Introduction
Red velvet cupcakes have always been a show-stopping dessert, but when paired with a “bloody” twist, they become the perfect spooky treat for Halloween, horror-themed parties, or even just when you want a dessert that’s as dramatic as it is delicious. These Bloody Red Velvet Cupcakes with Cream Cheese Frosting combine the rich, cocoa-kissed flavor of classic red velvet with the tangy creaminess of cream cheese frosting. To complete the look, a drizzle of edible “blood” made with raspberry or strawberry sauce adds a gory yet appetizing finish.
What makes this recipe so special is the balance of flavors—the subtle chocolate flavor in the cupcake, the moist and tender crumb, and the smooth, slightly tangy cream cheese frosting. The “bloody” effect is not just decorative—it also adds a fruity contrast that cuts through the richness, making every bite decadent yet refreshing.
Why I Love This Recipe
I love this recipe because it’s both fun and sophisticated. The cupcakes are moist and fluffy with that unmistakable red velvet charm, and the cream cheese frosting is creamy, luscious, and not overly sweet. The edible “blood” decoration makes them a conversation starter, and they look like they belong in a bakery window. It’s a recipe that blends creativity with classic baking tradition.
Why It’s a Must-Try Dish
This dish is a must-try because:
- It’s perfect for celebrations (Halloween, Valentine’s Day, themed parties).
- It has a stunning presentation—the bright red velvet against the white frosting and the deep red “blood” drizzle is striking.
- The taste is unbeatable: moist cupcakes, creamy frosting, and fruity topping.
- It’s a crowd-pleaser—kids love the spooky look, while adults appreciate the balanced flavors.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 18–22 minutes
- Total Time: 40–45 minutes
- Servings: 12 cupcakes
- Calories per Serving: ~350 kcal (with frosting and “blood” topping)
- Course: Dessert
- Cuisine: American
Ingredients
For the Cupcakes:
- 1 ¼ cups (160 g) all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
- 1 tsp distilled white vinegar
- 1 tbsp red food coloring (gel preferred for intense color)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar, sifted
- 1 tsp vanilla extract
For the “Bloody” Topping:
- ½ cup raspberry or strawberry jam (seedless preferred)
- 1–2 tbsp water (to thin if needed)
- A few drops of red food coloring (for a more dramatic look)
Cooking Directions (Step-by-Step)
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk oil and sugar until well combined. Add the egg and vanilla, mixing until smooth.
- Stir in the buttermilk and vinegar. Mix until combined.
- Add dry ingredients gradually to wet, mixing gently until just incorporated.
- Stir in red food coloring until the batter is vibrant red.
- Divide batter evenly into cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
Step 2: Make the Frosting
- Beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, beating until fluffy.
- Mix in vanilla extract. Chill frosting for 10–15 minutes if it feels too soft.
Step 3: Prepare the “Blood” Sauce
- Heat raspberry or strawberry jam in a small saucepan over low heat.
- Add a splash of water to thin to a syrup-like consistency.
- Stir in red food coloring for a richer, bloody appearance. Let cool slightly before using.
Step 4: Assemble the Cupcakes
- Pipe or spread cream cheese frosting generously on cooled cupcakes.
- Drizzle the “blood” sauce on top—let it drip down the sides for a gory effect.
- Optionally, use a toothpick to drag the sauce into streaks for added drama.
How to Serve
- Serve cupcakes on a spooky-themed platter for Halloween parties.
- Pair with coffee, tea, or a glass of cold milk.
- For added flair, decorate with edible knives, skull toppers, or gummy candies.
Recipe Tips
- Do not overmix the batter to keep cupcakes tender.
- Chill frosting slightly before piping for cleaner swirls.
- If making ahead, frost just before serving for the freshest look.
- Use gel food coloring for a deep red hue without adding too much liquid.
Variations
- Black Velvet Cupcakes: Replace red food coloring with black for a gothic version.
- Vampire Bite Cupcakes: Use a piping tip to insert some “blood” filling into the center of cupcakes.
- Gluten-Free Option: Use gluten-free all-purpose flour blend.
- Vegan Option: Substitute buttermilk with almond milk + vinegar, egg with flax egg, and cream cheese with vegan cream cheese.
Freezing and Storage
- Storage: Keep cupcakes in an airtight container in the fridge for up to 5 days.
- Freezing (Unfrosted Cupcakes): Freeze in a ziplock bag for up to 2 months. Thaw at room temperature before frosting.
- Frosting: Can be made ahead and refrigerated for 5 days or frozen for 1 month.
Special Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Electric mixer (hand or stand mixer)
- Piping bag & tips (optional, for neat frosting swirls)
- Small saucepan (for the blood sauce)
Conclusion
These Bloody Red Velvet Cupcakes with Cream Cheese Frosting are not just cupcakes—they’re a centerpiece. With their moist, velvety crumb, tangy frosting, and dramatic “bloody” finish, they’re the kind of treat that delights both the eyes and taste buds. Whether you’re baking them for Halloween, a themed party, or simply to indulge your love of creative desserts, this recipe is sure to impress.
Bloody Red Velvet Cupcakes with Cream Cheese Frosting
Description
Red velvet cupcakes have always been a show-stopping dessert, but when paired with a “bloody” twist, they become the perfect spooky treat for Halloween, horror-themed parties, or even just when you want a dessert that’s as dramatic as it is delicious.
Ingredients
For the Cupcakes:
For the Cream Cheese Frosting:
For the “Bloody” Topping:
Instructions
-
Step 1: Prepare the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk oil and sugar until well combined. Add the egg and vanilla, mixing until smooth. Stir in the buttermilk and vinegar. Mix until combined. Add dry ingredients gradually to wet, mixing gently until just incorporated. Stir in red food coloring until the batter is vibrant red. Divide batter evenly into cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
-
Step 2: Make the Frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract. Chill frosting for 10–15 minutes if it feels too soft.
-
Step 3: Prepare the “Blood” Sauce: Heat raspberry or strawberry jam in a small saucepan over low heat. Add a splash of water to thin to a syrup-like consistency. Stir in red food coloring for a richer, bloody appearance. Let cool slightly before using.
-
Step 4: Assemble the Cupcakes: Pipe or spread cream cheese frosting generously on cooled cupcakes. Drizzle the “blood” sauce on top—let it drip down the sides for a gory effect. Optionally, use a toothpick to drag the sauce into streaks for added drama.
