Halloween Red Velvet Cupcakes
User Reviews
4.8
Halloween Red Velvet Cupcakes
Description
The cupcake batter is prepared by combining dry ingredients including flour, unsweetened cocoa powder, baking powder, and salt. Butter and sugars are creamed then eggs are added one at a time with vanilla and sour cream for moisture and richness. Red food coloring is blended in to provide the characteristic deep red hue.
The batter is portioned into lined muffin tins and baked at a moderate temperature until done. The cream cheese frosting is prepared by blending cream cheese and butter with vanilla, salt, and icing sugar until smooth and spreadable. This frosting is applied with a spatula or knife rather than piping because of its soft consistency.
The cupcakes can be decorated with themed icing decorations and additional colored icing if desired. They store well refrigerated in airtight containers for several days and can be frozen wrapped tightly for longer-term storage. Thaw completely before frosting again if frozen.
This recipe provides a festive way to enjoy red velvet cupcakes during Halloween with familiar cream cheese flavor and a moist texture.
Ingredients
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 egg
- 2 teaspoon vanilla extract
- ½ cup sour cream
- 2-3 teaspoon red food coloring
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 icing decorations optional, Halloween Knife style
- ¼ cup icing sugar
- 3 tablespoon milk or more
- 2 teaspoon red food coloring
Instructions
Make the Cupcakes
- Preheat your oven to 350℉. Line a 12-cup standard muffin tin with paper liners. Spray the paper liners with cooking spray. This will ensure your cupcakes won't stick to the paper liners.
- In a medium bowl combine the flour, cocoa powder, baking powder and salt. Set aside.
- In another bowl, or the bowl of your mixer, add the butter, granulated sugar and brown sugar and mix until well combined and it lightens in color. Add the eggs, one at a time, beating well after each egg. Mix in the vanilla extract and sour cream.
- Add the food color and mix. I usually start with 1 tsp and keep adding until I get the desired color. I ended up using a total of 3 tsp of red food color, but the color of your cupcakes may depend on which product you use.
- Add the flour mixture and mix on low until until well incorporated, scraping the sides of the bowl as you go along.
- Using an ice cream scoop, scoop the batter into the prepared muffin tin, filling each so that it's about ¾ full.
- Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- Beat the cream cheese and butter first until smooth. Add the vanilla extract, salt and icing sugar and continue mixing until smooth and fluffy.
- Prepare a piping bag and fill it with the frosting and frost the cupcakes.
Decorate the Cupcakes
- In a small bowl whisk all the icing ingredients. Use as much red food color until you achieve a dark blood like icing. The icing should be quite thin so that you can easily drizzle it.
- Dip a knife, with the blade side down, into the red icing, then place it into the frosting of each cupcake. Drizzle with additional red icing for more of a bloody effect.
Notes
- This cream cheese frosting is soft; using a knife to frost is recommended over piping with a star tip.
- Store cupcakes in an airtight container in the fridge for up to 5 days.
- They freeze well for up to a year when wrapped properly; thaw fully before frosting after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 107mg | 36% |
| Sodium | 297mg | 12% |
| Potassium | 127mg | 3% |
| Sugar | 40g | 80% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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