Halloween Red Velvet Cupcakes with Ermine Frosting Recipe

If you’re on the hunt for a dessert that’s both festive and irresistibly delicious, then you’ve got to try this Halloween Red Velvet Cupcakes with Ermine Frosting Recipe. I absolutely love how these cupcakes turn out — they’re moist, fluffy, and have that signature red velvet charm, all crowned with a silky-smooth, homemade ermine frosting that will have you coming back for seconds. Whether it’s for a Halloween party or just a cozy night in, this recipe is a fan-freaking-tastic way to impress and satisfy.

this …

Ingredients You’ll Need

When I first tackled this Halloween Red Velvet Cupcakes with Ermine Frosting Recipe, I realized the magic is in choosing the right ingredients. Each component plays a part in texture, flavor, and that irresistible appearance. Here’s a quick rundown with some tips to make your shopping easier.

• Cake flour: This gives the cupcakes that tender crumb that regular flour just can’t replicate.
• Unsweetened Dutch-processed cocoa powder: It brings a smooth, deep chocolate flavor without bitterness.
• Fine sea salt: Enhances all the flavors and balances the sweetness.
• Canola oil: Keeps the cupcakes moist without overpowering the flavor.
• Granulated sugar: Sweetness that caramelizes slightly during baking for a tender crust.
• Egg and egg white: Adds structure and lifts the batter beautifully.
• Pure vanilla extract: Adds warmth and amps up the overall flavor.
• Red food coloring or gel: Essential for that iconic Halloween red velvet look.
• Buttermilk, room temperature: Provides an acidic tang that reacts with baking soda for rise and moistness.
• Baking soda: The leavening agent to give lightness.
• Apple cider vinegar: Reacts with baking soda for lift and brightens the flavor.
• Vanilla ermine frosting: The frosting star—light, creamy, and not too sweet!
• Raspberry or strawberry jam: Adds a fresh fruity surprise between cupcake and frosting.

Variations

I love how versatile this Halloween Red Velvet Cupcakes with Ermine Frosting Recipe is. You can totally personalize it depending on your mood or dietary needs. I’ve tried and tested a few twists that add a fun spin without compromising the core flavors.

• Chocolate Lovers’ Twist: Swap out half the cocoa powder for melted dark chocolate to deepen the chocolate intensity. My family goes crazy for this variation!
• Vegan Version: Use a flax egg instead of real eggs, coconut oil for canola, and a plant-based milk with vinegar to replace buttermilk. The frosting can be made with vegan butter too.
• Spiced Red Velvet: Add a pinch of cinnamon and a dash of nutmeg to the dry ingredients for a subtle warm spice note perfect for fall.
• Jam-Free Option: If you’re not into the extra fruity layer, just omit the jam for a simpler cupcake with that rich frosting on top.

How to Make Halloween Red Velvet Cupcakes with Ermine Frosting Recipe

Step 1: Sift and Prep Your Dry Ingredients

The first trick I discovered to flawless cupcakes is sifting your cake flour, cocoa powder, and sea salt together. This not only incorporates air but ensures everything is evenly mixed — no little clumps of cocoa hiding at the bottom! Once sifted, set the bowl aside and preheat your oven to 350°F (175°C).

Step 2: Mix the Wet Ingredients with Love

In a larger bowl, combine canola oil and granulated sugar first, mixing them until the sugar starts to dissolve — this helps achieve that tender crumb. Next, add the whole egg, egg white, and vanilla extract, beating until smooth and pale. I find working with room temperature eggs makes a world of difference for a smooth batter.

Step 3: Bring the Color and Chemistry Together

Mix the red food color into the wet ingredients now. I prefer gel food color because it packs a punch without adding liquid, but either works. Meanwhile, stir your buttermilk, baking soda, and apple cider vinegar in a separate small bowl — this fizzing mixture is key to those fluffy cupcakes!

Step 4: Combine Wet and Dry Ingredients Carefully

Pour about a third of your dry ingredients into the wet, then follow with half the buttermilk mixture. Repeat until all combined. The secret here is gentle folding — overmixing can make your cupcakes dense, but a light hand ensures they stay fluffy. I always scrape the sides well to avoid any pockets of flour.

Step 5: Bake and Cool

Line your muffin pan with cupcake liners and fill each about ⅔ full. Bake for roughly 18 minutes or until a toothpick inserted in the center comes out clean. When I first tried this, I was anxious about overbaking but following exact times and checking early worked perfectly. Let cupcakes cool completely before frosting — patience pays off here!

Step 6: Frost with Vanilla Ermine Frosting and Add Jam

Once cooled, spread a small dollop of raspberry or strawberry jam on each cupcake — it adds a lovely bright note that cuts through the richness. Then, top generously with the vanilla ermine frosting using a piping bag or spatula. The frosting is surprisingly light and creamy, almost melt-in-your-mouth, making it a refreshing change from buttery frostings.

How to Serve Halloween Red Velvet Cupcakes with Ermine Frosting Recipe

Garnishes

I love adding little Halloween-themed garnishes like mini candy pumpkins, edible glitter, or a light dusting of cocoa powder shaped like spider webs on top of the frosting. It makes the cupcakes scream Halloween without overpowering that delicate vanilla flavor in the ermine frosting.

Side Dishes

If you’re serving these cupcakes as part of a Halloween spread, a hot apple cider or a rich, dark coffee pairs beautifully. I’ve also served them alongside a simple pumpkin soup for a full, cozy fall-themed meal that guests rave about.

Creative Ways to Present

For parties, I like to arrange the cupcakes on a tiered stand decorated with faux spider webs and mini skulls for that extra “wow” factor. Wrapping each cupcake in a small decorative bag tied with orange or black ribbon also makes them perfect for take-home treats or party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the ermine frosting fresh and stable. They stay soft and moist for up to 3 days, though honestly, they never last that long around here!

Freezing

If you want to freeze them, I recommend freezing the cupcakes and frosting separately. Freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. The ermine frosting freezes well in an airtight container. Thaw both at room temperature before assembling.

Reheating

To refresh chilled cupcakes, let them sit at room temperature for about 30 minutes before serving. If frozen, thaw overnight in the fridge. I avoid microwaving because it can make the frosting separate or turn oily.

FAQs

Final Thoughts

Honestly, this Halloween Red Velvet Cupcakes with Ermine Frosting Recipe holds a special place in my heart — it’s the perfect balance of rich and light, festive and comforting. Every time I make it, I’m reminded why red velvet is a classic, and the ermine frosting adds that elegant twist I’ve grown to crave. So, if you’re ready to wow your family or guests with a cupcake that’s as delightful to eat as it is to look at, give this recipe a try. You’ll enjoy the process, and your taste buds will thank you.

Print