Halloween Red Velvet Cupcakes

These moist and delicious Halloween Red Velvet Cupcakes are a festive treat perfect for any Halloween celebration. Decorate them with spooky themes for an added touch of fun!

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Course: Dessert, Snack

Cuisine: American

Keyword: baking, Cupcake Recipe, festive treats, Halloween cupcakes, Red Velvet

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: cupcakes

Calories: 250kcal

Ingredients

For the Cupcakes

1 ¼ cups all-purpose flour
1 tablespoon cocoa powder (unsweetened)
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter (unsalted, softened) For best results, use room temperature butter.
½ cup sugar (granulated)
½ cup brown sugar (packed)
3 pieces eggs Use room temperature eggs.
2 teaspoon vanilla extract
½ cup sour cream
2-3 teaspoon red food color Adjust to reach desired color.

For the Cream Cheese Frosting

8 ounces cream cheese Softened for easy mixing.
4 tablespoon butter (unsalted, softened)
2 teaspoon vanilla extract
⅛ teaspoon salt
2 cups icing sugar Sifted for smooth frosting.
3 tablespoon milk Add more as needed for consistency.
2 teaspoon red food color Optional for tinting the frosting.

For Decoration (Optional)

12 pieces Halloween Knife Icing Decorations
¼ cup icing sugar For sprinkling on top.

Instructions

Make the Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, mix together the flour, cocoa powder, baking powder, and salt. Set this mixture aside.
In another large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Add the red food color and mix until the batter is evenly colored.
Fill each cupcake liner about two-thirds full with the batter.
Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.

Make the Cream Cheese Frosting

In a bowl, beat the cream cheese and softened butter until smooth and creamy.
Add the vanilla extract and salt, and mix well.
Gradually add the icing sugar, mixing until the frosting is fluffy.
If the frosting is too thick, add milk, one tablespoon at a time, until you reach the desired consistency.

Decorate the Cupcakes

Once the cupcakes are cooled, spread or pipe the cream cheese frosting on top.
For a festive touch, sprinkle with extra icing sugar or decorate with the Halloween Knife Icing Decorations if using.

Notes

Use room temperature ingredients for better mix and texture. Don’t overmix the batter; mix just until combined for fluffy cupcakes. Let the cupcakes cool completely before frosting to prevent the frosting from melting. You can substitute the cream cheese frosting with chocolate frosting if desired.

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