Description

Halloween Vampire Bite Cupcakes are a spooky yet delicious treat, combining moist red velvet cake, a raspberry jam ‘blood’ center, and creamy vanilla buttercream. These fun cupcakes are perfect for Halloween parties or any spooky celebration.

Ingredients

For the Red Velvet Cupcakes:

1 ¼ cups (160g) all-purpose flour

2 tbsp (15g) unsweetened cocoa powder

½ tsp baking soda

½ tsp salt

½ cup (120ml) vegetable oil

¾ cup (150g) granulated sugar

1 large egg

½ cup (120ml) buttermilk

1 tsp vanilla extract

1 tsp white vinegar

1 tbsp red gel food coloring

For the Bloody Jam Filling:

½ cup (160g) raspberry or strawberry jam

1 tsp cornstarch (optional)

1–2 drops red food coloring (optional)

For the Vanilla Buttercream Frosting:

1 cup (226g) unsalted butter, room temperature

3 ½ cups (420g) powdered sugar

1 tbsp vanilla extract

2–3 tbsp milk or cream

Pinch of salt

Decoration Extras:

Red gel food coloring or red decorator gel

Toothpicks, pipettes, or small straws for bite marks

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In one bowl, mix together the dry ingredients (flour, cocoa powder, baking soda, and salt).
In another bowl, whisk together the wet ingredients (vegetable oil, sugar, egg, buttermilk, vanilla extract, vinegar, and red gel food coloring).
Gradually combine the dry and wet ingredients and mix until smooth.
Divide the batter evenly into the cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
In a small saucepan, heat the raspberry or strawberry jam. If desired, thicken with cornstarch and add red food coloring for more ‘blood’ effect. Let cool.
Once the cupcakes are cooled, core them and fill each with 1–2 teaspoons of the cooled jam.
To make the frosting, beat the butter until fluffy. Gradually add powdered sugar, vanilla extract, salt, and milk or cream until smooth.
Pipe the frosting onto each cupcake. Poke two holes in the frosting for bite marks and drip red gel or jam around the holes to resemble blood.
Chill slightly before serving, or serve at room temperature. Enjoy your spooky treat!

Notes

For a different twist, try other cupcake bases like chocolate or pumpkin.

Use strawberry or cherry jam for different ‘blood’ flavors.

For a vegan version, replace the egg with a flaxseed egg, use dairy-free butter, and non-dairy milk.

Add pumpkin spice for a warm autumn flavor variation.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 cupcake
Calories: 240
Sugar: 23g
Sodium: 130mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg