Description
Moist red velvet cupcakes topped with tangy cream cheese frosting and a spooky red “blood” glaze for a dramatic vampire look—perfect for Halloween parties.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup buttermilk, room temperature
1 tsp vanilla extract
1 1/2 tsp red gel food coloring
1 tsp white vinegar
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 tsp vanilla extract (frosting)
Pinch of salt (frosting)
1/2 cup powdered sugar (glaze)
2–3 tbsp milk (glaze)
Red gel food coloring (glaze)
1–2 tsp raspberry syrup, optional (glaze)
Candy fangs or Halloween sprinkles, optional
Instructions
1. Preheat oven to 350°F (175°C); line a 12-cup muffin tin with paper liners.
2. Whisk flour, cocoa, baking soda, and salt in a bowl; set aside.
3. Beat sugar and oil until combined; add eggs and 1 tsp vanilla, mixing until smooth.
4. Mix in red gel food coloring and vinegar until evenly tinted.
5. Alternate adding dry ingredients with buttermilk to the wet mixture; mix just until combined.
6. Fill liners 2/3 full; bake 18–20 minutes or until a toothpick comes out clean; cool completely.
7. Frosting: Beat cream cheese and butter until fluffy; gradually add powdered sugar to desired thickness; beat in vanilla and a pinch of salt; transfer to a piping bag.
8. Glaze: Whisk powdered sugar with milk to a thick, pourable consistency; tint with red gel coloring and raspberry syrup if using.
9. Pipe frosting swirls onto cooled cupcakes; spoon or drizzle red glaze to create drip effects; add candy fangs or sprinkles.
10. Serve immediately or refrigerate 3–4 days; allow 15–20 minutes at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes