Bloody Red Velvet Cupcakes
Creepy enough for the party table, delicious enough to disappear in minutes! 🩸 Bloody Red Velvet Cupcakes are deep red velvet with fluffy cream cheese frosting.
The “blood” is warm seedless raspberry preserves, drizzled over the frosting so it drips down the sides.
The recipe makes 12 cupcakes.
Why You’ll Love It
- Classic red velvet. Deep red cake with a hint of cocoa.
- Cream cheese frosting. Fluffy and swirled on generously.
- Spooky but sweet. The raspberry drip looks like blood and tastes like fruit.
- Makes 12. Just right for a party tray.
- Easy drip. Just warm the preserves and drizzle.
Ingredients You’ll Need
- Flour, sugar and cocoa powder: The base of the red velvet cake.
- Buttermilk, oil and eggs: Keep the cupcakes moist.
- Red gel food coloring and vinegar: For that classic red velvet.
- Cream cheese, butter and powdered sugar: For the frosting.
- Seedless raspberry preserves: The “blood” drip.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven and line a muffin tin. Whisk the dry ingredients in one bowl and the oil, buttermilk, eggs, red food coloring and half the vanilla in another. Stir the wet into the dry until just combined, then stir in the vinegar. Fill the liners, bake until a toothpick comes out clean, and cool completely. Beat the cream cheese and butter, add the powdered sugar and the rest of the vanilla, and swirl the frosting onto the cupcakes. Warm the raspberry preserves and drip them over the frosting so they run down the sides like blood.
Tips for the Best Bloody Red Velvet Cupcakes
- Don’t overmix. Stir the wet and dry together until just combined.
- Fill 2/3 full. That gives you nicely domed cupcakes.
- Cool completely. Frosting melts on warm cupcakes.
- Split the vanilla. Half goes in the cake and half in the frosting.
- Warm the preserves. They need to be pourable to drip down the sides.
Too spooky for your crew, or would they devour these in one bite? 😱
Bloody Red Velvet Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red gel food coloring, and 1 tsp of the vanilla extract.
- Pour the wet mixture into the dry mixture and stir until just combined. Stir in the white vinegar.
- Divide the batter evenly among the liners, filling each about 2/3 full. Bake 18–20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting: beat the cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the powdered sugar one cup at a time, then beat in the remaining 1 tsp vanilla extract until smooth.
- Swirl the frosting generously onto each cooled cupcake.
- Warm the raspberry preserves until pourable. Drizzle and drip it over the frosting so it runs down the sides like blood. Serve immediately or refrigerate.
Notes
- Fill each liner about 2/3 full.
- Warm the raspberry preserves until pourable for the drip.
- Serve immediately or refrigerate.
