Red Velvet Swirl Cupcakes
Yields: 12 cupcakes
Prep Time: 30 minutes
Bake Time: 20 minutes
Cool Time: 30 minutes
✨ Ingredients:
For the Cupcake Base:
1 1/4 cups all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk (room temp)
1 tsp white vinegar
1 tsp vanilla extract
1 oz red food coloring
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
1 large egg
For the Cream Cheese Frosting:
8 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
2 1/2 cups powdered sugar
1 tsp vanilla extract
For the Red Syrup Swirl:
1/4 cup seedless raspberry or strawberry jam (optional: strained)
1–2 tsp water to thin
🧁 Instructions:
1. Bake the Cupcakes:
Preheat oven to 350°F (175°C) and line your muffin tin with paper liners.
In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix buttermilk, vinegar, vanilla, and red food coloring.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and beat until combined.
Alternately mix in dry and wet ingredients, starting and ending with dry.
Divide batter evenly into liners and bake for 18–20 minutes. Cool completely.
2. Make the Frosting:
Beat cream cheese and butter until smooth.
Add powdered sugar a little at a time until fluffy.
Mix in vanilla. If too thick, add a splash of milk.
3. Swirl & Fill (Optional Center Filling Like the Picture):
Use a cupcake corer or knife to scoop out the center.
Fill with a spoonful of reserved frosting or a little jam.
4. Assemble:
Pipe frosting in a tall swirl using a large star tip.
Warm the jam with a bit of water, then drizzle or swirl it over the frosting with a toothpick or piping bag for that marbled look.