Ultimate Marble Cupcakes.

For when you can’t decide if you want a chocolate cupcake or a vanilla cupcake!

Ultimate Marble Cupcakes! Chocolate and vanilla swirled frosting on top of chocolate and vanilla swirled homemade cupcakes!

Tuesday was my friend Kristin’s birthday and Saturday is my friend Erin’s birthday. Going out tonight and Saturday night to celebrate my two best gals.

But first… cupcakes. Very confused cupcakes. Are they chocolate? Are they vanilla? Who cares! Have both flavors and eat them too because today you don’t have to choose!

It’s party time. 

Ultimate Marble Cupcakes by @sallybakeblog. For when you can't decide if you want a chocolate cupcake or a vanilla cupcake!

I have a few kitchen-tested, reader-approved, very trusty cupcake recipes on my website. Two favorites? These vanilla funfetti cupcakes and these chocolate cupcakes. I knew I wanted to make one of them, but was having trouble deciding which. Kevin told me to just make both, but that sounded like too much work– even for bakeaholic me.

So I decided to jazz things up. Throw a curveball and surprise everyone with an irresistible medley of both chocolate AND vanilla. Ladies and gents, I bring you…

Ultimate Marble Cupcakes.

Ultimate Marble Cupcakes by sallysbakingaddiction.com. Surprisingly simple to make!

Lucky for both you and me, these cupcakes are a snap to make.

What You’re Gonna Do:

First, you do NOT have to make a vanilla cupcake batter and a chocolate cupcake batter. Thank goodness! Rather, you’ll simply make my trusted vanilla cupcake recipe and add cocoa powder to part of its batter. Less dishes, less time, less headache!

The vanilla batter is all mixed together by hand in under 5 minutes. Once mixed, measure 3/4 cup of the batter and add to a medium mixing bowl with cocoa powder and a touch of milk. Since you’re adding more dry ingredients to this portion of the cupcake batter (the cocoa powder), you’ll need a touch of milk to thin it out.

The marbling part is not tricky at all. You’ll simply spoon some vanilla batter into your cupcake liners, then some chocolate batter, then some more vanilla batter on top. Take a toothpick and gently swirl it all together a couple times. I only swirled a few of my cupcakes because I wanted to see how each (swirling vs no swirling) turned out. The swirling looked the prettiest when baked up! Here are some visuals:

How to make Homemade Marble Cupcakes - get the recipe at sallysbakingaddiction.com

Now, let’s talk frosting. No cupcake is complete without it. If you’re anything like me, you like a little cupcake with a lot of frosting.

You’re going to make two frostings. My favorite vanilla frosting and my favorite chocolate frosting. There are a few options for frosting these cupcakes:

  • Make both frostings and spread them each on your cupcakes however you’d like.
  • Make either the vanilla frosting or the chocolate frosting (double the frosting recipes below to make sure there is enough for all 12 cupcakes) and frost the cupcakes with a knife or piping tip.
  • Make swirled frosting using my How to Make Swirled Frosting page as a guide.

You’ll need a Wilton 1M piping tip and a piping bag if you choose the third option. All you do is spoon some vanilla frosting into one side of your piping bag and chocolate frosting into the other side. Then, pipe onto cupcakes in a swirl pattern:

How to Make Chocolate and Vanilla Swirled Frosting by sallysbakingaddiction.com

Again, here’s a page with more visuals to help guide you with the swirl frosting.

I also include how I use the Wilton 1M swirl piping tip. If you’re ever curious about how I frost my cupcakes, that’s a handy page to read!

Ultimate Marble Cupcakes by @sallybakeblog. For when you can't decide if you want a chocolate cupcake or a vanilla cupcake!

So there you have it. A simple one-batter marble cupcake with velvety rich chocolate and vanilla frostings on top. Buttery vanilla paired with swirls of chocolate throughout every super-moist bite. Does it really get any better than this?

Oh yes, it does.

Top with a sparkly pink candle and celebrate your ultimate awesomeness.

Ultimate Marble Cupcakes. Super-moist, super simple, and super swirled chocolate and vanilla cupcakes!

I can hardly wait for the birthday girls to taste their marbled treats!

*Don’t be overwhelmed by the ingredient list! A lot of the ingredients are just repeated for each part of the cupcake/frostings.


Ultimate Marble Cupcakes

Chocolate and vanilla marble cupcakes with chocolate and vanilla swirl frosting on top! These cupcakes are perfect for when you can't decide between a chocolate or vanilla treat!

Yield: 14 standard cupcakes or 28 mini

Prep Time: 30 minutes

Total Time: 55 minutes, plus cooling



  • 1 and 2/3 cups (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup (60g) yogurt*
  • 3/4 cup + 1 Tablespoon (195ml) milk, divided*
  • 2 teaspoons vanilla extract
  • 1/4 cup (21g) unsweetened cocoa powder

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half*
  • 1 teaspoon vanilla extract
  • salt, to taste

Vanilla Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners' sugar
  • 2 Tablespoons (30ml) heavy cream or half-and-half*
  • 1 teaspoon vanilla extract
  • salt, to taste


Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.

Make the cupcakes: in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.

Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. (Bake for 8-9 minutes if making mini cupcakes.) Allow cupcakes to cool completely before frosting.

For the chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

For the vanilla frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

*To make into a single-layer cake, simply layer the chocolate and vanilla batters into a 9x2 inch cake pan or 9 inch springform pan. Fill the pan 2/3 of the way full. There will be leftover batter for an additional cupcake or two. Bake the cake for 30-35 minutes. 

*For the cupcakes, you may use any kind of yogurt you like - Greek, regular, vanilla, plain, nonfat or low fat. You may use any milk you like - buttermilk, skim, 1%, 2%, almond, soy, etc.

*For the frosting, heavy cream or half-and-half will give your frostings the creamiest texture. You may use milk instead, keeping in mind the frostings won't be as creamy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more cupcake recipes you’ll love:

Classic Chocolate Cupcakes with Vanilla Frosting

Chocolate Cupcakes with Vanilla Frosting

Funfetti Cupcakes

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com


Death by Chocolate Cupcakes

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting


See more cupcake recipes.

Ultimate Marble Cupcakes by @sallybakeblog. For when you can't decide if you want a chocolate cupcake or a vanilla cupcake!





172 Responses to “Ultimate Marble Cupcakes.”

  1. #
    Cate @ Chez CateyLouposted February 21, 2014 at 10:15 pm

    I am so bad at choosing, so these would be perfect for me! I love how the marbling in the icing and the cake looks – so pretty!


  2. #
    katherineposted February 21, 2014 at 11:50 pm

    Hi Sally, I really want to make this cupcakes right now, but I don’t have any yoghurt at home. Can I use buttermilk instead?


    • Sallyreplied on February 22nd, 2014 at 11:00 am

      Certainly can! Instead of 3/4 cup milk and 1/4 cup buttermilk, use 1 full cup buttermilk. Enjoy, Katherine!


  3. #
    Helen @ Scrummy Laneposted February 22, 2014 at 5:48 am

    Aw, these are so neat and pretty! I’m sure you are going to have 2 very happy girlfriends when they receive them later! I especially love the swirly cake – it totally matches the swirly top! You are really inspiring me to get a piping bag and have a go at these wonderful well-tested recipes you post!


    • Sallyreplied on February 22nd, 2014 at 10:57 am

      Yeah! Good luck with your frosting swirling/piping, Helen. Practice practice practice – that’s the only way to learn!


  4. #
    Nicolaposted February 22, 2014 at 9:04 am

    When I was a little girl I used to inflict marble cakes (layered ones) on my family – I say inflict because they always tended to be dry. Luckily my favourite marble Bundt cake recipe is very moist, as I expect these are! It’s lovely when your posts evoke nostalgia!


