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Halloween Red Velvet Cupcakes

by Lorena

If you need Halloween cupcakes, these are your best option. Halloween red velvet cupcakes with cream cheese frosting and raspberry sauce. Deliciously scary! Extremely velvety and delicious cupcake, with an extra soft frosting and that bloody-looking raspberry sauce.

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halloween red velvet cupcakes

Halloween Red Velvet Cupcakes

My favourite cupcakes are definitely red velvet. They are magnificently soft and spongy. The red velvet flavour differentiates itself in that it has cocoa powder, vinegar and also red food colouring. If you’re worried after that, don’t because the vinegar cooks off, it just helps the velvety texture. Way back when it was created, it was dyed with beetroot. However, I would much rather eat the modern version. The strong red colour really makes them perfect for Halloween.

Cream cheese frosting

The only frosting I eat and thus my favourite is the cream cheese frosting on these red velvet cupcakes and also on my red velvet cake. I like that it doesn’t feel as greasy when you eat it as with only butter buttercream. The cream cheese also balances the sweetness and makes it extra delicious. You want to beat the butter and cream cheese long enough to get it nice and white. It will take about 5 minutes to get to that sweet spot. After frosting the cupcakes, refrigerate them, especially if it’s a hot day. This frosting is the classic pairing for red velvet cupcakes. It makes for a nice contrast with the red for Halloween.

Strawberry Sauce

Since these are Halloween red velvet cupcakes, I wanted to drizzle them with a sauce that looks really bloody but delicious. That’s why I made this raspberry sauce and it was delicious! The concept started by thinking about Eleven, one of the main characters in Stranger Things (Netflix). When she uses her mental powers, a line of blood comes out of one of her nostrils, hence the inspiration, lol. I hope you get the reference.

halloween red velvet cupcakes

Halloween Red Velvet Cupcakes

5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: cream cheese frosting, cupcakes, halloween, red velvet
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cupcakes
Author: Lorena Salinas from Cravings Journal


For the red velvet cupcakes

  • 185 g granulated sugar
  • 150 g all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 2 eggs
  • 200 ml milk
  • ½ tbsp apple cider vinegar or white wine vinegar
  • ½ tsp vanilla extract or essence
  • 70 ml vegetable oil + more to grease the pan
  • 30 g cornstarch
  • 2 tbsp cacao powder 100% cacao
  • ½ tbsp liquid red food colouring

For the raspberry sauce

  • 300 g raspberries, fresh or frozen
  • 4 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp lemon juice

For the cream cheese buttercream

  • 120 g unsalted butter at room temperature
  • 100 g cream cheese at room temperature
  • 70 g icing sugar
  • ½ tsp vanilla extract or essence


For the red velvet cupcakes

  • Mix all the ingredients for the batter using a whisk or an electric mixer until homogeneous. If you're using a stand mixer, remember to stop every once in a while and scrape down the sides and base of the bowl where dry ingredients tend to accumulate.
  • If your muffin pan is non-stick, just grease them with a light layer of oil. If they're not, use paper linings. Fill the pan leaving 3mm without covering.
  • Bake the muffins at 180°C/350°F for 20-30min or until you can insert a knife or skewer and it comes out clean.
  • Let them cool down completely before unmoulding and especially filling.

For the raspberry sauce

  • Place all the ingredients in a pot over medium heat. Mix constantly until it starts boiling. Let it boil for one minute and remove them from the heat.
  • Blend the sauce and pass it through a sieve/colander. Wait for it to cool down completely before using it.

For the cream cheese buttercream

  • Beat the butter, cream cheese and vanilla using an electric mixer until nice and white. If using a stand mixer, remember to stop every once in a while to scrape down the sides and bottom of the bowl using a spatula.
  • Add the sugar and beat until fully incorporated, at least 2 minutes.

For the assembly

  • Using an apple corer, remove the centre of the cupcakes, without going completely through. Fill them with raspberry sauce and put a small part of the centre you took out as a lid.
  • Using a pastry bag fitted with a piping tip, pipe frosting on the cupcakes. It's important that the cupcake and the sauce are not even remotely warm at this point or they will melt the buttercream.
  • Finish by adding a drizzle of raspberry sauce.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!
halloween red velvet cupcakes

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