Bloody Red Velvet Cupcakes Recipe

Introduction

Bloody Red Velvet Cupcakes are a spooky and delicious treat perfect for Halloween or any themed party! These rich red velvet cupcakes are topped with creamy white frosting and drizzled with a vibrant raspberry or strawberry sauce to create a “bloody” effect. They’re sure to impress your guests and add a festive touch to your celebration.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 2–4 tablespoons milk (to adjust frosting consistency)
• 1 cup raspberries or strawberries (fresh or frozen)
• 1/4 cup granulated sugar (for sauce)
• 1 tablespoon lemon juice
• Optional: Red food coloring (for a deeper color in sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.
2. Step 2: In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
3. Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Step 4: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. Step 5: To prepare the frosting, beat the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing well. Add milk as needed to reach your desired consistency.
6. Step 6: For the “bloody” sauce, combine raspberries or strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the fruit breaks down and the mixture thickens, about 5-7 minutes.
7. Step 7: Optional: Blend the sauce for a smoother texture and strain to remove seeds. Add a drop of red food coloring if you want a deeper color. Let the sauce cool.
8. Step 8: Frost the cooled cupcakes generously with the cream cheese frosting using a piping bag or knife.
9. Step 9: Drizzle the raspberry or strawberry sauce over the frosted cupcakes to create the “bloody” effect. Use a spoon or squeeze bottle for more control.

Tips & Variations

• Add a teaspoon of almond extract to the frosting for a different flavor twist.
• Substitute half the all-purpose flour with almond flour for a different texture.
• Decorate with edible glitter or Halloween-themed sprinkles for extra festive flair.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to one week. For best results, keep the “bloody” sauce separate and drizzle it over the cupcakes just before serving to maintain the fresh appearance and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container until you’re ready to frost and decorate.

Can I use store-bought frosting?

Absolutely! If you’re short on time, you can use store-bought cream cheese frosting instead of making your own.

Bloody Red Velvet Cupcakes Recipe

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★★★★★

4.8 from 89 reviews

• Author: anna
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x

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Description

Bloody Red Velvet Cupcakes are a spooky, rich, and delicious treat perfect for Halloween or any themed party. These vibrant red velvet cupcakes are topped with creamy white cream cheese frosting and drizzled with a raspberry or strawberry sauce that creates a dramatic “bloody” effect. The moist texture combined with the tartness of the berry sauce makes these cupcakes a festive and impressive dessert to delight your guests.

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Ingredients

Scale 1x2x3x

For the Red Velvet Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk (or milk with 1 tablespoon vinegar)
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–4 tablespoons milk (to adjust consistency)

For the “Bloody” Sauce

• 1 cup raspberries or strawberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• Optional: Red food coloring (for a deeper color)

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Instructions

1. Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt until combined. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the muffin liners, filling each about two-thirds full.
2. Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Adjust the frosting consistency by adding 2 to 4 tablespoons of milk as needed to make it spreadable or pipeable.
4. Make the “Bloody” Sauce: In a small saucepan, combine the raspberries or strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until the fruit breaks down and the mixture begins to thicken. Optionally, blend the sauce until smooth and strain to remove seeds. Add a few drops of red food coloring for a deeper red color if desired. Let the sauce cool completely.
5. Frost the Cupcakes: Once the cupcakes are fully cooled, generously frost the tops using a piping bag or a knife with the cream cheese frosting.
6. Create the “Bloody” Effect: Drizzle the cooled berry sauce over the frosted cupcakes using a spoon or squeeze bottle to simulate dripping blood for a dramatic and spooky presentation.

Notes

• You can bake the cupcakes a day ahead and store them in an airtight container until frosting and decorating.
• Store cupcakes with frosting and sauce refrigerated for up to one week; drizzle sauce just before serving for best effect.
• Use store-bought cream cheese frosting as a convenient alternative to homemade.
• For flavor variation, add 1 teaspoon almond extract to the frosting.
• For a different texture, substitute half of the all-purpose flour with almond flour.
• Decorate with edible glitter or Halloween-themed sprinkles for an extra festive touch.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cupcakes, halloween cupcakes, cream cheese frosting, berry sauce, spooky desserts, festive cupcakes, red velvet dessert