes with just one type of frosting, or frost some with vanilla and some with chocolate.
How to Make Marble Cupcakes
Make the batter. Start with a simple vanilla cupcake batter. After it’s mixed, divide it in half and stir cocoa powder and melted chocolate (and espresso powder, if using) into one half to make the chocolate swirl.
Swirl and bake. Alternate scoops of vanilla and chocolate batter into each cupcake liner. Use a skewer or butter knife to gently swirl the batters together, then bake until a toothpick comes out clean.
Frost with a swirl. To get that pretty two-tone swirl on top, place the vanilla and chocolate frostings in two small piping bags. Snip the ends and place both bags side-by-side inside a larger piping bag fitted with a large star tip. Pipe a swirl onto each cupcake. It’s an easy trick that looks impressive every time!
Tips for Success
- Don’t over-swirl. A few figure-8 motions in the batter are all you need to get a nice marbled look without muddying the colors.
- Use a cookie scoop for consistency. It helps portion the batter evenly between cupcakes and makes layering the two batters easier.
- If the chocolate batter thickens, loosen it. Stir in a teaspoon or two of milk if needed so it’s easy to scoop and swirl. It should be similar in consistency to the vanilla batter.
- Chill the frosting briefly if it’s too soft. Especially in warmer kitchens, 10–15 minutes in the fridge can help hold a clean swirl.
- Practice the frosting swirl on parchment first. If it’s your first time using the double piping bag method, a quick test swirl will help you get the hang of it before piping the cupcakes.
How to Store
Room temperature or refrigerator: Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, bring to room temperature before serving for the best texture.
Freezing unfrosted cupcakes: First let the cupcakes cool completely. Wrap each one tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw at room temperature, then frost before serving. You can also freeze the frostings separately in airtight containers up to 3 months. Thaw them in the refrigerator overnight, then re-whip briefly with a hand mixer or stand mixer to bring back the fluffy texture.
Freezing frosted cupcakes: Place the frosted cupcakes on a baking sheet and freeze uncovered until the frosting is firm (about 1–2 hours). Once frozen, wrap each cupcake in plastic wrap and transfer to an airtight container or freezer bag. Freeze for up to 2 months. To thaw, unwrap and let sit at room temperature for about an hour. The frosting may lose a bit of its sharp definition but will still taste great.
A Crowd-Pleasing Favorite
These marble cupcakes strike just the right balance of fun and familiar. With both chocolate and vanilla in every bite (and that eye-catching swirl on top!), they’re sure to be a hit at birthdays, parties, or whenever you want to treat someone to something special, with zero need to choose between cake flavors.
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Marble Cupcakes
Ingredients
For the base cupcake batter:
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) milk
For the chocolate swirl:
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 1/2 to 2 ounces (42 to 57 g) semisweet or dark chocolate, melted and slightly cooled
- 1 to 2 teaspoons milk, if needed
- 1/4 teaspoon instant espresso powder, optional
For the vanilla buttercream:
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/2 cups (165 g) confectioners’ sugar
- 1 tablespoon (15 ml) milk or cream
- 1 teaspoon vanilla extract
- pinch salt
For the chocolate buttercream:
- 1/2 cup (113 g) unsalted butter, softened
- 1 1/3 cups (146 g) confectioners’ sugar
- 1/4 cup (21 g) unsweetened cocoa powder
- 1 to 2 tablespoons (15 to 30 ml) milk or cream
- 1/2 teaspoon vanilla extract
- pinch salt
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line 12 muffin cups with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugars in a large bowl until light and fluffy (2–3 minutes). Add the eggs one at a time, mixing well after each. Mix in the vanilla.
- Add the flour mixture in three portions, alternating with the buttermilk and milk. Begin and end with the dry ingredients, mixing just until combined.
- Transfer about half of the batter (about 1 1/2 cups) to a small bowl. Stir in the cocoa powder, melted chocolate, and espresso powder if using. If the mixture is too thick, add 1–2 teaspoons of milk to loosen. (It should have a similar consistency to the vanilla batter.)
- Fill each cupcake liner with alternating spoonfuls of vanilla and chocolate batter. Use a skewer or knife to gently swirl the batters together.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the vanilla buttercream:
- Beat the butter until smooth. Add the confectioners’ sugar gradually, mixing well.
- Add the milk, vanilla, and salt. Beat until fluffy. Add more sugar or milk as needed for piping consistency.
To make the chocolate buttercream:
- Beat the butter until smooth. Sift together the sugar and cocoa powder, then add to the butter gradually.
- Mix in the milk, vanilla, and salt. Beat until light and creamy. Adjust the texture as needed with sugar or milk.
To assemble:
- Spoon each frosting into a small piping bag (one for each frosting).
- Flatten each slightly, snip the ends as normal, then place on top of or beside each other in a large piping bag fitted with a large star tip (like Wilton 1M or 2D). Chill briefly if needed for easier piping.
- Pipe the frosting onto the cooled cupcakes.
Video
Notes
- Chocolate swirl: If the chocolate batter thickens too much after adding cocoa and melted chocolate, stir in 1–2 teaspoons of milk to loosen it up.
- Two-tone frosting: For the best swirl, place each frosting in a small piping bag. Snip the tips and place both into a larger piping bag fitted with a star tip. For an even distribution of the frosting, make sure you’re pressing both frostings when piping, not just one. The spot where you naturally apply pressure should be over both frostings.
- Make-ahead tip: The cupcakes can be baked a day ahead and stored in an airtight container up to 2 days. You can also freeze the unfrosted cupcakes for up to 3 months.
- Frosting storage: Vanilla and chocolate buttercream can each be frozen in airtight containers for up to 3 months. Thaw in the fridge, bring to room temp, and re-whip before using.
