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Bloody Red Velvet Cupcakes

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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.

Ingredients

Scale

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

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until fluffy (2 minutes).
  4. Mix in egg and vanilla extract until combined.
  5. Add buttermilk, red food coloring, and vinegar, mixing well.
  6. Gradually fold in dry ingredients until just combined.
  7. Divide batter evenly into cupcake liners.
  8. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  9. Let cool completely before frosting.

Step 2: Make the Frosting

  1. In a large bowl, beat butter until creamy (2 minutes).
  2. Gradually add powdered sugar, mixing until fluffy.
  3. Beat in vanilla extract and heavy cream until smooth.
  4. Transfer frosting to a piping bag and swirl onto cooled cupcakes.

Step 3: Make the “Blood” Raspberry Sauce

  1. In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
  2. Stir in the cornstarch mixture and simmer for 2 minutes, until thickened.
  3. Strain through a sieve to remove seeds (optional), then let cool.

Step 4: Decorate the Cupcakes

  1. Drizzle the raspberry “blood” over the frosting.
  2. For extra horror, insert a knife-shaped candy or edible glass shards.

Step 5: Serve & Enjoy

  1. 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.

Find it online: https://ukfinda.com/bloody-red-velvet-cupcakes/