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–+ servings
Eyeball cupcakes on a white plate.

Eyeball Cupcakes - Red Velvet with Cream Cheese Frosting

Justin
These fun eyeball cupcakes are perfect for Halloween. Moist red velvet cupcakes topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 24 cupcakes
Calories 396 kcal

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

Tips:
  • 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.
Storage
Keep these in an airtight container for 3 - 5 days.  Or, freeze them up to 6 months.

Nutrition

Calories: 396kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 376mgPotassium: 89mgFiber: 1gSugar: 37gVitamin A: 707IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.