Description
Delicious Halloween Red Velvet Cupcakes topped with creamy cream cheese frosting and spooky red icing decorations, perfect for festive gatherings and celebrations.
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 sugar (granulated)
- 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: 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 another bowl or the mixer bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Then mix in vanilla extract and sour cream.
- Add Food Coloring: Gradually add red food color starting with 1 teaspoon and increase up to 3 teaspoons until you achieve the desired vibrant red hue.
- Combine Batter: Add the flour mixture to the wet ingredients and mix on low speed until well incorporated, scraping down the sides as needed.
- Fill Muffin Tin: Use an ice cream scoop to portion the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake Cupcakes: Bake for 25 minutes or until a toothpick inserted in 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 Frosting: Beat the cream cheese and butter together until smooth. Add vanilla extract, salt, and icing sugar; continue mixing until the frosting is smooth and fluffy.
- Frost Cupcakes: Fill a piping bag with the cream cheese frosting and pipe onto the cooled cupcakes.
- Prepare Red Icing: In a small bowl, whisk together icing sugar, milk, and red food color until you achieve a thin, dark blood-like consistency suitable for drizzling.
- Decorate Cupcakes: Dip a knife blade into the red icing and insert it into each cupcake frosting. Drizzle extra red icing for a spooky blood effect. Add optional Halloween knife icing decorations for added flair.
Notes
- Do not use a star tip for frosting as the frosting is thin; alternatively, use a knife to spread the frosting.
- Store cupcakes in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze cupcakes wrapped securely in plastic wrap inside an airtight container for up to one year. Thaw completely at room temperature before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
