Description
These spooky and fun Halloween Red Velvet Cupcakes are perfect for your next haunted gathering. With a rich red velvet base, creamy cream cheese frosting, and a bloody red icing drizzle, they’re a showstopper! Easy to make and even easier to eat, these cupcakes will have your guests screaming for more!
Ingredients
Scale
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon cocoa powder (unsweetened)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2–3 teaspoons red food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese
- 4 tablespoons unsalted butter (softened)
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups icing sugar
For the Decorations:
- 12 Halloween Knife Icing Decorations (optional)
- ¼ cup icing sugar
- 3 tablespoons milk (or more if needed)
- 2 teaspoons red food coloring
Instructions
- Preheat the oven to 350℉. Line a 12-cup muffin pan with paper liners and lightly spray with cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and sour cream.
- Add the red food coloring until you achieve the desired color. Gradually add the dry ingredients, mixing until just combined.
- Scoop the batter into the muffin cups, filling each ¾ full. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth. Add vanilla, salt, and icing sugar, and beat until fluffy. Frost the cooled cupcakes.
- For the decoration, mix icing sugar, milk, and red food coloring to create a blood-like icing. Drizzle over the cupcakes and add knife decorations if desired.
Notes
- Use gel-based red food coloring for a more intense color.
- The cupcakes can be stored in the fridge for up to 5 days. If freezing, wrap them tightly in plastic wrap and store in an airtight container for up to 1 year.
- For the best result, frost the cupcakes right before serving for the freshest taste and presentation.
- These cupcakes pair perfectly with a warm cup of hot chocolate or a spooky punch!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 444kcal
- Sugar: 40g
- Sodium: 297mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 107mg