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Red velvet cupcakes with white frosting, red syrup, and toy knives on a platter.

Bloody Halloween Red Velvet Cupcakes

These soft red velvet cupcakes combine cocoa, sour cream, and rich cream cheese frosting before getting splattered with a dramatic red icing. They look like a tiny Halloween crime scene, but the only real danger is eating more than one.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Servings 12 cupcakes

EQUIPMENT (PAID LINKS)

Ingredients
  

For the Red Velvet Cupcakes

  • Nonstick cooking spray as needed
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream at room temperature
  • 2 to 3 teaspoons liquid red food coloring or concentrated gel food coloring as needed

For the Cream Cheese Frosting

  • 8 ounces full-fat block cream cheese softened but still slightly cool
  • 4 tablespoons unsalted butter softened
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 2 cups powdered sugar

For the Bloody Decorations

  • ¼ cup powdered sugar
  • 1 teaspoon milk plus more by the drop as needed
  • Red gel food coloring as needed
  • 12 candy knife decorations optional

Instructions

  • Prepare the Pan: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners and lightly coat the inside of each liner with nonstick cooking spray.
    Nonstick cooking spray
  • Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set the bowl aside.
    1 ¼ cups all-purpose flour, 1 tablespoon unsweetened cocoa powder, ¾ teaspoon baking powder, ¼ teaspoon salt
  • Cream the Butter and Sugars: Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat with a hand mixer or stand mixer for 2 to 3 minutes, until the mixture is fluffy and lighter in color.
    ¾ cup unsalted butter, ½ cup granulated sugar, ½ cup packed light brown sugar
  • Add the Eggs: Beat in the eggs one at a time. Mix well after each addition and scrape down the sides and bottom of the bowl as needed.
    3 large eggs
  • Add the Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until smooth and evenly combined.
    2 teaspoons vanilla extract, ½ cup sour cream
  • Color the Batter: Add 2 teaspoons of liquid red food coloring and mix until the color is even. Add up to 1 additional teaspoon if needed. When using concentrated gel coloring, begin with a small amount and add more gradually until the batter reaches a deep red color.
    2 to 3 teaspoons liquid red food coloring
    Electric hand mixer blending red velvet batter in a clear glass bowl.
  • Finish the Batter: Add the dry ingredients to the wet mixture. Mix on low speed just until the flour disappears and the batter is combined. Scrape down the bowl as needed, but do not overmix.
  • Fill the Pan: Divide the batter evenly among the prepared cupcake liners, filling each one about three-quarters full. An ice cream scoop makes this easier and helps keep the cupcakes the same size.
  • Bake the Cupcakes: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached.
  • Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes. Transfer them to a wire cooling rack and let them cool completely for about 30 to 45 minutes before frosting. Frosting warm cupcakes is an excellent way to create a mess instead of dessert.
    Red velvet cupcakes cooling on a wire rack on a marble surface.
  • Make the Cream Cheese Frosting: Place the cream cheese and softened butter in a large bowl. Beat until completely smooth, scraping down the bowl as needed.
    8 ounces full-fat block cream cheese, 4 tablespoons unsalted butter
  • Finish the Frosting: Add the vanilla extract and salt. Gradually add the powdered sugar and beat until the frosting is smooth and fluffy. Do not use melted butter or spreadable cream cheese from a tub, since either can make the frosting too runny.
    2 teaspoons vanilla extract, ⅛ teaspoon salt, 2 cups powdered sugar
    Electric mixer blending white frosting in a glass bowl.
  • Chill if Needed: If the frosting feels too soft to hold its shape, refrigerate it for 15 to 20 minutes before using.
  • Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a large round tip and pipe it over the cooled cupcakes. Avoid a narrow star tip because this soft cream cheese frosting may not hold sharp details. The frosting can also be spread on with a knife or small spatula.
  • Make the Bloody Icing: In a small bowl, whisk together the powdered sugar and 1 teaspoon of milk. Add red gel food coloring until the icing reaches a dark, blood-red color.
    ¼ cup powdered sugar, 1 teaspoon milk, Red gel food coloring
  • Adjust the Consistency: The icing should be thin enough to drizzle but thick enough to leave visible streaks on the frosting. If it is too thick, add more milk one or two drops at a time. If it becomes too thin, mix in a little more powdered sugar.
  • Add the Candy Knives: Dip the blade of each candy knife decoration into the red icing, then gently press one into the frosting on each cupcake.
    12 candy knife decorations
  • Create the Bloody Effect: Drizzle the remaining red icing over the frosting and around the candy knives. Let the icing sit for a few minutes before serving so it can settle without disappearing into the frosting.