Marble Cupcakes

Fluffy, moist vanilla and chocolate swirled cupcakes topped with a vanilla and chocolate swirled buttercream.

Prep Time

40 minutes

Bake Time

20 minutes


6 cupcakes

Erin Kyles

With a background in dietetics and a degree in Culinary Food Science, her passion lies in baking and experimenting with recipes. Her blog, Fresh Bean Bakery, rooted in spreading joy through food, primarily centers on small batch baking, perfect for her little family!


Vanilla Cupcakes

  • 100g all purpose flour (¾ c. + 1 tbsp.)
  • 1 tsp. baking powder
  • ¼ tsp. salt 
  • 100g (½ c.) Florida Crystals® Regenerative Organic Light Brown Sugar
  • 41g unsalted butter, cubed & room temperature (3 tbsp.)
  • 32g vegetable oil (2 ½ tbsp.)
  • 1 egg, room temperature
  • 45g sour cream, room temperature (3 tbsp.)
  • 45g whole milk, room temperature (3 tbsp.)
  • 1 tsp. vanilla extract

Chocolate Cupcake Swirl

  • 30g whole milk (2 tbsp.)
  • 12g dutch processed cocoa powder (2 tbsp.)

Vanilla and Chocolate Buttercream

  • 170g unsalted butter, room temperature (¾ c.)
  • ¼ tsp. salt 
  • 240g Florida Crystals® Regenerative Organic Powdered Sugar (2 c.)
  • 1 tsp. vanilla extract
  • 2 tbsp. dutch processed cocoa powder
  • 3 tbsp. heavy whipping cream, divided


Make the vanilla cupcakes

Step 1

Preheat the oven to 350°F / 175°C. Line a cupcake tin with 6 parchment liners.

Step 2

To a medium sized mixing bowl, add the flour, baking powder, salt, Florida Crystals® Regenerative Organic Certified® Light Brown Sugar, and butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and only tiny clumps remain.

Step 3

Add in the vegetable oil, egg, sour cream, milk, and vanilla. Beat just until combined.

Make the chocolate cupcake swirl

Step 4

To another small mixing bowl, add 2 tbsp. of milk. Microwave the milk for 20-30 seconds, until hot.

Step 5

Mix the cocoa powder into the milk until the mixture is smooth.

Step 6

Transfer ½ of the vanilla cupcake batter to the cocoa powder mixture. Gently fold the cupcake batter into the cocoa powder mixture until just combined.

Step 7

Alternate adding 1 tbsp. of the vanilla and chocolate cupcake batters into each of the cupcake liners.

Step 8

Bake the cupcakes for 15-20 minutes, until a toothpick inserted into the middle of the cupcakes comes out with only a few moist crumbs.

Make the vanilla and chocolate buttercream

Step 9

In a large mixing bowl, with a hand or stand mixer, beat together the butter and salt until it is light and fluffy.

Step 10

Add in half of the Florida Crystals® Regenerative Organic Certified® Powdered Sugar and beat until combined. Then, beat in the rest of the powdered sugar.

Step 11

Remove ½ of the buttercream and place it into another mixing bowl.

Step 12

To ½ of the frosting, beat in the vanilla and 1 tbsp. of heavy cream until well combined. To the other ½ of the frosting, beat in the cocoa powder and 2 tbsp. of heavy cream until well combined.

Step 13

Place the vanilla buttercream and chocolate buttercream into separate piping bags. Snip a hole at the bottom of each bag. Then, place the two bags side-by-side into another piping bag that’s fitted with your piping tip of choice.

Step 14

Once the cupcakes have fully cooled to room temperature, generously frost them with a swirl of buttercream. Top with chocolate shavings if desired, then serve and enjoy!