Red Velvet Halloween Eyeball (Printable Version)

Spooky red velvet cupcakes with rich cream cheese frosting and candy eyeball decorations for festive gatherings.

# Everything You’ll Need:

01 - 1 cup unsalted butter, softened

02 - 1 cup granulated sugar

03 - 2 large eggs

04 - 1 teaspoon vanilla extract

05 - 1 cup whole milk

06 - 1 cup sour cream

07 - 2 cups all-purpose flour

08 - 1 teaspoon baking soda

09 - 1 teaspoon baking powder

10 - 1/2 teaspoon salt

11 - 1 tablespoon unsweetened cocoa powder

12 - 1 tablespoon red food coloring

13 - 8 ounces cream cheese, softened

14 - 1/2 cup unsalted butter, softened

15 - 2 cups powdered sugar

16 - 1 teaspoon vanilla extract

17 - 12 pieces candy eyeballs

01 - Preheat oven to 350°F and line a 12-cup cupcake tin with liners.

02 - Beat softened butter until smooth; gradually add sugar and mix for 3-4 minutes until light and fluffy.

03 - Add eggs one at a time and vanilla extract; blend until fully combined.

04 - Whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.

05 - Slowly add dry ingredients to wet mixture, stirring until just combined; then fold in milk, sour cream, and red food coloring until uniform.

06 - Spoon batter into liners, filling each about two-thirds full.

07 - Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

08 - Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

09 - Beat softened cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract and beat until fluffy.

10 - Set aside a portion of frosting and tint it red with food coloring.

11 - Use a piping bag to apply red frosting atop cooled cupcakes and place a candy eyeball on each.

01 - Use room temperature butter for smoother creaming; avoid overmixing batter to maintain cupcake fluffiness.

02 - Store leftovers in an airtight container at room temperature or refrigerate.