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Halloween red velvet cupcake with vanilla ermine frosting cake texture

Halloween Red Velvet Cupcakes with Ermine Frosting

Fluffy and moist red velvet cupcakes topped with light and creamy vanilla ermine frosting
5 from 1 vote
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Total Time 1 hour 8 minutes
Course Dessert
Servings 15 cupcakes


Red Velvet Cupcakes

  • 1 ¾ cups (199g) cake flour
  • ¼ cup (22g) unsweetened cocoa powder, Dutch processed
  • 1 teaspoon fine sea salt
  • 1 cup (198g) canola oil
  • 1 cup + 2 tablespoons (223g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg white
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
  • ½ cup + 2 tablespoons (142gl) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons apple cider vinegar

Vanilla Ermine frosting


Red Velvet Cupcakes

  • Preheat the oven to 350F. Line 2 cupcake tins with paper liners.
  • In a medium bowl, whisk together the cake flour, cocoa powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar.
  • Beat on medium speed until well combined.
  • Add the egg and white and beat until the mixture is well combined.
  • Add the vanilla extract and red food color.
  • Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition.
  • In a small bowl, whisk together the baking soda and vinegar. Immediately add the mixture the batter and beat for another minute.
  • Remove the bowl from the mixer and give it a final scrape to make sure all the ingredients are incorporated.
  • Divide the batter among the cupcake liners, filling them about ⅔ full.
  • Bake the cupcakes for 17-19 minutes or until a toothpick comes out with a few stray crumbs. 
  • Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 
  • Pipe the ermine frosting onto the cupcakes.
  • Warm up the jam in the microwave for 8-10 seconds just a bit to loosen it up and make it more liquid.
  • Fill a small piping bag with the jam and cut just the tip of the bag off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam.
  • Insert the tip of bag about ¼" into the frosting and pipe in the jam, letting it ooze and spill over the side of the hole. Repeat the same for the second bite mark.


Cupcakes can be stored frosted in the refrigerator for up to 4 days.
Unfrosted cupcakes can be frozen for up to 3 months.
Ermine frosting needs to be refrigerated after 6 hours. Bring cupcakes to room temperature before serving.
Keyword ermine frosting, halloween cupcakes, red velvet cupcakes
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