    • Sallyreplied on February 22nd, 2014 at 10:56 am

      Thanks Nicola. :) Sounds like you gotta make these cupcakes for your family!


  5. #
    Tina @ Tina's Chic Cornerposted February 22, 2014 at 10:34 am

    Haha…this is exactly why I love marble cakes because it’s perfect when I can’t decide between chocolate or vanilla! You never disappoint…these look a-maz-ing!! :)


  6. #
    Stephanie @ Eat. Drink. Love.posted February 23, 2014 at 12:32 am

    These are a work of art, Sally!


  7. #
    Tenns @ New Mama Diariesposted February 23, 2014 at 12:49 pm

    These looks delicious! I’ve never made marble cupcakes before, so I’ll have to give these a go!


  8. #
    Cateposted February 23, 2014 at 3:48 pm

    Oh yum! These look amazing, and perfect for those i can’t make up my mind moments, thanks for sharing! x


  9. #
    Allisonposted February 23, 2014 at 3:53 pm

    Marble cake is my favorite!! I ask for it every year for my birthday–marble cake with chocolate frosting. Thank you for coming up with a recipe! The cupcakes look delicious! Love your site and am always looking forward to seeing what you come up with next!


    • Sallyreplied on February 23rd, 2014 at 6:00 pm

      Thank you Allison! Sounds like you gotta try these cupcakes!


  10. #
    Amyposted February 23, 2014 at 5:57 pm

    Sally, these are SO cute!! And perfect for me, the world’s most indecisive girl. I don’t crave vanilla more than chocolate very often, but when I do, it’s a very intense craving! Kevin is so cute, to tell you to bake both so you didn’t have to choose. It’s something my guy would do too, but I love your best-of-both-worlds solution!


  11. #
    miss messyposted February 24, 2014 at 1:02 pm

    This is absolutely stunning! Like i can’t even believe how pretty they are! :) Yum!


  12. #
    Laurenposted February 24, 2014 at 4:25 pm

    What a fun look! Love doing swirled frosting, it always looks so impressive!


    • Sallyreplied on February 24th, 2014 at 8:09 pm

      Thanks Lauren!


  13. #
    Anna (Hidden Ponies)posted February 24, 2014 at 8:30 pm

    I love this idea since I hate choosing one or the other! And both frostings too…best cupcakes ever.


  14. #
    Mariaposted February 26, 2014 at 6:39 pm

    Hello:) I need to make diabetic friendly cupcakes tomorrow, and I cant find a recipe that looks half appetizing ANYWHERE! Could I use a sugar substitute (splenda, stevia) in these cupcakes without making them lumpy and gross?


    • Sallyreplied on February 26th, 2014 at 8:18 pm

      I do not recommend using a sugar substitute for this cupcake recipe. Sorry, Maria!


  15. #
    Kelseyposted February 28, 2014 at 7:00 pm

    These are cooling on my counter right now! I just have to make the frosting. I’ll report back once they’re finished and eaten :D But I was wondering: how do you get the frosting to be that tall on your cupcakes? I also use the 1M tip, but I just end up with a single, short layer.

    Thanks for sharing your recipes! I also made your chocolate cupcakes, chocolate frosting, and white chocolate frosting. All of which have been fantastic!


    • Kelseyreplied on February 28th, 2014 at 10:06 pm

      Cupcakes are finished and they are delicious! I followed the recipe exactly, cupcakes and frosting. I had some frosting leftover, and I couldn’t stop eating it! Every recipe I’ve made from your blog has been fantastic. You’re my go-to baking blog :)


  16. #
    Laura Dembowskiposted March 2, 2014 at 8:30 am

    That frosting is beautiful, Sally! It makes me want to grab one through the screen.


  17. #
    Kimposted March 3, 2014 at 12:21 pm

    I made these for a family lunch yesterday – LOVE them! The cupcakes themselves are just outstanding, such a great balance of sweetness and flavours. And? Not, at all, terrifyingly difficult. Lady – you are amazing. I cannot wait to own your cookbook!


