Description
These Halloween Red Velvet Cupcakes are moist, rich, and perfectly festive for your spooky celebrations. Featuring a classic red velvet batter with a smooth cream cheese frosting, they are decorated with eerie red icing drizzles and optional Halloween-themed decorations to give a bloody, chilling effect that’s perfect for the season.
Ingredients
Scale
For Red Velvet Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tablespoon cocoa powder (unsweetened)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter (unsalted, softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 3 eggs
- 2 teaspoon vanilla extract
- ½ cup sour cream
- 2-3 teaspoon red food color
For Cream Cheese Frosting
- 8 ounce cream cheese
- 4 tablespoon butter (unsalted, softened)
- 2 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups icing sugar
For Decorations
- 12 Halloween Knife Icing Decorations (optional)
- ¼ cup icing sugar
- 3 tablespoon milk (or more)
- 2 teaspoon red food color
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350℉. Line a 12-cup standard muffin tin with paper liners and spray them with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a separate bowl or mixer, beat the softened butter, granulated sugar, and brown sugar together until well combined and lightened in color.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
- Add Food Coloring: Stir in red food color, starting with 1 teaspoon and adding up to 3 teaspoons until you achieve the desired vibrant red color.
- Combine Wet and Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low just until incorporated, scraping the sides of the bowl as needed.
- Fill Muffin Cups: Using an ice cream scoop, fill each muffin cup about ¾ full with batter.
- Bake Cupcakes: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make Cream Cheese Frosting: Beat the cream cheese and butter until smooth. Add vanilla extract, salt, and icing sugar and continue beating until the frosting is smooth and fluffy.
- Frost Cupcakes: Fill a piping bag with the cream cheese frosting and frost the cooled cupcakes evenly.
- Prepare Red Icing Drizzle: In a small bowl, whisk together icing sugar, milk, and red food color until you achieve a thin, dark blood-like consistency.
- Decorate Cupcakes: Dip a knife blade into the red icing and place it into the cupcake frosting. Drizzle additional red icing over the cupcakes to create a bloody effect. Optionally, add Halloween knife decorations for extra flair.
Notes
- Avoid using a star piping tip as the frosting is slightly thin; alternatively, use a knife to spread the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- These cupcakes can be frozen for up to 1 year if wrapped tightly in plastic wrap and stored in an airtight container; thaw fully at room temperature before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
