Red Velvet Halloween Cupcakes

Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 12


  1. 1 1/2 cups (375 mL) cake
  2. 1 tbsp (15 mL) cocoa powder
  3. 3/4 tsp (4 mL) baking soda
  4. 1/4 tsp (1 mL) salt
  5. 3/4 cup (175 mL) canola oil
  6. 3/4 cup (175 mL) sugar
  7. 1egg
  8. 3/4 cup (175 mL) buttermilk
  9. 2 tsp (10 mL) vanilla extract
  10. 2 tbsp (30 mL) red food colouring
  11. 3/4 tsp (4 mL) white vinegar
  12. 3/4 cup (175 mL) light cream cheese
  13. 1/4 cup (60 mL) unsalted butter, room temperature
  14. 2 cups (500 mL) icing sugar


  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, cocoa, baking soda and salt. Set aside.
  2. Using an electric mixer (stand or hand-held) on medium speed, whisk canola oil and sugar for 2 min. Add egg and whisk until mixture is pale yellow and thickened, about 3 min.
  3. In a small bowl, stir together buttermilk, 1 tsp (5 mL) vanilla, food colouring and vinegar. Reduce mixer speed to low, alternately add in buttermilk and flour mixtures and mix until just blended. Divide evenly into muffin tin and bake on middle rack of oven until a toothpick comes out clean, about 20 min. Transfer cupcakes to a rack to cool completely before icing.
  4. To make icing, with mixer on medium, beat together cream cheese, butter and remaining vanilla until creamy, about 4 min. Reduce speed to low, slowly add icing sugar and mix until well blended. Ice cupcakes and store