about contact privacy-policy
Bloody Red Velvet Cupcakes

Bloody Red Velvet Cupcakes

by
Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

These Bloody Red Velvet Cupcakes are a spine-chilling treat perfect for Halloween parties or any spooky-themed gathering. They combine the rich, velvety texture of classic red velvet cupcakes with a dramatic “bloody” effect, making them both delicious and visually striking. The combination of moist cake, creamy frosting, and a surprise burst of “blood” filling creates a memorable dessert experience.

Ingredients

Bloody Red Velvet Cupcakes this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Cocoa powder
  • Baking soda
  • Salt
  • Buttermilk
  • White vinegar
  • Red food coloring
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Cream cheese (for frosting)
  • Powdered sugar
  • Corn syrup (for the “bloody” effect)
  • Red gel food coloring (for the “blood”)

Directions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, vinegar, and red food coloring.
  4. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Mix until just combined.
  6. Fill the cupcake liners two-thirds full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool completely on a wire rack.
  8. Prepare the cream cheese frosting by beating cream cheese, butter, and powdered sugar until smooth and creamy.
  9. For the “bloody” effect, mix corn syrup with red gel food coloring until you achieve the desired consistency and shade.
  10. Frost the cooled cupcakes with cream cheese frosting and drizzle the “blood” mixture over the top for a gory finish.

Servings and Timing

  • Servings: 12 cupcakes
  • Preparation Time: 20 minutes
  • Cooking Time: 18-20 minutes
  • Total Time: 40 minutes

Variations

  • Vampire Bite Cupcakes: Add a “bite mark” with red gel in the frosting to simulate vampire bites.
  • Filled Version: Inject raspberry or strawberry jam into the center for an extra “bloody” surprise.
  • Dark Chocolate Twist: Add dark cocoa powder for a richer chocolate flavor.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving. If needed, microwave individual cupcakes for 10-15 seconds to soften.

FAQs

Bloody Red Velvet Cupcakes

What makes red velvet cupcakes different from regular chocolate cupcakes?

Red velvet cupcakes have a distinct tangy flavor from buttermilk and vinegar, with a hint of cocoa, giving them a unique taste compared to regular chocolate cupcakes.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them just before serving.

How do I achieve the perfect “bloody” effect?

Use corn syrup mixed with red gel food coloring for a realistic, glossy “blood” effect.

Can I use natural food coloring instead of red gel?

Yes, but natural food coloring may result in a less vibrant red color.

What type of frosting is best for red velvet cupcakes?

Cream cheese frosting complements the tangy flavor of red velvet perfectly.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I store leftover “blood” mixture?

Store it in an airtight container in the refrigerator for up to a week.

Can I freeze these cupcakes?

Yes, freeze the unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

Why do I need vinegar in the recipe?

Vinegar reacts with the baking soda to create a light, fluffy texture and enhances the red color.

Can I use a different type of vinegar?

White vinegar is preferred for its neutral flavor, but apple cider vinegar can be used as a substitute.

Conclusion

Bloody Red Velvet Cupcakes are the perfect combination of eerie aesthetics and delightful flavor. Whether for a Halloween party or a fun, spooky dessert, these cupcakes are sure to impress with their moist texture, creamy frosting, and dramatic “bloody” flair.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bloody Red Velvet Cupcakes

Bloody Red Velvet Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Bloody Red Velvet Cupcakes are perfect for Halloween parties or any spooky-themed event. They’re moist, rich, and topped with a creamy, tangy cream cheese frosting. The dramatic “bloody” effect is created with a sweet raspberry or cherry sauce that oozes over the frosting, making them both delicious and delightfully creepy!

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • 1/2 tsp salt
  • 1 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 2 tbsp red food coloring (liquid or gel)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract

For the “Bloody” Sauce:

  • 1/2 cup raspberry or cherry preserves
  • 2 tbsp water
  • 1 tbsp cornstarch (optional, for thickening)

Instructions

  1. Preheat & Prep:
    Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

  2. Make the Cupcake Batter:
    In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
    In another bowl, mix the buttermilk, oil, eggs, red food coloring, vanilla, and vinegar until well combined.
    Gradually add the wet ingredients to the dry ingredients, mixing until smooth.

  3. Bake:
    Fill the cupcake liners about ⅔ full with batter. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

  4. Prepare the Frosting:
    In a bowl, beat the cream cheese and butter until smooth and creamy.
    Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

  5. Make the “Bloody” Sauce:
    In a small saucepan, heat the raspberry or cherry preserves with water over low heat until smooth.
    If you prefer a thicker sauce, dissolve cornstarch in a little cold water and stir it in, simmering until slightly thickened. Let it cool.

  6. Assemble:
    Frost the cooled cupcakes with cream cheese frosting.
    Drizzle the “bloody” sauce over the top, letting it drip down the sides for a dramatic effect.

Notes

  • Spooky Touch: Add candy knives or edible fake blood for extra Halloween vibes.
  • Flavor Twist: Use strawberry preserves if you prefer a sweeter “blood.”
  • Storage: Keep cupcakes refrigerated if not serving immediately, due to the cream cheese frosting.

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *