Marble Cupcakes

Easy and quick to make, Marble Cupcakes are perfect for people who can't decide between chocolate and vanilla!

Growing up, when the family would get together, we'd usually have a marble cake. It was almost a given that there'd be a marble sheet pan at most, if not all, of our family get togethers. If you think about, it's the perfect party cake. Of course, if anyone is a picky eater or has allergies, some extra care needs to be made about what to serve. However, for a easy dessert with very little thinking required, a marble cake is perfect. 

Marble Cupcakes

Makes 12 cupcakes

Chocolate Batter

• 1/2 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup plus 2 tablespoons white granulated sugar
• 1/4 cup light tasting oil
• 1/4 cup milk
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Vanilla Batter

• 3/4 cup all purpose flour
• 1/4 cup plus 2 tablespoons white granulated sugar
• 1/4 cup light tasting oil
• 1/4 cup milk
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla bean paste
• 1/4 teaspoon fine sea salt

Swirl Frosting

• 4 cups powdered sugar
• 1 stick unsalted butter, softened
• 3 to 4 tablespoons milk, or as needed
• 2 tablespoons cocoa powder, or to taste
• 1 teaspoon vanilla bean paste or extract

Preheat the oven to 375 F and line a standard-12 cup muffin pan with liners.

For the vanilla batter, add the flour, sugar, baking powder, and salt to a bowl. Whisk to combine. Add the milk, oil, eggs, and vanilla to a small bowl and whisk to combine. Add the wet ingredients to the dry ingredients and stir to combine. Set aside.

For the chocolate batter, add the flour, cocoa powder, sugar, baking powder, and salt to a bowl. Whisk to combine. Add the milk, oil, eggs, and vanilla to a small bowl and whisk to combine. Add the wet ingredients to the dry ingredients and stir to combine. 

Very gently and quickly, swirl the chocolate batter into the vanilla batter. Only swirl the batter, with a butter knife, 3 to 4 times. The batter will continue to swirl as it's being scooped. 

Scoop the batter into the liners, about 3/4 full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, before moving to a cooling rack to cool completely. 

For the frosting, add the butter to the bowl of a stand mixer. Cream the butter and add half of the powdered sugar. Mix to combine then add the other half of the powdered sugar. Add milk until desired consistency. Add vanilla and mix until fluffy. Remove half of the frosting and set aside. Add the cocoa powder to the frosting in the mixer and mix until combined. Add the vanilla frosting back to the mixer and swirl, with a butter knife to swirl slightly. 

Frost cupcakes as desired and enjoy!