Description
A spooky and delicious Halloween treat featuring rich red velvet cake topped with a creamy white frosting and a dramatic raspberry syrup drip.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup raspberry jam or syrup
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- Cream softened butter and sugar in a bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and red food coloring.
- Sift together cake flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, and stir until just combined.
- Divide batter evenly among liners and bake for 18-22 minutes or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat softened cream cheese and butter together, then blend in powdered sugar and vanilla until smooth.
- Pipe frosting onto each cooled cupcake in a high swirl.
- Place a small drop of raspberry syrup or jam in the center of each frosting swirl to create a dripping effect.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American