Description
These Blood Velvet Cupcakes are a spooky twist on the classic red velvet. Soft, velvety cupcakes are topped with cream cheese frosting and “bloody” raspberry or cherry sauce that oozes down the sides for a gory, dramatic effect—perfect for Halloween parties or a vampire-inspired treat.
Ingredients
For the Cupcakes:
1 1/4 cups all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
For the Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
For the “Blood” Sauce:
1/2 cup raspberry or cherry preserves
1–2 tbsp water (to thin, if needed)
1–2 drops red food coloring (for deeper blood effect)
Instructions
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
In another bowl, whisk buttermilk, oil, egg, vanilla, vinegar, and red food coloring. Combine wet and dry ingredients until smooth.
Divide batter into cupcake liners and bake 18–20 minutes. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
Warm preserves slightly and mix with red food coloring until it resembles “blood.”
Frost cupcakes, then drizzle or splatter the “blood” sauce over the top for a spooky finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 360 / cupcake
- Sugar: 36g / cupcake
- Sodium: 200mg
- Fat: 18g / cupcake
- Carbohydrates: 47g / cupcake
- Protein: 3g / cupcake
- Cholesterol: 40mg / cupcake