Spooky, yet delicious these red velvet eyeball cupcakes are a must for any Halloween event where dessert is needed. They make look super creepy, but your guests will love the flavor too.
These eyeball cupcakes start with a moist and fluffy red velvet cupcake, they are topped with cream cheese frosting and then decorated with a candy eyeball and red icing lines.
If you are looking for other red velvet desserts, try out these red velvet brownies from cake mix or these oreo red velvet cookies.
If you are looking for a spooky treat for your Halloween party or Spooky Movie night then these are a must have. They are sure to catch your guests attention.
Ingredients
For the cupcakes:
- Butter - unsalted + softened
- Sugar
- Eggs
- Vanilla
- Milk
- Sour Cream
- Flour
- Baking Soda
- Baking Powder
- Salt
- Cocoa Powder
- Red Food Coloring
For the frosting:
- Butter - unsalted + softened
- Cream Cheese - softened
- Vanilla
- Salt
- Powdered Sugar
- Red food coloring
- Eyeball candies
See recipe card for quantities.
Substitutions & Variations
Try out this ingredient substitution for even faster cupcakes:
- Use Boxed Cake mix - you can make these even faster and easier by using red velvet cake mix for the cupcakes.
Instructions
Follow along with these simple step-by-step instructions to bake your own spooky eyeball red velvet cupcakes.
Step one: Preheat the oven to 350 degrees. Line a standard cupcake tin with liners and set aside.
Step two: Beat butter until smooth. Then, add in sugar and cream until well combined.
Step three: add in eggs, vanilla and sour cream and mix until well combined.
Step four: add in flour, salt, baking powder, baking soda and cocoa powder. Mix on low until well combined.
Step five: Add in red food coloring and mix well.
Step six: Fill cupcake liners about ⅔ of the way full and bake for 20 - 25 minutes until center is set.
Step seven: Add cream cheese and butter to mixing bowl and cream for 2 - 3 minutes until smooth.
Step eight: add in vanilla, salt and powdered sugar. Mix on low until combined. Then bump up speed to medium and whip for 1 - 2 minutes.
Step nine: reserve ½ a cup of frosting. Add to a small bowl and mix in red food coloring. Then put into a piping bag.
Step ten: Transfer the rest of the plain frosting into a piping bag fitted with a large round tip. Pipe a large mound on top of each cupcake.
Step eleven: Pipe squiggly lines from center down the sides of the red frosting. About 4 -5 lines per cupcake. Place an eyeball candy in center of each cupcake.
Hint: lightly press each eyeball candy into the frosting, or apply a dollop of red frosting on each to secure them.
Recipe Tips for Success
- Frosting consistency should be thick enough that it doesn't wilt when scooped up. To thin it, add a little dash of milk; to thicken, add powdered sugar.
- Cupcakes are done when you can insert a fork or toothpick in the center and remove with nothing stuck to it.
Storage
Store these in the fridge in an airtight container for 3 - 5 days. They can also be frozen for up to 6 months.
Eyeball Cupcakes - Red Velvet with Cream Cheese Frosting
Equipment
- Mixing bowl
- Hand or Stand Mixer
- Measuring Cups + Spoons
- Cupcake Liners
- Cupcake Tin
Ingredients
For the cupcakes
- 1 cup Butter unsalted + softened
- 2 cup Sugar
- 4 Eggs
- 2 teaspoons Vanilla
- ½ cup Milk
- 1 cup Sour Cream
- 2 ½ cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Cocoa Powder
- 1 Tablespoon Red Food Coloring
For the frosting
- 1 cup Butter unsalted + softened
- 8 oz Cream Cheese softned
- 1 teaspoon Vanilla
- 1 teaspoon Salt
- 4 cup Powdered Sugar
- Red food coloring
- Eyeball Candies
Instructions
- Preheat the oven to 350 degrees. Line a standard cupcake tin with liners and set aside.
- In the bowl of a stand mixer, beat the 1 cup butter until smooth.
- Add the 2 cups sugar and cream until combined.
- Add in the 4 eggs, 1 cup sour cream and 2 teaspoon vanilla - mixing well until combined. Scrape the sides often.
- Add in the remaining dry ingredients - 2 ½ cup flour, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda and ½ cup cocoa powder. Mix until combined and smooth.
- Add the red food coloring and mix well - scraping the sides as needed until thoroughly combined.
- Divide between the cupcake liners and fill until about ⅔ full.
- Bake in the preheated oven for 20-25 minutes or until the center is set. Allow to cool before decorating.
- For the frosting - in the bowl of a stand mixer, combine 1 cup butter and 8 oz cream cheese. Mix until smooth.
- Add in the 1 teaspoon vanilla, 1 teaspoon salt and 2 cups powdered sugar. Mix on low until smooth.
- Add in remaining 2 cups powdered sugar and mix on low until well combined.
- Bump up the speed to medium and whip the frosting for about a minute until smooth and fluffy.
- Reserve about ½ a cup of frosting in a small bowl and tint red. Place the frosting in a piping bag and set aside.
- Transfer the remaining frosting to a piping bag fitted with a large round tip. Set aside.
- Pipe a large round mound of frosting in the center of each cupcake.
- Pipe squiggly lines from the center of the cupcake and down the sides, about 4-5 per cupcake.
- Place an eyeball candy in the center of each cupcake and press into the frosting to secure.
Notes
- Make sure that the frosting consistency is able to be scooped up without wilting. Too thin - add powdered sugar; too thick - add milk.
- Make sure cupcakes are completely cooled before adding frosting.
- Cupcakes are cooked with you can insert a fork or toothpick in the center and remove it without anything sticking to it.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
