Name: Halloween Red Velvet Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 8 ounce cream cheese; 4 tablespoon butter (unsalted, softened); 2 teaspoon vanilla extract; ⅛ teaspoon salt; 2 cups icing sugar; 12 Halloween Knife Icing Decorations (optional); ¼ cup icing sugar; 3 tablespoon milk; 2 teaspoon red food color

Jump to Recipe· 4.5 from 52 reviews

Ready to make your Halloween celebrations extra special? This Halloween Red Velvet Cupcakes Recipe is one of my absolute favorites to bake when the spooky season rolls around. The cupcakes come out tender and rich with that classic red velvet tang, topped with a dreamy cream cheese frosting, and the finishing touch? A fun (and slightly eerie) bloody drizzle and cute knife decorations that make these cupcakes the star of any Halloween party. Stick with me—I’ll share all my tips so your batch turns out perfect every time.

💙

Why This Recipe Works

Perfect Texture: The combination of sour cream and butter keeps these cupcakes ultra moist and tender.
Classic Flavor: A subtle cocoa and vanilla balance gives authentic red velvet taste without overpowering.
Easy Decorating: The simple cream cheese frosting and red drizzle make assembling spooky cupcakes effortless.
Customizable: You can easily adjust the food coloring or decorations to fit your Halloween theme.

A red velvet cupcake with three thick swirls of white cream cheese frosting stacked on top, each swirl smooth and creamy, positioned at the center. Bright red syrup drips down the frosting and onto the deep red cupcake base, creating a vivid contrast. A small black knife is placed stuck into the frosting at an angle, with its blade covered in some syrup. The cupcake sits on a black wire cooling rack, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

I’ve found that these ingredients work beautifully together to give you cupcakes that are tender, full-flavored, and perfectly festive. When shopping, go for quality butter and cream cheese—they really elevate your frosting game!

All-purpose flour: The base for structure, provides just the right amount of crumb.
Unsweetened cocoa powder: Adds a subtle chocolate undertone classic to red velvet.
Baking powder and salt: Help create a lovely rise and balanced flavor.
Unsalted butter: Using unsalted means you control salt levels and get rich creaminess.
Granulated and brown sugar: Brown sugar adds a hint of molasses flavor and moistness.
Eggs: Vital for binding and texture; add them one at a time to keep the batter smooth.
Vanilla extract: Brightens the flavors and warms up the batter taste.
Sour cream: Keeps cupcakes moist and tender with a subtle tang.
Red food coloring: Crucial for that iconic red velvet look; I recommend gel or paste for vibrant color without thinning the batter.
Cream cheese: The star of the frosting, providing tangy richness.
Icing sugar: Sweeter frosting and smooth texture.
Optional Halloween knife decorations: Fun, spooky finishing touch, but frosting and drizzle are the real stars.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I love about this Halloween Red Velvet Cupcakes Recipe is how easy it is to make your own. Whether you want it less sweet, more festive, or even dairy-free, you can tweak it to suit your needs.

Variation: I’ve swapped sour cream with Greek yogurt once—I didn’t notice much difference, just a slight tang that I actually enjoyed!
Dietary Modifications: For a dairy-free version, try coconut cream and dairy-free cream cheese alternatives; just keep the moisture balance in mind.
Frosting Texture: If you want a thicker frosting, add a bit more icing sugar to stiffen it up, but I find the texture here just right.

Step-by-Step: How I Make Halloween Red Velvet Cupcakes Recipe

Step 1: Get Everything Ready

Preheat your oven to 350℉ and line your muffin tin with paper liners — then spray those liners with cooking spray so nothing sticks. In my experience, this step is key because paper liners alone can sometimes make the cupcakes a pain to peel.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures your baking powder is evenly distributed and that the cocoa is lump-free, so you’re off to a smooth start.

Step 3: Cream Butter and Sugars

In another bowl, beat the softened butter with both sugars until the mixture is light and fluffy — it usually takes about 3-4 minutes. This step aerates the batter which helps the cupcakes rise beautifully.

Step 4: Add Eggs, Vanilla & Sour Cream

Add the eggs one at a time, beating well after each. Then mix in vanilla extract and sour cream. This combo gives the cupcakes richness and just the right hint of tanginess—trust me, it makes all the difference.

Step 5: Add the Red Food Coloring

I start with 1 teaspoon of red food color and add more until I get that vibrant halloween-red hue I want—it ended up being 3 teaspoons total for me. Use gel or paste coloring for the best payoff without watering down your batter.

Step 6: Combine Dry and Wet

Slowly add the dry ingredients to the wet, mixing on low speed just until combined. Overmixing can make your cupcakes dense, so keep an eye on the texture.

Step 7: Fill and Bake

Using an ice cream scoop, fill each lined muffin cup about 3/4 full. I find this is the perfect amount to get those nicely domed cupcakes without overflow. Bake for 20-25 minutes, testing with a toothpick—if it comes out clean, you’re good!

Step 8: Make Frosting

Beat cream cheese and butter until smooth, then add vanilla, salt, and icing sugar. Keep beating until the frosting is fluffy and spreadable. This frosting is dangerously good, so watch out—you might want to skip the cupcakes and just eat it by the spoonful.

Step 9: Frost and Decorate

Fill a piping bag with frosting and pipe onto cooled cupcakes or use a knife if you prefer a rustic look. Mix powdered sugar, milk, and red food coloring to make your “blood” drizzle. Dip knife decorations into the red icing and place on each cupcake for that spooky stabbing effect. Drizzle extra red icing over for maximum gore effect!

💡

Pro Tips for Making Halloween Red Velvet Cupcakes Recipe

Use Gel Food Coloring: I learned gel colors give a richer red without making the batter watery, which is crucial for texture.
Don’t Overmix: Once you add the dry ingredients, mix just enough to combine to keep your cupcakes tender.
Cool Completely Before Frosting: If you frost warm cupcakes, the frosting melts and loses shape, so patience here pays off.
Thin Drizzle Icing: Keep your icing thin for the best “bloody” drizzle effect; thick icing just won’t drip right.

How to Serve Halloween Red Velvet Cupcakes Recipe

The image shows four red cupcakes in a woven basket with a pumpkin base, placed on a white marbled surface. Each cupcake has a thick swirl of white frosting on top, covered with red syrup that looks like dripping blood. Small plastic knives are stuck into the frosting of each cupcake, adding a spooky effect. The cupcakes are evenly spaced, and some green artificial grass is placed in the foreground around the basket. The background is softly blurred, focusing attention on the detailed cupcakes and basket. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I’m obsessed with the little Halloween knife icing decorations—they add that perfect creepy vibe without being too complicated. Sometimes I also sprinkle a few edible black or orange glitter flakes for some festive sparkle. If you like a more natural look, a few fresh blackberries or a tiny mint leaf can bring contrast beautifully.

Side Dishes

These cupcakes stand on their own, but if you’re planning a party, I like serving them alongside a warm pumpkin spice latte or rich hot chocolate. They also pair well with simple finger foods like mini cheese boards or spiced nuts for a balanced spread.

Creative Ways to Present

For a party, I arranged cupcakes on a tiered stand decorated with cobwebs and small plastic spiders. You can also place each cupcake inside a mini coffin-shaped cookie box or use themed cupcake wrappers to amp up the spooky factor. I once dipped cupcake tops in dark chocolate before frosting for an extra decadent touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge for up to 5 days. Keeping them chilled preserves the cream cheese frosting’s freshness and prevents it from getting too soft.

Freezing

These cupcakes freeze very well if you wrap each one securely in plastic wrap, then place in an airtight container. I’ve kept them frozen for several months without tastiness loss. When you want to eat some, just thaw them completely at room temperature before frosting and decorating.

Reheating

If your cupcakes are a bit chilled and you want that fresh-baked feel, I warm them in the microwave for about 10 seconds. Be careful not to overdo it or your frosting might melt. Then, serve immediately for the best experience.

FAQs

Can I make this Halloween Red Velvet Cupcakes Recipe without food coloring?

Yes! The red velvet flavor will still be there thanks to the cocoa and vanilla, but your cupcakes will look more brownish than red. If you want to keep the festive red appearance without artificial colors, you might experiment with natural food colorings, but they’re usually less vibrant.
What if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk. Just keep in mind the consistency might differ slightly, but in my experience, the cupcakes still turn out moist and delicious.
Is the cream cheese frosting easy to pipe?

This frosting is a bit thinner than some other recipes, so I don’t recommend using a star tip because it won’t hold the shape well. A plain round tip or just spreading with a knife works best and still looks great.
How do I make the “blood” drizzle?

Simply whisk together icing sugar, milk, and red food coloring until thin enough to drizzle but not runny. Dip a small knife into it and then gently place it on each cupcake for that creepy stabbing effect, and drizzle more over the frosting for maximum impact.

Final Thoughts

This Halloween Red Velvet Cupcakes Recipe holds a special place in my heart because it never fails to wow guests—and it’s just so fun to make! Whether you’re baking with kids, prepping for a party, or just craving a festive treat, I promise you’ll enjoy this recipe as much as I do. Give it a go, and get ready for compliments (and maybe a few spooky smiles) at your Halloween gathering.