Bloody Red Velvet Halloween Cupcakes bring together everything we love about fall baking rich color, soft texture, a hint of cocoa, and just the right amount of creepy fun.
My story starts in my grandmother’s cozy kitchen, where every fall afternoon was scented with cinnamon, clove, and something sweet baking in the oven. Now, I bring that same spirit to these blood-red beauties that have become a hit at every Halloween gathering.
These cupcakes are soft, moist, and perfectly spiced, with a hauntingly good raspberry “blood” filling that oozes from the center when you take a bite. Whether you’re hosting a spooky party or baking for your kids’ classroom treats, this recipe is warm, easy, and guaranteed to make everyone smile (or scream).
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Bloody Red Velvet Halloween Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Bloody Red Velvet Halloween Cupcakes bring together everything we love about fall baking rich color, soft texture, a hint of cocoa, and just the right amount of creepy fun. With a hauntingly delicious raspberry “blood” filling and a swirl of cream cheese frosting, these cupcakes are the perfect spooky treat for any Halloween celebration.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp apple cider vinegar
- 1/2 cup neutral oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 1/2 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
- 1/2 cup softened butter
- 1/2 cup cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Small piping bags and round or leaf tips
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Stir in the cornstarch slurry and cook until thickened. Let cool, then strain seeds if desired.
- Preheat oven to 350°F and line a muffin tin with paper liners. In a bowl, whisk flour, cocoa, baking soda, and salt.
- In a separate bowl, whisk oil, sugar, egg, vanilla, and food coloring until smooth. Add dry ingredients alternately with buttermilk and vinegar.
- Divide into liners and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- Beat the butter and cream cheese until fluffy. Add powdered sugar gradually, then vanilla. Beat until silky smooth.
- Use a small knife to core out the center of each cupcake. Fill with raspberry sauce. Pipe frosting on top. Drizzle raspberry sauce over the frosting for a bloody effect.
Notes
Use gel food coloring for intense color without thinning the batter. Don’t overmix for the best cupcake texture. For cleaner filling centers, use an apple corer. Chill frosting if it becomes too soft to pipe.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Bloody Red Velvet Halloween Cupcakes
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp apple cider vinegar
- 1/2 cup neutral oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
Bloody Raspberry Filling:
- 1/2 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Cream Cheese Frosting:
- 1/2 cup softened butter
- 1/2 cup cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
Related Fall Recipes You’ll Love:
While you’re in the Halloween spirit, check out these Witches Hat Cookies with Chocolate or the spooky-fun Ghostly Marshmallow Sandwich Cookies.
Step by Step Instructions
1. Make the Raspberry “Blood” Filling
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Stir in the cornstarch slurry and cook until thickened. Let cool, then strain seeds if desired.
2. Bake the Cupcakes
Preheat oven to 350°F and line a muffin tin with paper liners. In a bowl, whisk flour, cocoa, baking soda, and salt.
In a separate bowl, whisk oil, sugar, egg, vanilla, and food coloring until smooth. Add dry ingredients alternately with buttermilk and vinegar.
Divide into liners and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
3. Prepare the Frosting
Beat the butter and cream cheese until fluffy. Add powdered sugar gradually, then vanilla. Beat until silky smooth.
4. Assemble
Use a small knife to core out the center of each cupcake. Fill with raspberry sauce. Pipe frosting on top. For extra Halloween drama, drizzle raspberry sauce on top to look like dripping blood.
Tips for Perfect Halloween Cupcakes
- Don’t overmix the batter; mix just until combined for a tender crumb.
- Use gel food coloring instead of liquid for vibrant color without thinning the batter.
- If you’re short on time, Caramel Apple Puppy Chow makes a fun companion snack.
- For neat centers, use an apple corer to remove cupcake centers before filling.
- Store leftovers in an airtight container in the fridge, but let them come to room temperature before serving.
Variations to Try
Gluten Free Version
Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Pair it with other gluten-free treats like Healthy Pumpkin Donut Holes.
Streusel Crunch Topping
Want more texture? Add a cinnamon-streusel crumble under the frosting for spooky crunch. It’s a trick and treat.
It goes well with this Classic Pumpkin Spice Halloween Cookie vibe.
Vegan Option
Use a flax egg (1 tbsp ground flax + 3 tbsp water) and dairy-free substitutes for buttermilk and cream cheese.
Also try pairing with Wholesome Banana Bread Baked Oats for a fall breakfast spread.
How to Store Bloody Red Velvet Halloween Cupcakes
- Refrigerate in an airtight container for up to 5 days.
- Let them sit at room temperature for 20–30 minutes before serving.
- Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost before serving.
- Avoid freezing the raspberry filling, as it can become watery when thawed.
Bonus Treat: If you’re in the mood for another sweet, check out our Strawberry Danish Recipe it’s not spooky, but it’s sensational!
FAQs About Bloody Red Velvet Halloween Cupcakes
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes and prepare the filling and frosting a day in advance. Assemble the day you serve for the best texture.
2. How do I keep the red color vibrant?
Use high-quality gel food coloring. Liquid coloring tends to fade when baked.
3. Can I use store-bought raspberry jam instead of homemade filling?
Absolutely. Just warm it slightly and strain if you want it smooth.
4. What other fillings work for Halloween cupcakes?
Try strawberry sauce, cherry preserves, or even a spooky chocolate ganache for a different twist.
Conclusion
These Bloody Red Velvet Halloween Cupcakes bring together everything Sam loves about fall baking warm memories, bold flavors, and playful creativity. Whether you’re throwing a party or just want to surprise your family with something ghoulishly good, this recipe is perfect for beginners and seasoned bakers alike.
Don’t forget to check out other fall favorites like Pumpkin S’mores Cookies or Apple Pumpkin Streusel Muffins. Happy haunting and happy baking!