Description
Vampire-inspired red velvet cupcakes with cream cheese frosting and a hidden raspberry “blood” center—elegant, spooky, and perfect for Halloween parties.
Ingredients
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup buttermilk, room temp
1/2 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1 tsp distilled white vinegar
1–2 tsp red gel food coloring
1/2 cup raspberry or strawberry preserves, for filling
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract (frosting)
Pinch of salt (frosting)
2–3 tbsp extra preserves, gently warmed, for drizzle
Candy fangs or Halloween sprinkles (optional)
Instructions
1. Heat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. Whisk flour, cocoa, baking soda, and salt in a bowl.
3. In another bowl, beat sugar, egg, oil, vanilla, and vinegar; mix in buttermilk.
4. Stir dry mix into wet just until smooth; tint batter a deep red.
5. Divide batter among liners (about 2/3 full). Bake 18–20 minutes; cool completely.
6. Core a 1-inch hole from each cupcake; reserve a thin slice of the plug.
7. Pipe or spoon preserves into centers; cap with the saved slice.
8. For frosting, beat butter and cream cheese until smooth and creamy.
9. Mix in powdered sugar, vanilla, and a pinch of salt; beat until fluffy.
10. Pipe swirls of frosting onto cupcakes.
11. Warm a little extra preserves and drizzle over frosting for a “blood” effect.
12. Chill 15 minutes to set; add candy fangs or sprinkles and serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes