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Introduction: Can a Cupcake Be Creepy and Delicious?

Have you ever wondered if a cupcake could look like it was bitten by a vampire but taste so good you can’t stop at one? Picture rich red velvet cupcakes with a gooey raspberry jam center, topped with creamy frosting and “bloody” bite marks. Sounds like a treat that’s perfect for a Halloween fright, right? These Red Velvet Vampire Cupcakes are super easy to make, with just 1 hour of active prep, and sure to thrill your party guests or family. Whether you’re hosting a spooky bash or a fun baking night, these cupcakes will have everyone sinking their teeth in. Let’s whip up some ghoulishly good cupcakes!

Overview: Why Red Velvet Vampire Cupcakes Are Special

Red Velvet Vampire Cupcakes are a spooky twist on classic red velvet cupcakes, filled with a surprise raspberry jam center and decorated with vampire bite marks. Rated 4.4 stars by 14 reviewers, this recipe is loved for its moist texture, tangy cream cheese frosting, and creepy presentation. The “bloody” jam drizzle makes them a Halloween standout, perfect for kids and adults alike.

Time Requirement: Total time is 1 hour 35 minutes (1 hour active prep, 35 minutes for cooling and freezing).
Difficulty Level: Easy! Perfect for beginners or baking with kids, with simple mixing and decorating.
Why It’s Special: These cupcakes are quick to prep, have a fun surprise filling, and are packed with flavor. The red velvet and raspberry jam add a touch of nutrition from cocoa and fruit, while the vampire bite design makes them a festive hit. Plus, they’re versatile for different flavors or dietary needs.

Whether you’re serving them at a haunted party or a school event, these vampire cupcakes are sure to be a scream.

Essential Ingredients

This recipe uses simple ingredients to create a spooky, flavorful cupcake. Here’s what you’ll need, why each one matters, and some substitutions:

Cake Flour (1 3/4 cups): Creates a soft, tender crumb for the cupcakes (see Cook’s Note for measuring tips).
- Substitution: Use all-purpose flour (subtract 3 tablespoons and add 3 tablespoons cornstarch).
Granulated Sugar (1 cup): Sweetens the cupcakes and helps with texture.
- Substitution: Use coconut sugar or a sugar substitute for a lower-glycemic option.
Dutch Process Cocoa Powder (1/4 cup): Gives the red velvet its subtle chocolate flavor and rich color.
- Substitution: Use regular cocoa powder, but the color may be less vibrant.
Baking Soda (3/4 teaspoon): Helps the cupcakes rise and stay fluffy.
- Substitution: No direct substitute, but ensure it’s fresh for best results.
Fine Salt (1/2 teaspoon): Balances the sweetness.
- Substitution: Use table salt or kosher salt in the same amount.
Buttermilk (1/2 cup): Adds tanginess and keeps the cupcakes moist.
- Substitution: Use milk with 1/2 tablespoon lemon juice or vinegar, or plant-based milk for vegan.
Vegetable Oil (1/2 cup): Keeps the cupcakes moist and tender.
- Substitution: Use canola oil or melted coconut oil.
Sour Cream (1/2 cup): Adds richness and a slight tang.
- Substitution: Use plain yogurt or vegan sour cream.
Red Food Coloring (1 tablespoon, plus 1 drop for filling): Creates the signature red velvet hue and brightens the jam.
- Substitution: Use natural beet juice for a chemical-free option (may alter flavor slightly).
Cider Vinegar (2 teaspoons): Reacts with baking soda for lift and enhances flavor.
- Substitution: Use white vinegar or lemon juice.
Pure Vanilla Extract (1 teaspoon for cupcakes, 1/2 teaspoon for frosting): Adds warm, sweet flavor.
- Substitution: Use almond extract or omit if unavailable.
Large Egg (1, room temperature): Binds the batter and adds structure.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan.
Semisweet Chocolate Bar (3 ounces): Melts to coat the jam filling pocket.
- Substitution: Use milk chocolate or vegan chocolate.
Coconut Oil (1 teaspoon): Helps melt the chocolate smoothly.
- Substitution: Use vegetable oil or omit if using candy melts.
Raspberry Jam (1 cup): Creates the “bloody” filling and drizzle.
- Substitution: Use strawberry jam, cherry preserves, or a seedless variety.
Cream Cheese (8-ounce package, room temperature): The base for the tangy frosting.
- Substitution: Use vegan cream cheese for a dairy-free option.
Unsalted Butter (6 tablespoons, room temperature): Adds richness to the frosting.
- Substitution: Use margarine or vegan butter.
Confectioners’ Sugar (1 cup): Sweetens and thickens the frosting.
- Substitution: Use a powdered sugar substitute for lower sugar.

Why These Ingredients Matter

The red velvet batter combines cocoa, buttermilk, and sour cream for a moist, tangy cake with a hint of chocolate, while the raspberry jam adds a fruity, vitamin-rich burst. The cream cheese frosting provides protein and calcium, and the small portions (12 cupcakes) help with moderation. The ingredients are affordable, widely available, and easy to swap for dietary needs, making this recipe versatile and fun for Halloween.

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Step-by-Step Instructions

Let’s make these spooky cupcakes step-by-step. It’s so easy, you’ll be biting into them in no time!

Step 1: Prep the Oven and Pan

Preheat the oven to 350°F.
Line a 12-cup muffin tin with paper liners.

Tip: Use Halloween-themed liners for extra spooky flair!

Step 2: Mix the Dry Ingredients

In a large bowl, sift together 1 3/4 cups cake flour, 1 cup granulated sugar, 1/4 cup Dutch process cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon fine salt.

Tip: Sifting removes lumps and ensures a smooth batter.

Step 3: Mix the Wet Ingredients

In another large bowl, whisk together 1/2 cup buttermilk, 1/2 cup vegetable oil, 1/2 cup sour cream, 1 tablespoon red food coloring, 2 teaspoons cider vinegar, 1 teaspoon vanilla extract, and 1 large egg until smooth.

Tip: Make sure the egg is at room temperature for a smoother batter.

Step 4: Combine and Bake

Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix).
Divide the batter evenly among the 12 cupcake liners (about 2/3 full each).
Bake for 16-18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the tin and cool completely on a wire rack (about 30 minutes).

Tip: Check at 15 minutes to avoid overbaking—ovens vary!

Step 5: Prepare the Filling

In a small microwave-safe bowl, combine one 3-ounce semisweet chocolate bar (broken up) and 1 teaspoon coconut oil.
Microwave for 1 minute, stir, then microwave for 15 seconds more until smooth.
In another small bowl, whisk 1 cup raspberry jam with 1 drop of red food coloring and 1 tablespoon water until smooth.

Tip: Stir the chocolate gently to keep it smooth and glossy.

Step 6: Fill the Cupcakes

Use a small sharp knife to cut a plug from the center of each cupcake, leaving a 1/4-inch border and not cutting all the way to the bottom (eat the plugs!).
Brush the inside of each hole with melted chocolate and place the cupcakes in the freezer for 15 minutes to harden the chocolate.
Spoon 1 tablespoon of the raspberry jam mixture into each chocolate-lined hole.

Tip: Work carefully to keep the holes neat for a clean filling.

Step 7: Make the Frosting

In a large bowl, beat one 8-ounce package of cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Gradually beat in 6 tablespoons unsalted butter until smooth.
Add 1 cup confectioners’ sugar and 1/2 teaspoon vanilla extract, beating until light and fluffy, about 1 minute.
Scrape the frosting into a pastry bag fitted with a large round tip.

Tip: Chill the frosting for 10 minutes if it’s too soft to pipe.

Step 8: Decorate the Cupcakes

Pipe the frosting onto each cupcake, covering the jam-filled hole completely.
Use the end of a plastic straw to poke 2 holes in the frosting of each cupcake, resembling vampire bite marks (avoid the jam-filled hole).
Drizzle the remaining raspberry jam into the holes to look like blood.

Tip: Practice poking holes on a spare cupcake to get the bite marks just right.

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Assembly: Bringing It All Together

The Red Velvet Vampire Cupcakes are all about combining rich flavor with a spooky presentation. Here’s how to make them a Halloween hit:

Arrange the Cupcakes: Place the decorated cupcakes on a festive platter, ensuring the bite marks and jam drizzles are visible.
Highlight the Bites: Arrange so the “bloody” bite marks stand out—space them slightly apart for impact.
Presentation Tips:
- Serve on a black or red platter with fake spider webs or plastic fangs for a spooky vibe.
- Add candy eyes or gummy worms around the platter for extra creepiness.
- Use Halloween-themed napkins or small forks for easy grabbing.

Tip: Display under soft lighting to make the red jam and frosting pop!

Storage and Make-Ahead Tips

These cupcakes are perfect for prepping ahead, making them great for parties.

Storage:
- Store in an airtight container in the fridge for up to 5 days.
- Freeze unfrosted, unfilled cupcakes for up to 2 months; thaw in the fridge before filling and frosting.
- Store frosted cupcakes in a single layer to avoid smudging the bite marks.
Reheating: Not needed—these are best served at room temperature or slightly chilled.
Make-Ahead Tips:
- Bake the cupcakes up to 2 days ahead and store in an airtight container.
- Prepare the frosting and jam filling a day ahead, storing in the fridge.
- Fill and decorate a few hours before serving to keep the jam fresh.

Tip: Keep extra jam on hand to refresh the “blood” drizzles if needed.

Recipe Variations

These cupcakes are super versatile. Here are some fun ways to mix it up:

Chocolate Vampire Cupcakes: Use chocolate cake mix and cocoa in the frosting for a richer flavor.
Vegan Vampire Cupcakes: Use a vegan cake mix, plant-based buttermilk, vegan sour cream, and vegan cream cheese.
Gluten-Free Vampire Cupcakes: Use gluten-free cake flour and ensure all ingredients are gluten-free.
Berry Blast Cupcakes: Use blueberry or blackberry jam for a different “bloody” filling.
Mini Vampire Bites: Bake in a mini muffin tin for smaller, bite-sized cupcakes.

Tip: Try piping different frosting designs, like swirls or fangs, for unique spooky looks.

Conclusion: Sink Your Teeth into Spooky Fun!

Red Velvet Vampire Cupcakes are the ultimate Halloween dessert—moist, flavorful, and just creepy enough to thrill. With their quick 1-hour active prep, tangy red velvet base, and gory jam filling, they’re perfect for spooky parties or family baking nights. Whether you stick with the classic recipe or try a new variation, these cupcakes will have your guests biting with delight. So grab your ingredients, pipe that frosting, and create some vampire-approved treats. Share your creations in the comments—what’s your favorite way to make these cupcakes extra spooky?

Red Velvet Vampire Cupcakes

Author: Alyssa

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