Marble Swirl Cupcakes


When I think of childhood birthday cakes and cupcakes, I think of vanilla, chocolate, and that classic marble! These cupcakes are just that- a classic batter base with swirls of chocolate and vanilla!

These cupcakes have that perfect swirl but what's a cupcake without frosting? These cupcakes don't just have a marble batter base but also have a marble buttercream frosting on top. Fluffy and moist, these cupcakes have it all and as if that wasn't enough...these cupcakes are also jumbo meaning the recipe makes only 8 but you can eat one without finishing it in only 3 bites.

Marble swirled cupcakes

A classic batter

Basically these cupcakes have your classic cupcake batter ingredients. Let's quickly review.

  • egg whites
  • sugar
  • flour
  • salt
  • baking powder
  • baking soda
  • canola oil (personally I much prefer this to crisco)
  • vanilla
  • buttermilk
  • ½ cup cocoa powder

Again, you got your classic ingredients here. Note the fact that in this recipe we are just using egg whites and not the yolks. This helps to keep the batter color nice and light for the vanilla part of the marble swirl! Also we will be using canola oil in this recipe and not crisco. Personally, I much prefer canola oil and it helps to make the perfect consistency for these cupcakes.


Buttercream- simple, sweet, and creamy!

While your cupcakes are baking, it is the perfect opportunity to make your buttercream frosting! This frosting only has 4 ingredients, plus one more for the chocolate!

  • butter
  • powdered sugar
  • milk
  • vanilla extract
  • cocoa powder

Personally, to me when frosting a cake or cupcakes, a classic buttercream frosting is one that I don't mess around with too much. It's simple but it does the trick and adds just enough sweetness to your frosting. To make this frosting truly swirl, you'll want to add the chocolate and vanilla frostings to two different frosting bags and then place bags in one, ensuring that both frostings come out separately but at the same time as each other, creating the perfect swirl!

Chocolate and vanilla swirled buttercream

Once your frosting is piped on top, you can add some sprinkles if you like and then you're ready to dive in. May I suggest first cutting your jumbo cupcake in half, as then you get to see the full marble swirl effect in action, not to mention it makes them slightly easier to eat! Whip-up on a weeknight at home or make for friends and family on the weekends.

Recipe Details:

Servings: 8

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Marble Swirl Cupcakes

These Marble Swirl Cupcakes have the best of both worlds with swirls of chocolate and vanilla, and are topped with a classic chocolate vanilla buttercream.




  • 4 egg whites
  • 1 ¼ cups sugar
  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ cup canola oil
  • 1 ½ tsp vanilla
  • 1 cup buttermilk
  • ½ cup cocoa powder
  • ¼ cup canola oil, additional


  • 2 sticks butter
  • 4 ½ cups powdered sugar
  • 3 tablespoons milk
  • 2 tsp vanilla extract
  • 2 tbsp cocoa
  • 1 tsp milk, additional


  1. Preheat oven to 350 degrees.
  2. Beat egg whites and sugar until white and fluffy.
  3. Combine flour, salt, baking powder, and baking soda in a separate bowl.
  4. Add canola oil and vanilla extract to egg white mixture and continue to beat.
  5. Gradually add both the flour mixture and buttermilk to the batter.
  6. Next, split the batter in half and add cocoa powder and additional canola oil to one of the halves. After, place 8 jumbo paper cupcake liners in a jumbo cupcake tin. Start by adding the chocolate batter, filling about a 1/3 of each cupcake liner. Next, add the vanilla batter filling about another 1/3 of the cupcake liner. Then finish each cupcake liner off with the remaining chocolate and vanilla batter, adding both and swirling the batters together in each liner using a butter knife.
  7. Bake for approximately 25 minutes. While cupcakes are baking, prepare the frosting. Beat the butter until creamy and then add powdered sugar, milk, and vanilla extract and beat to combine. Halve the frosting and add cocoa powder and additional milk to one of the halves.
  8. Next, place the vanilla frosting in a piping bag and the chocolate frosting in a separate piping bag. Cut the corner of each piping bag and place both piping bags in a separate piping bag with a frosting tip inserted. Ensure that the corner of both the vanilla and chocolate piping bags is inserted into the frosting tip, ensuring that both frostings come out of the frosting tip.
  9. Once the cupcakes are done baking, let cool and then frost each cupcake. Once frosted, enjoy!

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