Description
These Halloween Red Velvet Cupcakes are a festive and delicious treat featuring moist red velvet cupcakes topped with smooth cream cheese frosting and decorated with spooky red icing drizzles and knife-shaped icing decorations for a perfect Halloween presentation.
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 unsalted butter (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 unsalted butter (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 Oven and Prepare 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 flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In another bowl or mixer, beat butter, granulated sugar, and brown sugar together until well combined and lightened in color.
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Add Food Coloring: Gradually add red food color starting with 1 teaspoon and increase until the desired vibrant red color is achieved, typically about 3 teaspoons.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined, scraping the bowl as needed.
- Fill Muffin Tin: Using an ice cream scoop, fill each paper liner about ¾ full with batter.
- Bake Cupcakes: Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add vanilla extract, salt, and icing sugar and continue mixing until frosting is smooth and fluffy.
- Frost Cupcakes: Fill a piping bag with the frosting and frost cooled cupcakes.
- Prepare Red Icing Drizzle: Whisk together icing sugar, milk, and red food color in a small bowl until thin and blood-like in consistency.
- Decorate Cupcakes: Dip knife blades into red icing and place on top of frosted cupcakes. Drizzle additional red icing over cupcakes for a spooky bloody effect. Add optional Halloween knife icing decorations.
Notes
- Do not use a star piping tip for the frosting as it is a bit too thin; a knife or plain piping bag 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; wrap securely with plastic wrap before placing in an airtight container and thaw at room temperature before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty five g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
