Bloody Red Velvet Cupcakes – spooky Halloween party cupcakes

Alright, let me tell you—these Bloody Red Velvet Cupcakes are like a thrilling Halloween party in your mouth! Imagine a rich, velvety cake dyed a devilish red, topped with creamy frosting that looks as spooky as a ghost’s whisper. And just when you think it can’t get any cooler, there’s a red “bloody” drizzle that makes these cupcakes the star of any eerie gathering. I can’t wait to share this recipe with you because it’s fun, festive, and absolutely delicious. Plus, they’re surprisingly easy to make, even if you’re juggling pumpkin-flavored chaos this October!

Quick Facts

• Yield: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Ingredients

For the Main Dish:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp unsweetened cocoa powder
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 large egg, room temperature
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

For the Bloody Drizzle:

• ¼ cup strawberry or raspberry jam
• 1 tbsp hot water

How I Make It

Step 1:

Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. The cocoa adds just a subtle chocolate kick to deepen the velvet flavor.

Step 2:

In another bowl, combine the buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract. Beat well until the mixture is smooth and vibrantly red—this gives your cupcakes that spooky, blood-red tone.

Step 3:

Slowly add the wet ingredients to the dry, folding gently just until combined. Be careful not to overmix—the batter should be smooth but a little fluffy to keep the cupcakes super moist.

Step 4:

Divide the batter evenly into the cupcake liners, filling about two-thirds full. Bake for about 18 minutes—check with a toothpick; when it comes out clean, those beauties are done!

Step 5:

While the cupcakes cool, whip up the frosting. Beat the cream cheese and butter together until silky and light. Gradually add the powdered sugar, then stir in vanilla until fluffy and dreamy.

Step 6:

Ice the cooled cupcakes generously with the cream cheese frosting. For the bloody effect, heat the jam and hot water until smooth and pourable, then drizzle it over the frosting to resemble dripping blood. Yikes—but in the best way!

Variations & Tips

• Try using beet juice or powder for natural red coloring instead of food dye.
• Swap the strawberry jam for raspberry for a tangier drizzle.
• Make mini cupcakes for easy, bite-sized party treats.
• Add a pinch of cinnamon or cayenne to the batter for a subtle spicy surprise.
• If no buttermilk, use regular milk with 1 tbsp vinegar as a quick substitute.
• For extra flair, top cupcakes with edible candy eyes or spider rings.

How I Like to Serve It

These cupcakes are perfect for your Halloween party table, especially paired with creepy cocktails or a warm spiced cider. You can arrange them on a black platter with fake cobwebs for maximum spooky vibes. Kids and adults alike will love the surprise “bloody” drizzle—it’s a fun conversation starter!

Notes

• Store leftover cupcakes in an airtight container in the fridge for up to 3 days.
• Let chilled cupcakes come to room temperature before serving for best texture and flavor.

Closing: Trust me, once you try these cupcakes, their moist crumb and wickedly sweet tangy frosting will make them your new Halloween obsession every year!