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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