How do you make the “blood” for Bloody Red Velvet Cupcakes?

The easiest way is to use raspberry preserves or purée. Warm it slightly and drizzle it over the frosting so it runs down the sides. For a brighter, playful version, strawberry syrup works too.

Can I make Bloody Red Velvet Cupcakes ahead of time?

Yes. You can bake the cupcakes a day in advance and store them in an airtight container. Frost and drizzle the raspberry sauce just before serving to keep the decorations fresh and striking.

What frosting works best with Bloody Red Velvet Cupcakes?

Classic cream cheese frosting is the most popular choice. Its tang balances the sweetness of red velvet and provides a white canvas for the raspberry drizzle. Buttercream also works if you prefer a richer flavor.

Can I make these cupcakes without food coloring?

Absolutely. The flavor doesn’t depend on the coloring—it’s mainly for dramatic effect. If you skip the food coloring, the cupcakes will taste the same but won’t have the deep red hue that enhances the spooky look.

Bloody Red Velvet Cupcakes – 7 Easy Steps to Make at Home

Description

Bloody Red Velvet Cupcakes are spooky, sweet, and perfect for Halloween! Rich cocoa cupcakes topped with tangy cream cheese frosting and finished with a dramatic raspberry ‘blood’ drizzle—they’re both delicious and show-stopping.

Ingredients

Scale

2 ½ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 oz cream cheese, softened
½ cup unsalted butter, softened (for frosting)
3 cups powdered sugar
½ teaspoon vanilla extract (for frosting)
½ cup raspberry preserves or purée (for ‘blood’)

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Instructions

Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add red food coloring and vanilla extract.
Alternately mix in the dry ingredients and buttermilk, ending with a splash of vinegar. Mix until just combined.
Scoop batter into cupcake liners, filling each ⅔ full.
Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
For frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla extract. Mix until thick and spreadable.
Frost cooled cupcakes generously with cream cheese frosting.
Warm raspberry preserves slightly and drizzle over frosted cupcakes to create the ‘bloody’ effect.

Notes

Add spooky toppings like candy eyeballs or sugar knives for extra Halloween flair. Cupcakes can be made a day in advance and stored in the fridge. For best presentation, frost and drizzle just before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 23g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg