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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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