Description
Delight in these festive Halloween Red Velvet Cupcakes with a rich red color, moist texture, and smooth cream cheese frosting, perfect for spooky celebrations with an optional bloody icing decoration for extra effect.
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
- 2 teaspoon red food color
Instructions
- Preheat Oven 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 avoid sticking.
- Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In another bowl or mixer, beat softened butter with granulated sugar and brown sugar until lightened in color and well combined.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Then mix in vanilla extract and sour cream.
- Add Red Food Coloring: Stir in red food color starting with 1 teaspoon and adding up to 3 teaspoons until the desired vibrant red color is achieved.
- Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until fully incorporated. Scrape the bowl sides as needed.
- Fill Muffin Cups and Bake: Using an ice cream scoop, fill each paper liner about ¾ full with batter. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add vanilla extract, salt, and icing sugar and beat until fluffy and smooth.
- Frost Cupcakes: Fill a piping bag with the frosting and frost the cooled cupcakes evenly.
- Make Red Icing Drizzle: In a small bowl, whisk together icing sugar, milk, and red food color until the icing is thin and dark blood-like.
- Decorate with Knife Icing: Dip a Halloween knife decoration blade side down into the red icing, then place it into the frosting of each cupcake. Drizzle additional icing for a bloody effect.
Notes
- Do not use a star tip to pipe the frosting as the consistency is too thin; a piping bag or knife works best.
- Store cupcakes in an airtight container in the fridge for up to 5 days.
- These cupcakes can be frozen for up to one year when wrapped securely in plastic and stored airtight; thaw fully at room temperature before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
