Halloween Red Velvet Cupcakes with Ermine Frosting Recipe

If you’re hunting for that perfect spook-tacular treat this season, I’ve got something truly special for you. These Halloween Red Velvet Cupcakes with Ermine Frosting Recipe deliver a moist, tender crumb paired with a silky, old-fashioned vanilla ermine frosting that’s as light as air — seriously, it’s a game changer! Whether you’re baking for a Halloween party or just want to impress your family with something unbelievably delicious, this recipe has got you covered.

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Ingredients You’ll Need

When you get your ingredients right, you’re halfway to success! This recipe calls for a blend of pantry staples and a few key things that really make these cupcakes shine — like Dutch processed cocoa for that mild chocolate depth, and buttermilk for a gentle tang and moist crumb.

• Cake Flour: Gives a soft, light texture that’s perfect for cupcakes.
• Dutch Processed Cocoa Powder: Adds subtle chocolate flavor without overpowering the red velvet.
• Fine Sea Salt: Enhances all the flavors, balancing sweetness.
• Canola Oil: Keeps the cupcakes moist and tender better than butter alone.
• Granulated Sugar: For sweetness that helps with structure and browning.
• Egg & Egg White: Helps with lift and structure while keeping texture light.
• Pure Vanilla Extract: Adds warmth and rounds out the flavor.
• Red Food Color (Liquid or Gel): The classic Halloween red that makes these cupcakes so festive.
• Buttermilk: Reacts with baking soda to create a tender crumb and slight tang.
• Baking Soda: The leavening agent that gives these cupcakes a great rise.
• Apple Cider Vinegar: Works with baking soda to ensure perfect rise and tender crumb.
• Vanilla Ermine Frosting: The showstopper topping — light, creamy, and totally delicious.
• Raspberry or Strawberry Jam: Optional swirl for a fruity pop and extra flair.

Variations

Sometimes I like to tweak this Halloween Red Velvet Cupcakes with Ermine Frosting Recipe to fit whatever mood I’m in or to cater to dietary needs. You’ll find you can easily make this your own with a few simple swaps or additions!

• Chocolate Lovers’ Upgrade: I’ve drizzled melted dark chocolate over the frosting before, which takes it to another level of decadence.
• Dairy-Free Version: Using a non-dairy buttermilk substitute (like almond milk with a splash of lemon juice) and vegan butter for the frosting works surprisingly well.
• Fruit Infusion: Sometimes I fold fresh raspberries gently into the batter for a burst of tartness.
• Spiced Twist: Adding a pinch of cinnamon or pumpkin pie spice gives a subtle fall flair for Thanksgiving or the Halloween season.

How to Make Halloween Red Velvet Cupcakes with Ermine Frosting Recipe

Step 1: Mix Your Dry Ingredients – Set the Stage

Start by whisking together the cake flour, Dutch processed cocoa powder, and fine sea salt in a large bowl. This ensures an even distribution of flavor and prevents clumps inside your batter. I like to set this aside while I prep the wet ingredients so everything stays fresh and light.

Step 2: Blend the Wet Ingredients Thoroughly

In another bowl, combine the canola oil and granulated sugar, then beat them together until everything looks smooth and slightly thickened — this helps trap air for a better rise. Add the egg and egg white one at a time, beating well after each addition. Then stir in the vanilla extract and red food coloring until you get that classic, rich red-orange hue you want for Halloween!

Step 3: Bring it Together with Buttermilk and Leavening

Alternate adding the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients. This “alternating” technique keeps the batter smooth without overmixing, which can make cupcakes tough. Finally, stir in the baking soda and apple cider vinegar right before you scoop the batter into your cupcake tin—this gets the reaction going for a tender crumb.

Step 4: Bake to Perfection

Scoop your batter evenly into lined cupcake tins—this recipe makes about 15 cupcakes. Bake in your preheated oven for about 18 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Don’t overbake! I once left mine in too long and they got a little dry, so keep an eye on them starting around 16 minutes.

Step 5: Prepare Your Signature Vanilla Ermine Frosting

While your cupcakes cool, it’s time to whip up that dreamy vanilla ermine frosting. If you’re not familiar with ermine frosting, it’s made by cooking flour and milk into a thick paste, chilling it, then beating in butter and sugar to create a frosting that’s silky and light but not too sweet. It’s my secret trick for balancing out the sweetness of the cupcakes perfectly.

Step 6: Frost and Garnish with a Jam Swirl

Once cupcakes are completely cooled, frost them generously with your ermine frosting. For a little Halloween magic, add a small dollop of raspberry or strawberry jam on top and swirl it around gently to create a pretty effect – plus that fruity tang is out of this world! It’s a fun touch that always impresses guests.

How to Serve Halloween Red Velvet Cupcakes with Ermine Frosting Recipe

Garnishes

I adore topping these cupcakes with a few simple decorations: think edible Halloween confetti, candy eyes, or black and orange sprinkles to keep things festive yet approachable. The jam swirl is my favorite because it adds a touch of color and a beautiful flavor pop without extra fuss.

Side Dishes

When serving these cupcakes at a party, I like to pair them with lightly spiced hot apple cider or a creamy pumpkin latte. The warmth of these drinks complements the cupcakes’ flavors perfectly for a fun Halloween spread.

Creative Ways to Present

For a party, I’ve displayed the cupcakes on black tiered stands with pumpkin-shaped cupcake toppers. Another favorite is to serve them in mini cauldrons or with edible dry ice for that spooky fog effect that always gets guests talking!

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container in the fridge since the ermine frosting is perishable. They hold up well for about 3-4 days, and I always recommend letting them come to room temperature before enjoying to enhance flavor and texture.

Freezing

If you want to prep ahead, I freeze the unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag. When ready to serve, thaw fully before frosting. The ermine frosting doesn’t freeze well, so frosting fresh is key for best texture.

Reheating

To refresh chilled or slightly stale cupcakes, I pop them in the microwave for about 10 seconds — just enough to warm through without melting the frosting — or bring them to room temp for 30 minutes before serving.

FAQs

Final Thoughts

I absolutely love how this Halloween Red Velvet Cupcakes with Ermine Frosting Recipe turns out every single time — they’re the kind of treat that makes holiday baking feel truly special. When I first tried ermine frosting, it completely changed how I frost cupcakes; it’s lighter, less sweet, and so elegant. If you want to impress your friends or family this Halloween (or honestly any day), give this recipe a whirl. I promise the combination of fluffy red velvet with that dreamy frosting will have everyone coming back for seconds — and maybe even thirds!

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