Description
These Halloween Red Velvet Cupcakes are rich, moist, and perfect for your festive celebrations. With a vibrant red color and velvety texture, they are an easy-to-make treat that can be decorated in countless spooky ways.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 1 batch cream cheese frosting
- Red gel (optional for decoration)
- Candy eyeballs (optional for decoration)
- Gummy worms (optional for decoration)
- Halloween sprinkles (optional for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat eggs and sugar until smooth.
- Add vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring; stir to combine.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Spoon batter into cupcake liners, filling about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, frost with cream cheese frosting and decorate as desired for your Halloween Red Velvet Cupcakes.
Notes
- For a vegan version, use flax eggs and plant-based milk with vinegar.
- For a gluten-free option, use a gluten-free flour blend.
- Ensure cream cheese frosting is at room temperature for easier spreading.
- Overmixing the batter can result in dense cupcakes.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days.
- Unfrosted cupcakes can be stored at room temperature for 1-2 days.
- Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg