Raspberry Marble Cupcakes Recipe

Name: Raspberry Marble Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None egg; 3/4 cup sugar; Pinch None salt; 2 sticks butter, softened; 1 cup buttermilk; 2 1/4 cups all-purpose flour, sifted; 3 tsp baking powder; 3 1/2 oz frozen raspberries, defrosted; Few drops None red food coloring; 1 tsp vanilla extract; 1/3 cup powdered sugar; 3/4 cup cream cheese

Servings: persons

1 None egg
3/4 cup sugar
Pinch None salt
2 sticks butter, softened
1 cup buttermilk
2 1/4 cups all-purpose flour, sifted
3 tsp baking powder
3 1/2 oz frozen raspberries, defrosted
Few drops None red food coloring
1 tsp vanilla extract
1/3 cup powdered sugar
3/4 cup cream cheese

1
Preheat the oven to 325u00b0F. Put cupcake liners in a 12 hole cupcake pan. In a large bowl, beat the egg, sugar, salt, 1 stick of the butter and the buttermilk. Fold in the flour and baking powder. Divide the mixture between two bowls.
2
Push the raspberries through a sieve to make a puree. Reserve 1-2 tsp of the puree for the buttercream. Stir the remainder through one of the bowls of cake mixture with a few drops of food coloring. Stir the vanilla extract into the second bowl.
3
Spoon both mixtures into each cupcake case and gently drag a wooden skewer through each to create a marble effect. Bake for 25 mins. Remove the cakes and allow to cool in the pan for 5 mins. Remove from the pan and allow to cool completely on a wire rack.
4
Beat the remaining butter with the powdered sugar until creamy. Beat in the reserved raspberry puree and the cream cheese. Fill a pastry bag fitted with a star-shaped nozzle and pipe the buttercream in a swirling motion on top of each cake. Chill until ready to serve.

1438

kcal

Calories

110

Fat

104

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 None egg, 3/4 cup sugar, Pinch None salt, 2 sticks butter, softened, and more.

Yes, Raspberry 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!

Raspberry Marble Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions