Bloody Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet cupcakes have always been an iconic treat, but when paired with a spooky twist for Halloween or any eerie celebration, they transform into something truly show-stopping.
Ingredients
For the Red Velvet Cupcakes:
- 1 ¼ cups (160g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (120ml) buttermilk, room temperature
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tbsp red food coloring (gel recommended)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3–3 ½ cups (360–420g) powdered sugar, sifted
- 1 tsp vanilla extract
For the “Bloody” Topping:
- ¼ cup seedless raspberry or strawberry jam
- 1–2 tsp water (to thin if needed)
- Few drops of red food coloring (for deeper effect)
Instructions
- Mix dry ingredients.
- Whisk wet ingredients separately, then combine with dry.
- Add food coloring and bake.
- Prepare cream cheese frosting.
- Top cooled cupcakes with frosting.
- Drizzle with “bloody” raspberry sauce for effect.