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!
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)
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
