Description
Moist red velvet cupcakes topped with tangy cream cheese frosting and finished with dramatic vampire-bite jam drips—perfect spooky treats for Halloween parties.
Ingredients
[Cupcakes] All-purpose flour: 1 1/2 cups (sifted)
[Cupcakes] Unsweetened cocoa powder: 2 tbsp
[Cupcakes] Baking soda: 1 tsp
[Cupcakes] Fine salt: 1/2 tsp
[Cupcakes] Granulated sugar: 1 cup
[Cupcakes] Vegetable oil: 3/4 cup
[Cupcakes] Large eggs: 2 (room temp)
[Cupcakes] Buttermilk: 1/2 cup
[Cupcakes] Red liquid food coloring: 2 tbsp
[Cupcakes] White vinegar: 1 tsp
[Cupcakes] Vanilla extract: 1 tsp
[Frosting] Cream cheese: 8 oz (softened)
[Frosting] Unsalted butter: 1/2 cup (softened)
[Frosting] Powdered sugar: 3 cups
[Frosting] Vanilla extract: 1 tsp
[Frosting] Pinch of salt
[Decoration] Raspberry or cherry jam/preserves: 1/2 cup (seedless)
[Decoration] Red decorating gel (optional)
[Decoration] Edible fangs, bats, or sprinkles (optional)
Instructions
1. Preheat oven to 350°F (175°C); line a 12-cup muffin tin with cupcake liners.
2. Whisk flour, cocoa, baking soda, and salt in a bowl.
3. In a separate bowl, beat sugar and oil until combined; mix in eggs one at a time.
4. Stir in buttermilk, food coloring, vinegar, and vanilla until smooth.
5. Fold dry ingredients into wet just until combined; do not overmix.
6. Divide batter among liners (about 2/3 full) and bake 18–20 minutes, until a toothpick comes out clean.
7. Cool in pan 5 minutes; transfer to a rack to cool completely.
8. For frosting, beat cream cheese and butter until creamy; gradually add powdered sugar, then vanilla and salt; whip until fluffy.
9. Pipe or spread frosting onto cooled cupcakes.
10. For vampire bites, poke two small holes in frosting; spoon or pipe a little jam into the holes and let it drip. Add red gel and spooky sprinkles if desired.
11. Optional filling: core a small center, add 1–2 tsp jam, replace plug, then frost.
12. Serve at room temp; refrigerate leftovers in an airtight container up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes