If you’re hunting for a spooky treat that makes kids giggle and adults grin, these Halloween Vampire Bite Cupcakes are your answer. They look like ordinary red velvet cupcakes at first… until you sink your teeth in and discover a gooey, “bloody” surprise inside. Perfect for Halloween parties, dessert trays, or that neighborhood potluck where you want to wow without spending all day in the kitchen.
And let’s be honest—sometimes Halloween sweets get more love than the costumes, and these little bites prove why.
Why You’ll Love These Halloween Vampire Bite Cupcakes
- They’re a simple but show-stopping addition to any Halloween dessert tray.
- No piping skills needed—just a little spoon, some red filling, and a playful spirit.
- They work for kids, teens, and adults who secretly love all things spooky.
- They double as both Halloween decorated cupcakes and conversation starters.
Back in Amarillo, we didn’t get fancy with Halloween. We were more about chili cook-offs and church carnivals. But when I moved closer to Austin, I discovered just how fun it could be to make desserts that not only taste good but also look like they belong in a Tim Burton movie. These cupcakes—part vampire dessert idea, part edible trick—are now a family favorite at my October gatherings.
Ingredients You’ll Need
- Red velvet cupcake batter – deep, dramatic color makes the perfect backdrop for vampire bites.
- Cream cheese frosting – because what’s a red velvet cupcake without it?
- Cherry or raspberry jam – for that “bloody” surprise filling. (I lean raspberry; it’s a little tart, balances the sweet.)
- Vanilla extract – because every good cupcake needs it.
- Powdered sugar & butter – for that smooth, sweet frosting.
- Decorative extras (optional) – like candy vampire fangs, edible glitter, or dark sprinkles for extra fright-night flair.
Step-by-Step: Making Your Vampire Bite Cupcakes
- Bake the red velvet cupcakes. Start with your favorite recipe or a box mix—no judgment here. I’ve done both, and no one complained either way.
- Cool completely. Rushing this step will melt your frosting into a sad little puddle.
- Carve and fill. Use a small knife (or the back of a piping tip) to scoop out a tiny core from the center of each cupcake. Spoon in the jam until it’s just at the top. That’s your “blood.”
- Frost generously. Spread cream cheese frosting over the top to hide the filling. Smooth or swirl—it’s Halloween, not a wedding cake.
- Add the vampire bite. Use a straw or a chopstick to poke two little fang marks on top. Drizzle a bit of jam from each hole to look like drips of blood.
- Decorate if desired. Stick on candy fangs, scatter spooky sprinkles, or place them on your tray next to other Halloween bakery treats for maximum effect.
Tips for Perfectly Gory Cupcakes
- If your “blood” filling feels too thick, warm it slightly in the microwave to make it easier to spoon in.
- Don’t stress about making the bites perfect—messy actually looks more realistic.
- These cupcakes double beautifully with other vampire desserts treats, so make them ahead and freeze the cupcakes (unfilled) for up to two weeks. Just thaw, fill, and frost on party day.
A Little Story from My Kitchen
The first time I served these, my husband took a big ol’ bite, and cherry jam dripped right down his chin. Without missing a beat, he goes, “Well, guess I’m a vampire now.” The kids howled with laughter, and that sealed it. These cupcakes weren’t just desserts—they were memory-makers.
FAQs About Vampire Cupcakes
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes the night before, but wait to add the jam and frosting until the day you serve. That keeps them from getting soggy.
What filling works best?
Raspberry jam is my top pick, but cherry or strawberry work, too. Even chocolate ganache could be fun if you want darker “blood.”
Can these go on a Halloween dessert tray with other themed baked goods?
Absolutely. Pair them with ghost cookies, mummy brownies, or even some Corpse Bride food ideas for a full spooky spread.
Do kids like them, or are they too gross?
Trust me, kids LOVE the gooey surprise. Just keep napkins handy because it can get messy in the funniest way.
Whether you’re hosting a costume party, sending treats to school, or just want to jazz up your Halloween themed baked goods, these Halloween Vampire Bite Cupcakes will be the star of the night. Bold, spooky, and just messy enough to be fun—they’re everything Halloween should be, in cupcake form.
Print
Halloween Vampire Bite Cupcakes with a Gory Surprise
- Total Time: 1 hour
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Spooky, party-ready red velvet Halloween Vampire Bite Cupcakes with a gooey raspberry “blood” center and tangy cream cheese frosting. Easy to bake, wildly fun to decorate, and perfect for Halloween dessert trays, school parties, or movie nights.
Ingredients
All-purpose flour — 1 2/3 cups (200 g); structure
Granulated sugar — 1 cup (200 g); sweetness and moisture
Unsweetened cocoa powder — 2 tbsp; classic red velvet cocoa note
Baking soda — 1 tsp; lift
Fine sea salt — 1/2 tsp; balances flavor
Buttermilk (room temp) — 3/4 cup (180 ml); tenderness and tang
Vegetable oil — 1/2 cup (120 ml); moist crumb
Large eggs (room temp) — 2; binding and richness
Red liquid food coloring — 2 tbsp (or 1 tsp gel); bold vampire hue
Pure vanilla extract — 2 tsp; aroma
Distilled white vinegar — 1 tsp; activates baking soda
Seedless raspberry jam — 3/4 cup; warm slightly for easy filling “blood”
Cream cheese (block) — 8 oz/226 g; softened, for frosting
Unsalted butter — 1/2 cup/113 g; softened, for frosting
Powdered sugar — 3 cups (360 g); sifted, for frosting
Vanilla extract — 1 tsp; for frosting
Fine sea salt — small pinch; balances frosting
Red decorating gel or extra jam — 2–3 tbsp; fang “drips”
Candy vampire fangs or spooky sprinkles — optional; decor
Note: Full measurements included above. Proceed to instructions for method. (A printable card will populate from this form.)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk buttermilk, oil, eggs, food coloring, vanilla, and vinegar until smooth.
4. Pour wet into dry and whisk just until combined; do not overmix.
5. Divide batter evenly among liners, filling each about 2/3 full.
6. Bake 17–20 minutes, until tops spring back and a toothpick comes out clean.
7. Cool in pan 5 minutes, then transfer cupcakes to a rack to cool completely (about 30 minutes).
8. Warm raspberry jam gently until loose. Using a small knife or the wide end of a piping tip, core a 1/2-inch plug from each cupcake (do not cut to the bottom).
9. Spoon 1–2 teaspoons jam into each cupcake cavity; replace a thin “cap” of cake if desired.
10. Make the frosting: Beat cream cheese and butter on medium speed until creamy, 2 minutes. Gradually add powdered sugar, then vanilla and a pinch of salt; beat until fluffy, 1–2 minutes.
11. Frost cupcakes generously with a spatula or piping bag.
12. Create two “fang marks” by poking the frosting with a straw or chopstick. Drizzle red gel or a bit of jam from each puncture so it “bleeds.”
13. Add candy fangs or spooky sprinkles. Chill 10–15 minutes to set, then serve.
14. Store leftovers covered in the refrigerator up to 3 days; bring to room temp before serving.
Notes
Make-ahead: Bake cupcakes (unfilled, unfrosted) up to 2 days ahead; keep covered at room temp. Fill and frost day-of for best texture.
Freezer-friendly: Unfrosted cupcakes freeze up to 2 months. Thaw, then fill and frost.
Filling swaps: Cherry or strawberry jam, or a quick 1:1 blend of jam and seedless preserves for extra ooze.
Color tips: If using gel color, start with 1 tsp and adjust; natural beet powder (1–2 tbsp) gives a deeper crimson but a softer hue.
Tray styling: Arrange with Halloween decorated cupcakes, cookies, and brownies to build a Halloween dessert tray. Great for Halloween themed baked goods, Halloween bakery treats, and vampire dessert ideas.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 38 g
- Sodium: 270 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
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