Short Description
Bloody red velvet cupcakes are rich, moist, and topped with a spooky “blood” effect made from a sweet red sauce. Perfect for Halloween, horror-themed parties, or just a dramatic twist on a classic dessert, these cupcakes combine deep red velvet flavor with a creamy frosting and a realistic dripping blood decoration.
Why You’ll Love This Recipe
- Moist and rich – Classic red velvet with a hint of cocoa.
- Spooky and fun – The “bloody” effect makes them perfect for Halloween.
- Easy to make – No fancy tools required.
- Customizable – Use different frostings or fillings for unique flavors.
- Perfect for parties – A show-stopping treat that impresses guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
- Red food coloring
- White vinegar
For the Cream Cheese Frosting:
- Cream cheese (softened)
- Butter (softened)
- Powdered sugar
- Vanilla extract
For the “Bloody” Drizzle:
- Corn syrup or honey
- Red food coloring
- Cocoa powder (for deep red color)
Directions
Make the Cupcakes:
- Preheat oven – Set to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients – Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- Cream butter and sugar – Beat softened butter and sugar until fluffy.
- Add wet ingredients – Mix in eggs, vanilla, buttermilk, vinegar, and red food coloring.
- Combine everything – Gradually add dry ingredients to wet ingredients, mixing until smooth.
- Bake – Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
Make the Frosting:
- Beat cream cheese and butter – Mix until smooth and fluffy.
- Add powdered sugar and vanilla – Beat until fully combined.
Make the “Blood” Drizzle:
- Mix syrup with food coloring – Stir in a little cocoa powder for a realistic deep red color.
Assemble the Cupcakes:
- Frost the cupcakes – Pipe or spread cream cheese frosting onto cooled cupcakes.
- Drizzle with “blood” – Use a spoon or toothpick to create a blood-dripping effect.
- Serve and spook your guests!
Servings and Timing
- Servings: 12 cupcakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Stuffed version – Add a raspberry or strawberry jam filling for an oozing blood effect.
- Vampire bite cupcakes – Poke two small holes in the frosting and drizzle “blood” between them.
- Chocolate lovers – Add extra cocoa powder for a deeper chocolate flavor.
- Gluten-free option – Use a 1:1 gluten-free flour substitute.
- Dairy-free option – Use dairy-free butter and cream cheese.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before decorating.
- Reheating: Enjoy at room temperature for the best texture.
FAQs
How do I make the blood more realistic?
Adding a tiny bit of cocoa powder gives it a darker, realistic look.
Can I use store-bought frosting?
Yes! But homemade cream cheese frosting gives the best flavor.
What’s the best food coloring to use?
Gel food coloring works best for a vibrant red without altering the texture.
Can I make mini cupcakes instead?
Yes! Bake at 350°F for 12-15 minutes.
How do I get the perfect red color?
Use gel food coloring and mix well with the batter.
Can I add a filling?
Yes! Try raspberry jam, strawberry syrup, or even chocolate ganache.
Can I use vanilla frosting instead of cream cheese?
Yes! Buttercream frosting works great too.
How do I make these cupcakes extra spooky?
Top with candy knives, eyeballs, or fake vampire teeth!
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day before and decorate them before serving.
What should I serve with these cupcakes?
Pair with Halloween punch, spooky cookies, or a festive hot chocolate.
Conclusion
Bloody red velvet cupcakes are the ultimate spooky treat for Halloween or any horror-themed event. With their rich red velvet base, creamy frosting, and realistic “blood” drizzle, these cupcakes are as delicious as they are eerie. Try them today for a fun and festive dessert!
PrintBloody Red Velvet Cupcakes
These Bloody Red Velvet Cupcakes are spooky, delicious, and perfect for Halloween or horror-themed parties! Soft, moist red velvet cupcakes are topped with a creamy vanilla frosting and drizzled with a dramatic “blood” effect made from raspberry sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert, Halloween Treats
- Method: Baking
- Cuisine: American
Ingredients
For the Red Velvet Cupcakes:
- 1 ¼ cups all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the Vanilla Frosting:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 tbsp heavy cream (or milk)
For the “Bloody” Raspberry Sauce:
- ½ cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 tsp lemon juice
Instructions
Step 1: Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy (2 minutes).
- Mix in egg and vanilla extract until combined.
- Add buttermilk, red food coloring, and vinegar, mixing well.
- Gradually fold in dry ingredients until just combined.
- Divide batter evenly into cupcake liners.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
Step 2: Make the Frosting
- In a large bowl, beat butter until creamy (2 minutes).
- Gradually add powdered sugar, mixing until fluffy.
- Beat in vanilla extract and heavy cream until smooth.
- Transfer frosting to a piping bag and swirl onto cooled cupcakes.
Step 3: Make the “Blood” Raspberry Sauce
- In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
- Stir in the cornstarch mixture and simmer for 2 minutes, until thickened.
- Strain through a sieve to remove seeds (optional), then let cool.
Step 4: Decorate the Cupcakes
- Drizzle the raspberry “blood” over the frosting.
- For extra horror, insert a knife-shaped candy or edible glass shards.
Step 5: Serve & Enjoy
- Serve at a Halloween party or horror-themed event for a spooky treat!
Notes
- Make It Extra Gory: Add fake edible blood gel for a more dramatic effect.
- Storage: Keep in an airtight container for up to 3 days or refrigerate for up to 5 days.
- Alternative “Blood” Sauce: Use cherry or strawberry syrup instead of raspberry sauce.