    • Sallyreplied on March 3rd, 2014 at 3:22 pm

      Thank you very much Kim! Love these cupcakes. :)


  18. #
    Catherineposted March 4, 2014 at 6:42 pm



  19. #
    Jessica @ Sprinkle Some Sugarposted March 6, 2014 at 12:18 pm

    Yum! These cupcakes look amazing. Love how the icing is swirled together like that, what a great technique. If you can’t choose between chocolate and vanilla, make both! Great idea. :) Pinned!


  20. #
    Alissaposted March 13, 2014 at 11:36 am

    Sally, these are gorgeous. I think this is my all time favorite cupcake photo!


  21. #
    Myshellposted April 3, 2014 at 8:34 pm

    Hey Sally! I was wondering if this recipe would go good as a cake??


    • Sallyreplied on April 4th, 2014 at 12:52 pm

      Yep! Those instructions are at the bottom of the recipe in red.


  22. #
    Gauriposted April 11, 2014 at 12:19 am

    Hi Sally! I made these cupcakes yesterday for my cousin’s birthday because I wanted to try making something special. Initially I wasn’t planning on frosting them since I’ve actually never used a piping bag before, but after pulling the cupcakes out of the oven, I kept looking at your picture and thinking how pretty they would look with the frosting so I gave it a shot! It worked beautifully and everyone loved them! The double frosting is such a cool idea. I’ve never commented on here before but your blog is one of my favourites, I’ve been following it for a while now (I live in India) and I’ve tried so many recipes -the chocolate chip cookies, the triple chocolate layer cake (SO good!), the banana streusel muffins, garlic bread etc. And the guides are so helpful! Keep up the great work and thanks for sharing your creations :)


    • Sallyreplied on April 11th, 2014 at 8:47 am

      Hi Gauri! Thanks so much for taking the time to say hi. So nice of you! I appreciate it. And I’m very glad you gave the frosting a shot. It’s easy to swirl the frostings – just takes some practice! Love that garlic bread. We make it a lot!


  23. #
    Jeanposted April 24, 2014 at 2:41 pm

    AMAZING! Just made these for my husband’s birthday. Since I’ve never used a piping bag before and this recipe makes a little more than a dozen, the extra ones became my “tester” cupcakes, and although they weren’t quite as pretty as yours, they tested delicious. My husband said these were his new favorites. They were pretty easy to make, and my husband (who’s not a frosting fan at all) loved the frosting – not over-the-top sweet. Thanks for the great recipe.


  24. #
    Vistaposted May 8, 2014 at 5:52 pm

    I am going to make these on Saturday for a big Mother’s Day picnic on Sunday. I’m a little nervous. I have a really old handheld mixer from the seventies, but I don’t have nor do I know where to get a paddle attachment. I don’t know much about baking, but what would you recommend I use instead? Rubber Spatula? Thank you in advance for your help. Can’t wait to make these delicious looking treats!


    • Sallyreplied on May 8th, 2014 at 7:51 pm

      Hi Vista – you do not need a mixer for the cupcakes, but you’ll need one for the frosting. There is no way to properly whip the frosting with a rubber spatula, unfortunately.


      • Vistareplied on May 9th, 2014 at 2:50 pm

        Can I just use the regular attachments on the hand mixer? Probably a dumb question. I’m not sure what they are. I just have the regular whisk looking attachments for my mixer. Is that a paddle? Same thing? Will work but not as well??? Thanks for your help. I always get nervous about making frosting, because I always seem to mess it up somehow, and thanks to your tips I realize it might be because of the milk I use.

  25. #
    Richelleposted May 21, 2014 at 8:45 am

    Choosing between chocolate and vanilla cupcakes is always the hardest decision. I love vanilla cupcakes with chocolate frosting and my husband likes chocolate cupcakes with chocolate frosting– so maybe (maybe) this can be a compromise! I can’t wait to try out the swirled frosting, it looks beautiful.


    • Sallyreplied on May 21st, 2014 at 10:50 am

      You can both win with this recipe!


  26. #
    Ashleyposted May 22, 2014 at 10:59 am

    Hi Sally
    You call for egg but I don’t see it bin the ingredients list. Is it just one egg?


    • Sallyreplied on May 22nd, 2014 at 12:17 pm

      It is listed after the sugar


  27. #
    Pattyposted May 22, 2014 at 10:16 pm

    Hola Sally, siempre te escribo en inglés pero hoy por la rapidez y la información que te daré tiene que ser en español para que entiendas espero tu suegra te ayude. Me encontré en instagram una cuenta que ha plagiado fotos tuyas de tu blog las que vi son de cupcakes y por supuesto las reconocí se llaman Cupbiz! La verdad me causo mucha molestia porque está bien que use tus recetas y comercializar con ellas, pero las imágenes tienen derecho de autor y aquellos que no respetan eso no merecen respeto! De hecho hay publicaciones en tu blog que habla de eso. Bueno esperó haber ayudado al menos causarle molestia a esa pesona. Saludos! Desde Venezuela


  28. #
    Jenposted June 1, 2014 at 5:18 am

    I just made these and although the toothpick came out clean, one bit into them suggested they were undercooked – far too moist and squidgy. I followed the recipe perfectly, what went wrong? They have also sunken a little. I’m so disappointed. Will i be able to put them back in the oven or is it a lost cause?


    • Sallyreplied on June 1st, 2014 at 7:18 pm

      You may certainly put them back in the oven to cook a little longer or if you try them again, bake for a couple minutes longer. All ovens are different and bake cupcakes, breads, and cakes for longer/shorter periods of time, so the toothpick test I mention in the instructions always helps guarantee their doneness.


  29. #
    Hayleyposted June 7, 2014 at 12:00 am

    OMG every year on my birthday I can never choose between a chocolate cake with vanilla icing or a vanilla cake with chocolate icing…

    BEST OF BOTH in a cupcake! Yay, thanks Sally :)


  30. #
    Jocelynposted June 8, 2014 at 9:41 am

    What’s an alternative to yogurt? Can it be omitted or is it necessary?


    • Sallyreplied on June 8th, 2014 at 2:08 pm

      Sour cream is a good option.


  31. #
    Meriamposted June 18, 2014 at 8:01 pm

    hey Sally,
    Would it be possible if I make these as a cake instead of cupcakes? using the same swirling technique you discussed. and if so how long do you think I should bake it for?


    • Sallyreplied on June 19th, 2014 at 7:58 am

      Yes – those instructions are in the recipe notes.


  32. #
    SweetToothposted June 19, 2014 at 7:13 pm

    Hey planning on making this tomorrow. Just a question you say seperate 3/4 of the batter and add cocoa powder to it so does that mean more cocoa powder batter than vanilla? Vanilla will be 1/4 and cocoa 3/4?


    • Sallyreplied on June 20th, 2014 at 6:17 am

      The recipe reads 3/4 cup, not 3/4 of the batter.


      • SweetToothreplied on June 20th, 2014 at 7:06 am

        Oh okay my bad. Thanks for replying :)

  33. #
    Syeda Fatimaposted June 22, 2014 at 5:32 am

    Hello Sally,hope you are working fine. I don’t have unsalted butter her so can I use salted butter and increase the amount of sugar (you tell me how much to increase) ?


  34. #
    tara eposted July 7, 2014 at 10:39 am

    Made these for my daughter’s bday. Great vanilla flavour, rich fudgy chocolate cake. Icing is rich & yummy. Less complicated that I thought! I used salted butter and icing tasted great, decreased icing sugar by 1/2 c also.


  35. #
    Hayleyposted July 15, 2014 at 10:55 am

    I’ve never made any mind of swirl cupcake before… I read the page about how to swirl Frostings together but do you have any other tips for a beginner swirler?


  36. #
    Mattieposted August 12, 2014 at 5:06 am

    These are the best cupcakes I have EVER MADE. So easy yet they looked so impressive and tasted like HEAVEN, so moist, so tender. The frosting…well, lets just say the cupcakes were lucky they got iced. IT WAS THE BEST FROSTING EVERRRRRRRR! I could not stop eating it! It was the perfect buttercream (it went hard in the fridge which is what I lurrrrve) and I will use it as my basic frosting for everything that needs frosting (or not!). You surely are the baking-queen. Thank you :)


  37. #
    Skylarposted August 12, 2014 at 2:09 pm

    Hey Sally I just have to say that I love your cupcakes! Ever since I found this website I have been in love with it! Can’t wait to get more dessert recipes!! :)<3


  38. #
    Thasposted August 22, 2014 at 10:26 am

    Thank you Sally for this awesome recipe. I baked a 9 inch Marble cake and frosted with swirled frosting for my Man’s birthday, came out perfect and was fun to make. Having a block party next weekend and will be making the cupcake. luv and hugs!


  39. #
    Melissaposted August 25, 2014 at 11:36 am

    Hello Sally,

    My mom’s favorite is marble cake. Just made it for her birthday on Saturday. I have NEVER made a recipe as good as this. I couldn’t even stop eating the batter- good thing I doubled the recipe!!!! The frosting was a little too sweet- but as I added salt, it didn’t balance, it just started tasting salty to me. Can you recommend a way to make it less sweet? I wasn’t sure if I could just reduce the sugar content or if there is something that needed to take the place of the sugar as a dry ingredient to keep the texture/consistency right. Was worried it might get “greasy” from too much butter and not enough sugar.

    Thank you!!!!!!!!


    • Sallyreplied on August 25th, 2014 at 1:33 pm

      Hi Melissa! So happy you enjoyed these marble cupcakes. I would simply add less sugar next time. The frosting will be a little thinner, but you can also reduce the cream as well. I hope this helps!


  40. #
    denaliamposted August 26, 2014 at 7:30 pm

    tried this as a birthday cake and although all the other recipes I tried out from you so far were great, this one looked great out of the oven and the toothpick came out clean and smelled wonderful but eventually something went wrong somewhere because when I went to cut the cake for the birthday party it was all a mass of collapsed goo inside and I followed the directions fully…nice frosting taste but the cake went in the trash—I seemed to have the same problem as Jen…Won’t make it again, but really enjoyed your chocolate chip cookie recipe…


  41. #
    Josephineposted August 29, 2014 at 8:18 am

    Hey Sally!

    These look awesome, and any of your other recipes!
    Now I was wondering if you can substitute half of the butter for lets say coconut oil, or any other vegetable oil (coconut is just what i have at home right now).
    From experience I find that oil makes it slightly more airy and moist, but it hasnt worked in all recipes I used, and I wondered if you maybe you could give me some advice on these kinds of substitutes?
    And maybe you have some advice on a less sugary texture in buttercream? It’s not that its too sweet, but i just cant get it less ‘crunchy’ without making it impossible to pipe or lose sweetness..


  42. #
    Rashmiposted September 16, 2014 at 10:58 pm

    Hey Sally,

    When I read the recipe I instantly knew I will be making them. I just made them and they have turned just so awesome! Thank you for sharing :)


  43. #
    Hannahposted September 27, 2014 at 4:01 am

    Cocoa power? :p
    Anyways, i made these and they’re so deliciously scrumptious. Thanks for the recipe, Sally!


    • Sallyreplied on September 28th, 2014 at 3:22 pm

      Hahahahahaha. Thanks Hannah. ;)


  44. #
    Priyaposted September 28, 2014 at 9:33 am

    Wow. Sally these were amazing. I just made them and I may have had 2 of them straight away. No frosting, the plain cupcakes were perfect as is. I substituted a bit of wholemeal flour for the plain, and they were still light, fluffy and super tasty. It is literally the perfect marble cupcake recipe. Thank you so much for sharing it.
    And congratulations on your wedding, you look so happy in the photos you’ve posted.


  45. #
    Carleenposted September 29, 2014 at 2:35 am

    I’m wanting to use this recipe for a birthday cake for my son. Just wanting to check – is granulated sugar the same as caster sugar? Or is it grainier and just white sugar that you use?
    Thanks very much


    • Sallyreplied on October 13th, 2014 at 10:18 am

      Hi Carleen – I apologize for the delay responding, I was on vacation. Caster sugar is the same as granulated sugar, but it has been reduced to a finer grain. It *should* be ok in this cupcake recipe.


  46. #
    Vera Zecevic – Cupcakes Gardenposted October 7, 2014 at 4:00 am

    Hi Sally, I’ve featured these awesome cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.


  47. #
    Karenposted October 8, 2014 at 4:18 pm

    Sally – I can’t wait to try these. I’ve been making a ton of your recipes over the last year or so and everyone always thinks I’m such an amazing baker. Don’t worry – I don’t take the credit and I always tell them I got the recipes from your site!


  48. #
    Tanyaposted October 17, 2014 at 5:55 pm

    These are beautiful! Can’t wait to make them for my daughters birthday party. Thanks for all the details on marbling. Can you substitute whole wheat pastry flour for all purpose?


    • Sallyreplied on October 17th, 2014 at 6:16 pm

      That would be fine, but the cupcakes may be a little heavy tasting.


  49. #
    Ayesha Khanposted October 22, 2014 at 4:46 pm

    Wow ! Simply Amazing and Yummy Cupcakes I’ve tried so many times…these marble cupcakes :)me and my Family Members Like it too <3.. I Salute you SALLY :*


  50. #
    Laura Thomasposted October 25, 2014 at 10:48 am

    I really want to make marble cupcakes, but I need to make 30! I have a favorite chocolate cupcake recipe as well as a favorite vanilla cupcake recipe. They have never failed me, so would it be possible to just make the 2 different recipes and combine them in the pan? Thanks!


    • Sallyreplied on October 26th, 2014 at 2:11 pm

      I’m sure you could do that. Enjoy!


  51. #
    Kaeposted November 5, 2014 at 8:20 am

    Hey Sally, can i omit the sour cream and yogurt and just use a full cup of buttermilk??


    • Sallyreplied on November 5th, 2014 at 2:34 pm

      That would be fine, Kae. Enjoy!


  52. #
    Micheleposted November 6, 2014 at 12:06 am

    Do you think these would work as mini-cupcakes? Or not enough room to swirl?


    • Sallyreplied on November 6th, 2014 at 8:48 am

      These are great as mini cupcakes! A little hard to perfectly swirl because of the smaller size, but it’s doable. makes 28 minis, bake time is 8-9 minutes.


  53. #
    Davinaposted November 13, 2014 at 6:25 pm

    Big huge thank you for this recipe. Just made myself Birthday cupcakes and they taste so amazing!!! Best buttercream ever! Davina


  54. #
    triciaposted November 15, 2014 at 4:00 am

    Hi, Sally. What size cupcake liners do you use? 2oz or 3oz? Thanks. :)


    • Sallyreplied on November 15th, 2014 at 6:46 am

      typically 3 oz


  55. #
    Jessica C.posted December 8, 2014 at 11:40 am

    Thanks for the pictures and instructions. I made the cupcakes last week and they came out great!


  56. #
    Dianaposted December 10, 2014 at 12:12 pm

    I’m trying to bake from scratch for Christmas this year to give to loved ones and to my boyfriend and his boys, which is the part that makes me the most nervous since I’ve only baked from scratch once, if I don’t have a large egg would two regular eggs be fine?


    • Sallyreplied on December 10th, 2014 at 3:27 pm

      You may use 1 medium egg instead of 1 large egg. That should be ok for this recipe.


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