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Bloody Halloween Cupcakes

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Ingredients

Scale

For the Red Velvet Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Raspberry Filling

  • 1 cup fresh or frozen raspberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

Bake the Cupcakes

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

  3. Combine Wet Ingredients: In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

  4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing just until combined and smooth.

  5. Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with the batter.

  6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool the Cupcakes: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Raspberry Filling

  1. Cook the Filling: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture starts to bubble and thicken (about 5-7 minutes).

  2. Cool the Filling: Remove from heat and let it cool to room temperature.

Make the Cream Cheese Frosting

  1. Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

  2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined. If needed, add milk to achieve your desired frosting consistency.

Assemble the Cupcakes

  1. Hollow Out the Cupcakes: Use a small knife or cupcake corer to remove a small circle from the center of each cooled cupcake.

  2. Fill with Raspberry Filling: Spoon or pipe the raspberry filling into the hollowed-out centers of the cupcakes.

  3. Frost the Cupcakes: Using a piping bag or a spatula, frost the tops of the cupcakes with the cream cheese frosting.

  4. Add “Blood” Drizzle: For the finishing touch, drizzle extra raspberry filling over the frosting to create a “bloody” effect.

Nutrition

Find it online: https://succulentrecipes.com/bloody-halloween-cupcakes/