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