When fall sweeps in and Halloween looms near, there’s nothing more fun than baking spooky-sweet treats that make everyone smile and squirm a little! These Vampire Bite Red Velvet Cupcakes are one of those recipes that turn heads at any Halloween party. With rich, cocoa-kissed red velvet cake, smooth vanilla frosting, and a “bloody” raspberry filling oozing out like a vampire’s feast, it’s no surprise these cupcakes are a reader favorite year after year.
The first time I made them was during a crisp October weekend while binge-watching old horror classics with my nieces. The cupcakes looked like they’d been bitten and they tasted even better. Now they’re a must every fall, right alongside Pumpkin S’mores Cookies and our Brown Sugar Pumpkin Loaf. Whether you’re hosting a spooky movie night or handing out treats, these cupcakes are the perfect Halloween centerpiece.
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Vampire Bite Red Velvet Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
Description
These Vampire Bite Red Velvet Cupcakes are spooky, moist, and oozing with Halloween fun! With rich red velvet cake, a raspberry ‘blood’ filling, and fluffy vanilla frosting, they’re a deliciously creepy treat for parties, spooky movie nights, or festive fall baking.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp white vinegar
- ¾ cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Optional: edible vampire fangs or pipettes filled with raspberry sauce
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In another bowl, beat egg, buttermilk, oil, food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients until smooth—don’t overmix.
- Fill liners ¾ full and bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- In a saucepan, cook raspberries, sugar, and lemon juice over medium heat until berries break down (5–6 minutes).
- Add cornstarch slurry and cook 2–3 more minutes until thick. Cool mixture.
- Core the center of each cupcake and fill with raspberry mixture.
- Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until fluffy.
- Frost cupcakes and drizzle with extra raspberry filling or insert pipettes/candy fangs.
Notes
Use gel food coloring for intense color without thinning the batter. For a tangy twist, try cream cheese frosting instead of vanilla buttercream. Let filled cupcakes come to room temp before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Vampire Bite Red Velvet Cupcakes
Here’s everything you need to whip up a batch of 12 gory-good cupcakes:
For the cupcakes:
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp white vinegar
For the “bloody” raspberry filling:
- ¾ cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For the vanilla frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
Optional: edible vampire fangs or pipettes filled with raspberry sauce for decoration.
How to Make Vampire Bite Red Velvet Cupcakes
Step 1: Bake the cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, beat together the egg, buttermilk, oil, red food coloring, vanilla, and vinegar. Combine the wet and dry ingredients just until smooth don’t overmix.
Scoop the batter into the liners about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Step 2: Make the raspberry “blood”
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until the berries start to break down (about 5–6 minutes). Add the cornstarch slurry and cook for another 2–3 minutes until thickened. Let it cool.
Use a small knife or cupcake corer to hollow out the center of each cupcake. Fill with the cooled raspberry mixture. This gives the signature “bite” and ooze!
Step 3: Frost and decorate
In a stand mixer, whip the butter until creamy. Slowly add the powdered sugar, then vanilla and milk until you reach a fluffy consistency. Pipe or spread over the cupcakes.
To complete the vampire look, drizzle extra raspberry filling on top or insert pipettes filled with it. For a Halloween twist, try topping with candy fangs or adding a spooky spiderweb design.
Tips for Perfect Results
- Don’t skip the vinegar! It reacts with the baking soda for a fluffier crumb and helps develop the classic red velvet tang.
- Use gel food coloring for richer color without thinning the batter.
- If you don’t have buttermilk, use ½ cup of milk with 1 tsp of lemon juice and let it sit for 5 minutes.
- Keep your frosting smooth and light by beating your butter until it’s pale before adding sugar.
Want something more rustic for fall? Try these Apple Pumpkin Streusel Muffins next!
Variations on Vampire Bite Red Velvet Cupcakes
Gluten-Free Option
Swap in a 1-to-1 gluten-free baking flour. Make sure your baking soda and powdered sugar are certified gluten-free. You’ll still get that same rich texture and creepy-good flavor.
Chocolate Ganache Filling
Not into fruity fillings? Try a dark chocolate ganache instead. Heat ½ cup of heavy cream and pour over ¾ cup chopped semi-sweet chocolate. Stir until smooth and thick.
Cream Cheese Frosting Twist
Replace vanilla buttercream with cream cheese frosting for a tangier topping. Perfect if you love the classic red velvet combo!
Want more spooky ideas? Check out our Caramel Apple Puppy Chow and Healthy Pumpkin Oatmeal Bars for Halloween snack boards.
Storage Tips
- Room Temp: Unfilled cupcakes stay fresh in an airtight container for 2–3 days.
- Filled & Frosted: Store in the fridge for up to 4 days. Let them come to room temperature before serving for the best texture.
- Freezer: Freeze cupcakes (unfrosted) for up to 2 months. Thaw overnight, then fill and frost before your event.
Conclusion
These Vampire Bite Red Velvet Cupcakes are as fun to make as they are to eat. Rich, moist, and shockingly spooky, they’re sure to steal the spotlight at your Halloween gathering. Perfect for beginners, this recipe is all treat, no trick and pairs wonderfully with our Sweet Sourdough Pumpkin Bread or even a slice of Apple Cinnamon Bread for a full-on autumn dessert table.