Strawberry Marble Cupcakes

I like marble swirls, especially of those marble cakes, and been wondering whether it'd look nice through cupcake paper cups too. So I baked some.

Is there a spy among us? Lol :D
I picked the recipe from Martha Stewart in the book "Martha Stewart's Cupcake". In the original recipe it is suggested to serve these cupcakes 'naked' with a lightly springkle of icing sugar. But I'd like to utilize leftover strawberries. So I made extra strawberry buttercream to give those cuppies a little 'icing on the cake' ;)

Strawberry Marble Cupcakes

In the assembly, I piped a circle swirl of strawberry buttercream upon each cake, spared a tiny circle space at the center. Then, just before serving, I cut strawberries into small chunks and put them at the top of cupcakes. And that's it!

Strawberry Marble Cupcakes
Ready for delivery ^^
 = = = = { Recipe } = = = =

From the book "Martha Stewart's Cupcake" by Martha Stewart
  • 1 3/4 cups      cake flour
  • 2 teaspoon     baking powder
  • 1/2 teaspoon  salt
  • 1/2 cup        milk
  • 1/3 cup        heavy cream 
  • 113 g.         unsalted butter, room temperature
  • 1 cup           sugar
  • 3 eggs
  • 1 teaspoon  vanilla
  • 1/3 cup       cocoa powder
  • 1/4 cup       boiling water
  1. Preheat the oven at 180 C / 350 F degree. Line cupcakes pan with paper cup liners.
  2. Making vanilla batter
    1. Mix together cake flour, baking powder and salt. In another bowl, mix together milk and heavy cream.
    2. In a seperated bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time until well incorporated.  Add vanilla and mix well.
    3. Add in the 3 batches of the flour mixture, alternating with 2 additions of the milk mixture: flour-milk-flour-milk-flour. Mix until just combined.
  3. Making chocolate batter
    1. Stir cocoa in boiling water until fairly smooth.
    2. Reserve 1 cup of the batter into another bowl and stir in the cocoa paste. Mix well.
  4. Filling the cupcake pan cups: add 1 tablespoon of the vanilla batter to each cup, followed by 1 teaspoon of the chocolate batter. Then, another teaspoon of the vanill batter, and swirl with a skewer.
  5. Bake for approx 20-30 minutes, until an inserted cocktail stick comes out clean.
  6. Cool on a wire rack before removing from the pan

Adapted from Basic Vanilla Buttercream by Billy from Billy's Bakery in New York City
Yield Makes enough for 30 cupcakes



  1. Hells yeah! These cupcakes are fabulous. Not to mention gorgeous. Mine never look this cute. Great job!

  2. Thank you Dara.... and Woww!! a compliment from THE real urbanite foodie.. I'm so flattered :)

  3. These look gorgeous! That buttercream looks fantastic. You made a very good choice to use it in my opinion!


    - Eve

    1. it does taste good too, Eve. I'd encourage you to try it out once :)