Description
Create spooky and delicious Red Velvet Halloween Eyeball Cupcakes with this easy recipe. Featuring moist red velvet cake, tangy cream cheese frosting, and playful candy eyeballs, these treats are perfect for Halloween parties.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Milk
- 1 cup Sour Cream
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 tablespoon Cocoa Powder
- 1 tablespoon Red Food Coloring
- 8 ounces Cream Cheese, softened
- 2 cups Powdered Sugar
- 12 pieces Eyeball Candies
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Cream softened butter until smooth. Gradually add sugar and mix until light and fluffy (3-4 minutes).
- Beat in eggs and vanilla extract until well blended.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly add dry ingredients to the wet ingredients, mixing until just combined.
- Add milk, sour cream, and red food coloring to the batter. Mix gently until fully incorporated.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese until smooth. Gradually add powdered sugar and a splash of vanilla extract, mixing until fluffy and smooth.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
- Top each cupcake with a candy eyeball for the perfect Red Velvet Halloween Eyeball Cupcake.
Notes
- Store uneaten cupcakes in an airtight container in the fridge for up to 3 days.
- Frost on the day they are served for the best taste and texture.
- Ensure all ingredients are at room temperature for optimal results.
- Do not overmix the batter.
- Check leavening agents for freshness.
- Allow cupcakes to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg