Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 cup cream cheese frosting (for topping)
- Sprinkles (optional, for decoration)
Instructions
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix in vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until smooth.
- In another bowl, whisk together flour, sugar, and baking powder. Add butter and eggs, beating until fluffy. Mix in vanilla extract and milk until smooth.
- Drop alternating spoonfuls of red velvet and vanilla batter into a lined cupcake pan. Swirl with a toothpick to create a marbled effect.
- Bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a wire rack.
- Frost cooled cupcakes with cream cheese frosting and add sprinkles if desired.
Notes
- Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- For gluten-free cupcakes, substitute all-purpose flour with a gluten-free flour blend.
- To avoid dry cupcakes, reduce baking time and use accurate measurements; add a simple syrup for moisture if needed.
- Unfrosted cupcakes can be frozen for up to 3 months; thaw before frosting.
- Measure ingredients accurately and avoid overmixing to maintain the marbled appearance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg