Red Velvet Vampire Cupcakes are my favorite spooky treat when Halloween rolls around. The first time I baked them, I wanted something that wasn’t just tasty but also looked scary enough to impress at a party. One bite of that soft red velvet sponge with its bloody raspberry jam center had everyone both laughing and slightly creeped out. These cupcakes are more than just dessert—they’re a spooky showstopper. They’re rich, moist, and fun to decorate, which makes them perfect for a Halloween party with kids or even a gothic-inspired gathering for adults.
If you’ve been searching for the best Halloween vampire cupcakes or wondering how to make spooky red velvet cupcakes at home, this recipe is the one you’ll come back to every year.
The Story Behind Red Velvet Vampire Cupcakes
A Halloween Treat with a Bite
Red Velvet Vampire Cupcakes are the ultimate Halloween party cupcakes because they combine playful creativity with incredible taste. The cream cheese frosting mimics pale vampire skin, while raspberry jam creates realistic bloody bites. This makes them one of the most memorable kids’ Halloween treats, though adults enjoy them just as much.
Why They’re Always a Hit
The cupcakes stay moist thanks to sour cream and buttermilk, while the touch of cocoa adds that classic red velvet flavor. They’re not just scary cupcakes; they’re a red velvet Halloween dessert that tastes as good as it looks. Whenever I make these, they vanish before other desserts like Creepy Crunchy Monster Candy Bark or Pumpkin Oatmeal Cream Pies. Guests love the gothic cupcakes theme, but what keeps them reaching for more is the rich, fluffy cake.
Ingredients and Preparation
Cupcake Ingredients You’ll Need
To make Red Velvet Vampire Cupcakes, gather:
- 1 ¾ cups cake flour
- 1 cup sugar
- ¼ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- ½ cup vegetable oil
- ½ cup sour cream
- 1 tbsp red food coloring (plus a drop for filling)
- 2 tsp cider vinegar
- 1 tsp vanilla extract
- 1 egg
- 3 oz semisweet chocolate + 1 tsp coconut oil
- 1 cup raspberry jam
Frosting:
- 8 oz cream cheese
- 6 tbsp butter
- 1 cup confectioners’ sugar
- ½ tsp vanilla
Optional add-ins: Swap raspberry jam with cherry preserves for a thicker “bloody” filling. Add edible vampire fangs toppers for fun.
Step-by-Step Instructions
Prep the Batter: Preheat oven to 350°F and line a muffin tin. Mix dry ingredients separately, then whisk wet ones. Combine both until just mixed. Bake for 16–18 minutes.
Fill with “Blood”: Once cooled, cut small plugs, brush holes with melted chocolate, freeze, then fill with raspberry jam.
Frost Like a Vampire: Beat cream cheese and butter, then add sugar and vanilla. Pipe frosting over jam.
Add Vampire Bites: Use a straw to poke bite marks, drizzle jam to ooze like blood.
These steps are simple enough for beginners, yet produce results that rival fancy bakery cupcakes like Pumpkin Fudge or Vegan Pumpkin Pie Cookies.
Tips, Variations, and Serving
Pro Tips for Success
- Don’t overmix your batter—this keeps cupcakes fluffy.
- Freeze the chocolate-lined holes so the jam doesn’t leak.
- Use gel food coloring for a deeper vampire-red hue.
- Always frost once cupcakes are completely cool.
Delicious Variations
- Bloody Cupcakes: Add strawberry coulis for an even scarier effect.
- Gothic Cupcakes: Decorate with black sprinkles or dark chocolate shards.
- Vampire Fangs Cupcakes: Place candy fangs on top for kids’ Halloween treats.
They pair beautifully with spooky drinks or as part of a dessert spread next to Pumpkin Streusel Muffins or Pumpkin Cheesecake Cookie.
Storage, Nutrition, and FAQs
Storage and Leftovers
- Fridge: Store frosted cupcakes up to 3 days.
- Freezer: Freeze unfrosted cupcakes up to 2 months.
- Reheat: Thaw overnight, frost fresh, then serve.
Nutrition Info (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 42g |
| Protein | 4g |
| Fat | 15g |
| Sodium | 210mg |
FAQs
What icing is best for red velvet cupcakes? Cream cheese frosting is the classic choice because its tang balances the rich cake.
What is the secret to a good red velvet cake? A mix of cocoa, buttermilk, and vinegar keeps it moist and flavorful.
Is red velvet really just chocolate dyed red? No, it’s a delicate balance of cocoa, acidity, and sweetness.
What makes red velvet cake moist and fluffy? Using sour cream and not overbaking ensures that tender crumb.
For more Halloween-ready sweets, check out Pumpkin S’mores Cookies or Pumpkin Muffins.
For more recipes follow me in page Facebook and Pinterest.
Conclusion
Now you know how to make Red Velvet Vampire Cupcakes that are spooky, bloody, and delicious. They’re perfect for a Halloween party, a gothic-themed dinner, or just a fun night of baking with kids. Between the dramatic look and the moist red velvet flavor, these scary cupcakes will be remembered long after the party ends.
Print
Halloween Red Velvet Vampire Cupcakes – Spooky, easy & Delicious
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Spooky and delicious Red Velvet Vampire Cupcakes with a bloody raspberry filling and classic cream cheese frosting — perfect for Halloween parties, kids’ treats, or a gothic-inspired dessert.
Ingredients
1 3/4 cups cake flour
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
8-ounce package cream cheese, room temperature
6 tablespoons unsalted butter, cubed, room temperature
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
Instructions
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Sift flour, sugar, cocoa, baking soda, and salt in one bowl. Whisk buttermilk, oil, sour cream, food coloring, vinegar, vanilla, and egg in another.
3. Combine wet and dry mixtures, stir gently, and divide into liners. Bake 16–18 minutes. Cool completely.
4. Microwave chocolate and coconut oil until smooth. Cut plugs in each cupcake, brush holes with chocolate, freeze until set.
5. Mix jam with a drop of food coloring and water. Fill chocolate-lined holes with jam.
6. Beat cream cheese until fluffy, add butter, then confectioners’ sugar and vanilla. Pipe frosting over cupcakes.
7. Use a straw to poke two vampire bite holes, drizzle jam into them for a bloody effect.
Notes
Use gel food coloring for a deeper red velvet shade.
Freeze chocolate-lined holes to prevent jam leakage.
Store frosted cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
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