Soft • Moist • Perfect Vanilla–Chocolate Swirl
📌 Yield
Makes 12–14 cupcakes
📝 Ingredients
Dry Ingredients
-
1 ½ cups (190g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
Wet Ingredients
-
½ cup (113g) unsalted butter, melted & slightly cooled
-
¾ cup (150g) granulated sugar
-
2 large eggs (room temperature)
-
¾ cup (180ml) milk (room temperature)
-
1 tsp vanilla extract
Chocolate Batter
-
2 tbsp unsweetened cocoa powder
-
1–2 tbsp milk (optional, to loosen chocolate batter)
👩🍳 Step-by-Step Instructions
1️⃣ Preheat & Prepare
-
Preheat oven to 180°C (350°F)
-
Line a cupcake tray with paper liners
-
Set aside
2️⃣ Mix Wet Ingredients
In a large bowl:
-
Add melted butter and sugar
-
Whisk until glossy and smooth
-
Add eggs one at a time, whisking well
-
Pour in milk and vanilla extract
-
Mix until fully combined
💡 Tip: Room-temperature ingredients give softer cupcakes.
3️⃣ Add Dry Ingredients
-
Sift flour, baking powder, baking soda, and salt directly into the bowl
-
Fold gently using a spatula or whisk
-
Stop mixing as soon as no dry flour remains
⚠️ Do not overmix — this keeps cupcakes light and fluffy.
4️⃣ Divide the Batter
-
Divide batter evenly into two bowls
-
Leave one bowl plain (vanilla)
-
In the second bowl, mix in cocoa powder
💡 If chocolate batter is thick, add 1–2 tbsp milk.
5️⃣ Create the Marble Effect
-
Spoon vanilla batter into cupcake liners (about 1 tbsp)
-
Add 1 tbsp chocolate batter
-
Repeat once more
-
Use a toothpick or skewer to gently swirl
-
Do not over-swirl or colors will mix too much
6️⃣ Bake
-
Bake for 18–20 minutes
-
Check with a toothpick: it should come out clean or with a few crumbs
⏲️ Baking time may vary slightly depending on oven.
7️⃣ Cool
-
Let cupcakes cool in the pan for 5 minutes
-
Transfer to a wire rack to cool completely before decorating or serving
🧁 Texture & Taste
✔ Soft and moist crumb
✔ Balanced vanilla and chocolate flavor
✔ Light, fluffy, bakery-style cupcakes
🎂 Optional Toppings & Variations
Simple Toppings
-
Dust with powdered sugar
-
Drizzle melted chocolate
-
Top with whipped cream
Frosting Ideas
-
Vanilla buttercream
-
Chocolate buttercream
-
Cream cheese frosting
Flavor Variations
-
Add chocolate chips to chocolate batter
-
Add orange or lemon zest to vanilla batter
-
Replace milk with buttermilk for extra softness
🧊 Storage
-
Room temperature (covered): 2 days
-
Refrigerator: 4–5 days
-
Freezer (without frosting): up to 2 months
