Blood-Dripping Red Velvet Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes bring theatrical flair to the dessert table. The texture is incredibly moist, the frosting ultra-creamy, and the blood-like drizzle makes every bite a Halloween surprise. Whether I’m serving them at a party or handing them out as treats, they always steal the show—and often the first gasp from guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¼ cups all-purpose flour – sifted for a light crumb

• 1 cup granulated sugar – measured precisely

• 1 tbsp unsweetened cocoa powder – for depth of color and flavor

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ½ cup buttermilk – room temperature for even mixing

• ½ cup vegetable oil

• 2 large eggs – also room temperature

• 1 tsp pure vanilla extract

• 1 tbsp red food coloring – for that deep crimson shade

• 8 oz cream cheese – softened for frosting

• ½ cup unsalted butter – softened

• 2 cups powdered sugar – sifted

• ½ cup raspberry or cherry preserves – slightly warmed for drip effect

• Plastic pipettes or mini syringes – optional, for that gory “blood bag” look

Directions

1. I preheat my oven to 350°F (175°C) and line a 12-cup muffin tin with festive liners—black or orange really set the mood.

2. In a bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, I whisk the buttermilk, oil, eggs, vanilla, and red food coloring until smooth and vibrant.

4. I gradually add the dry ingredients to the wet, stirring just until combined—I make sure not to overmix to keep them fluffy.

5. I divide the batter evenly among the liners, filling each about two-thirds full. Then I bake for 18–20 minutes, until a toothpick comes out clean. I let them cool completely.

6. While they cool, I beat the softened cream cheese and butter until smooth, then gradually add in the powdered sugar and whip until thick and fluffy.

7. Once the cupcakes are frosted, I drizzle the warmed preserves over the top so they ooze down the sides like blood. If I’m using pipettes, I fill them with the preserves and stick one into each cupcake for a fun DIY “blood injection.”

Servings and timing

This recipe makes 12 cupcakes. Prep takes about 20 minutes, and they bake in 18–20 minutes. I usually allow another 20 minutes for cooling and decorating, so the total time is just under an hour.

Variations

• I swap raspberry preserves with strawberry for a slightly sweeter “blood.”

• For a chocolate twist, I add chocolate chips to the batter.

• When I want even more Halloween drama, I use black food coloring in the frosting for a spooky contrast.

• I’ve also used beetroot powder instead of food coloring for a natural alternative.

• Gluten-free flour works just fine here if I’m baking for someone with dietary needs.

Storage/Reheating

I store the cupcakes in an airtight container in the fridge for up to 4 days. When I want to serve them, I let them come to room temperature for the best texture and flavor. I don’t recommend freezing once they’re frosted, but the cupcakes alone freeze beautifully for up to a month.

FAQs

How can I make these cupcakes ahead of time?

I bake the cupcakes a day in advance and store them in an airtight container. I frost and decorate them on the day of serving for the freshest look and taste.

Can I use store-bought frosting?

Absolutely. When I’m short on time, I use pre-made cream cheese frosting—but I whip it a bit for fluffier texture.

What type of red food coloring works best?

I prefer gel food coloring for its intense hue without adding extra liquid to the batter. A tablespoon gives me that deep, dramatic red.

How do I get the perfect “blood drip” effect?

I slightly warm the preserves so they’re pourable but not runny. I use a spoon to drizzle or a piping bag for more control.

Can I make this recipe without eggs?

Yes, I’ve successfully used flax eggs or commercial egg replacers in this recipe. The texture is still soft and satisfying.

Conclusion

These Blood-Dripping Red Velvet Cupcakes are more than just dessert—they’re an edible Halloween spectacle. I love how they blend indulgent flavor with spooky fun, and they never fail to leave a lasting (and slightly eerie) impression. Whether it’s a party or just a festive treat for myself, they’re always a hit.

Blood-Dripping Red Velvet Cupcakes

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• Author: Mia
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Diet: Vegetarian

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Description

Perfect for spooky season, these gory red velvet cupcakes bleed raspberry or cherry preserves and come topped with rich cream cheese frosting. An eye-catching Halloween party dessert!

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Ingredients

For 12 cupcakes:

1 ¼ cups all-purpose flour, sifted

1 cup granulated sugar

1 tbsp unsweetened cocoa powder

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup buttermilk, room temperature

½ cup vegetable oil

2 large eggs, room temperature

1 tsp pure vanilla extract

1 tbsp red food coloring

For frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar, sifted

For “blood” effect:

½ cup raspberry or cherry preserves, slightly warmed

Plastic pipettes or mini syringes (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with festive liners.

In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.

In another bowl, combine buttermilk, oil, eggs, vanilla, and red food coloring.

Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing.

Divide batter evenly among liners (about ⅔ full each).

Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.

For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and whip until fluffy.

Frost cooled cupcakes generously.

Drizzle warm preserves over each cupcake to create a blood-drip effect.

(Optional) Insert filled pipettes or mini syringes for a fun, interactive twist!

Notes

Use gel red food coloring for a deeper color without thinning the batter.

Warm preserves slightly for easier drizzling.

These can be made a day ahead and stored in the fridge—just add the “blood” before serving.

For extra flair, decorate with edible eyeballs, candy knives, or black sprinkles.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American