Description
Fluffy red velvet cupcakes filled with a crimson raspberry “blood” center and topped with silky cream cheese frosting and a spooky red drip—perfect vampire cupcakes for any Halloween dessert table.
Ingredients
2 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk, room temp
1 tsp vanilla extract
1 tsp distilled white vinegar
2 tbsp red gel food coloring
3/4 cup seedless raspberry jam (filling)
1 tsp cornstarch + 1 tbsp water (optional, to thicken)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
2–3 tbsp heavy cream or milk
Pinch of salt
Candy fangs or edible eyes (optional for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with Halloween liners.
2. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
3. In another bowl whisk sugar, oil, eggs, buttermilk, vanilla, vinegar, and red coloring until smooth.
4. Fold dry ingredients into wet just until combined. Divide batter among liners, filling 2/3 full.
5. Bake 18–20 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then on a rack until fully cool.
6. For filling: Warm jam in a small pan. If thin, stir in cornstarch slurry; simmer 30–60 seconds until lightly thickened. Cool completely.
7. Core each cupcake with a small knife or corer. Pipe or spoon jam into centers; replace a bit of the cake plug to seal.
8. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then cream and a pinch of salt; beat until fluffy.
9. Pipe swirls of frosting on cupcakes. Drizzle a little leftover jam over frosting for a bloody drip effect.
10. Top with candy fangs or edible eyes if using. Serve same day or chill up to 3 days; bring to room temp before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes