Mini Marble Cupcakes Recipe

Name: Mini Marble Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour, sifted; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup milk; 1/3 cup heavy cream; 1 stick butter, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla; 1/3 cup cocoa powder; 1/4 cup boiling water

Servings: persons

1
Preheat oven to 350. Line muffin tins with paper liners.
2
Sift together flour, salt and baking power. Combine milk and cream.
3
In an electric mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add in flour mixture in 3 bathes, alternating with two additions of milk/cream mixture and beating until combined.
4
For chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and boiling water into the bowl. Stir into 1 cup of reserved batter.
5
Fill cupcake tins with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full. Run the tip of a knife through the batter in figure eight motions to make swirls. (I used a toothpick.)
6
Bake for 10-12 minutes. Cool completely.
7
When finished, dust with powdered sugar or top with frosting

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups cake flour, sifted, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/3 cup milk, and more.

Yes, Mini Marble Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Marble Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions