Halloween Red Velvet Cupcakes

Halloween Red Velvet Cupcakes

Happy Halloween!


I don’t know about everyone else, but I was especially excited about Halloween this year 🙂  I think it’s because I got to decorate my own home for the first time. It was a week-long event, but our house looks pretty spooky!


We hosted a Halloween party this past weekend, and I thought that Red Velvet Cupcakes would be the perfect dessert to serve. These Red Velvet cupcakes are topped with a silky smooth cream cheese frosting, because really, I wouldn’t pair them with anything else!


I topped these Red Velvet Cupcakes with (super easy to make) edible fake blood to make them appropriate for Halloween, the end effect was amazing 🙂

I hope you have an amazing Halloween, I know I’ll be in a sugar coma before the trick-or-treaters even get here!



Halloween Red Velvet Cupcakes

  • Servings: 34-36 regular cupcakes
  • Time: 1 & 1/2 hours
  • Author: Recipe from The Last Course



  • 3/4 cup vegetable oil
  • 2 1/4 cups granulated sugar
  • 4 eggs, room temperature
  • 1 1/2 tablespoons red food dye
  • 3 tablespoons cocoa powder
  • 3 cups all purpose flour
  • 1 1/2 cups buttermilk*
  • 3 teaspoons apple cider vinegar
  • 3 teaspoons baking soda


  • 1 brick cream cheese (8 oz), room temperature
  • 1 cup Unsalted Churn 84 Butter, room temperature
  • 8-10 cups icing sugar (depending on how thick you want the frosting)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice

Topping (edible fake blood)

  • 1/4 cup corn syrup
  • 1 teaspoon red food dye




  1. Pre-heat oven to 350 degrees, place liners in a cupcake tray & set aside.
  2. In a stand mixer, beat together the oil, eggs, sugar & vanilla on medium-high speed until fully combined.
  3. Next, add in the red food dye until desired colour is reached.
  4. Add in the cocoa powder, mix until combined and scrape down the sides of the bowl.
  5. Add the flour and buttermilk, alternating between both until fully mixed.
  6. In a small bowl, mix together the apple cider vinegar and baking soda. These two ingredients will have a chemical reaction causing it to bubble– don’t worry, it’s supposed to do this! Add it to the batter & mix until combined.
  7. Fill the cupcake liners 3/4 of the way up & bake for 16-18 minutes or until a toothpick comes out clean.
  8. Place on a cooling rack while you make the frosting.



  1. In a stand mixer, beat together the cream cheese and butter until fully combined, making sure to scrape down the sides of the bowl as you go.
  2. Slowly add in the icing sugar until desired thickness is achieved.
  3. Beat in the vanilla & lemon juice.
  4. Using a piping bag & round tip, frost the cupcakes.

Topping (edible fake blood)

  1. In a small bowl, combine the corn syrup & food dye.
  2. Add in a few drops of water until the desired thickness is achieved.
  3. Splatter the cupcakes & enjoy!

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