Zombie Brain Cupcakes with Raspberry Filling

Introduction

Halloween desserts are meant to be just as spooky as they are delicious, and Zombie Brain Cupcakes with Raspberry Filling check both boxes perfectly. These cupcakes are rich, moist chocolate or vanilla bases filled with a gory raspberry “blood” center and topped with piped pink brain-like frosting. The effect is chillingly realistic but irresistibly fun.

The raspberry filling oozes like “zombie brains,” while the fluffy buttercream frosting, shaped into squiggly brain folds, creates the ultimate creepy illusion. They’re the kind of dessert that will make guests gasp and giggle before taking a bite — and then fall in love with how delicious they are.

Why I Love This Recipe

I love this recipe because it’s the perfect blend of spooky and indulgent. The cupcakes look creepy enough to be Halloween-ready but taste like bakery-quality treats. The contrast between the moist cake, tart raspberry filling, and sweet buttercream frosting makes every bite unforgettable.

I also love how interactive and customizable this recipe is. You can choose your cupcake flavor, adjust the filling, or even play with the frosting colors. Plus, it’s a fun project to make with kids or friends — everyone gets to design their own “zombie brains.”

Most of all, I love how these cupcakes are a party showstopper. They stand out on any Halloween dessert table and are guaranteed to spark conversation.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It’s spooky, fun, and festive — perfect for Halloween.
• Easy to prepare but looks professional and impressive.
• The raspberry filling creates a dramatic surprise when bitten into.
• Cupcakes are portable and party-friendly.
• It’s a recipe that delights both kids and adults.

Recipe Details

• Preparation Time: 30 minutes
• Cooking Time: 20–22 minutes
• Cooling/Decorating Time: 45 minutes
• Total Time: About 1 hour 30 minutes
• Servings: 12 cupcakes
• Calories (per cupcake, approx.): ~310 kcal
• Course: Dessert
• Cuisine: American

Ingredients

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder (if making chocolate cupcakes)
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tsp water

For the Brain Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk or cream
• Pink or red gel food coloring

Cooking Directions

1. Make the Cupcakes:
   • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
   • In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
   • In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
   • Alternate adding dry mixture and buttermilk, mixing just until combined.
   • Divide batter into liners and bake 20–22 minutes. Let cool completely.
2. Make Raspberry Filling:
   • Cook raspberries, sugar, and lemon juice in a saucepan until berries break down.
   • Stir in cornstarch slurry and cook until thickened. Cool completely.
3. Make Brain Frosting:
   • Beat butter until creamy. Add powdered sugar gradually.
   • Mix in vanilla and milk until fluffy. Tint with pink/red food coloring.
4. Assemble Cupcakes:
   • Use a small knife or cupcake corer to remove a center hole in each cupcake.
   • Fill with 1–2 tsp raspberry filling. Replace top piece of cupcake.
   • Pipe frosting in brain-like squiggles: two lines down the middle, then looping squiggles on each side.

Step-by-Step Preparation Method

1. Preheat oven and line cupcake tray.
2. Prepare cupcake batter and bake until fluffy. Cool completely.
3. Cook raspberry filling until thickened and cool.
4. Beat buttercream and tint pink.
5. Core cooled cupcakes and spoon in raspberry filling.
6. Pipe frosting to resemble brain folds.
7. Chill slightly before serving for neat presentation.

How to Serve

• Place cupcakes on a black or silver platter for a spooky vibe.
• Drizzle extra raspberry sauce on the platter for a “bloody” effect.
• Serve as a party dessert centerpiece alongside other Halloween treats.

Recipe Tips

• Always cool cupcakes fully before filling and frosting to prevent melting.
• Use a piping bag with a small round tip for best brain-like squiggles.
• Don’t overfill with raspberry filling, or cupcakes may leak.
• For added effect, brush the frosting lightly with diluted raspberry sauce for a veiny look.

Variations

1. Different Flavors: Use vanilla or red velvet cupcakes for variety.
2. Different Fillings: Try strawberry jam, cherry preserves, or even chocolate ganache.
3. Glow-in-the-Dark Brains: Use neon food coloring or edible glow dust.
4. Gory Version: Add “drips” of raspberry sauce on top of the frosting.

Freezing and Storage

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezing (Unfrosted): Freeze plain cupcakes for up to 2 months. Thaw, then fill and frost before serving.
• Freezing (Frosted): Not recommended, as frosting and filling may lose texture.

Special Equipment Needed

• 12-cup muffin tin + liners
• Piping bag with small round tip
• Small saucepan (for filling)
• Hand or stand mixer
• Cupcake corer or small knife

Conclusion

Zombie Brain Cupcakes with Raspberry Filling are the perfect Halloween dessert: spooky, silly, and delicious all at once. With their moist cake base, gory raspberry filling, and brainy frosting design, they’re guaranteed to make your guests scream (with delight!).

Whether you’re hosting a Halloween bash, making treats for a school party, or just want a fun baking project, these cupcakes are a must-try. Creepy on the outside, sweet on the inside — they’re the ultimate Halloween treat.

Print Recipe

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Zombie Brain Cupcakes with Raspberry Filling

Author: admin Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 30 mins Cook Time 22 mins Total Time 52 mins

Servings: 12 Calories: 310kcal

Description

Halloween desserts are meant to be just as spooky as they are delicious, and Zombie Brain Cupcakes with Raspberry Filling check both boxes perfectly.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder (if making chocolate cupcakes)
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp 1 cornstarch mixed with 2 tsp water

For the Brain Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp 2–3 milk or cream
• Pink or red gel food coloring

Instructions

1. Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla. Alternate adding dry mixture and buttermilk, mixing just until combined. Divide batter into liners and bake 20–22 minutes. Let cool completely.
2. Make Raspberry Filling: Cook raspberries, sugar, and lemon juice in a saucepan until berries break down. Stir in cornstarch slurry and cook until thickened. Cool completely.
3. Make Brain Frosting: Beat butter until creamy. Add powdered sugar gradually. Mix in vanilla and milk until fluffy. Tint with pink/red food coloring.
4. Assemble Cupcakes: Use a small knife or cupcake corer to remove a center hole in each cupcake. Fill with 1–2 tsp raspberry filling. Replace top piece of cupcake. Pipe frosting in brain-like squiggles: two lines down the middle, then looping squiggles on each side.

Keywords: Zombie Brain Cupcakes with Raspberry Filling