Description

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.

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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Instructions

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.