Bloody Red Velvet Cupcakes are a spooky and delicious treat perfect for Halloween or any themed party! These rich red velvet cupcakes are topped with a creamy white frosting and drizzled with a raspberry or strawberry sauce to create a “bloody” effect. They are sure to impress your guests and add a festive touch to your celebration!
Ingredients List
For the Red Velvet Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (to adjust consistency)
For the “Bloody” Sauce
- 1 cup raspberries or strawberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Optional: Red food coloring (for a deeper color)
Timing
Preparing Bloody Red Velvet Cupcakes takes about 30 minutes for prep and 20 minutes for baking, totaling approximately 50 minutes.
Step-by-Step Instructions
Step 1: Make the Cupcake Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.
- Add Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Cream Cheese Frosting
- Beat the Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined. Adjust the consistency with milk as needed.
Step 3: Prepare the “Bloody” Sauce
- Cook the Fruit: In a small saucepan, combine the raspberries or strawberries, sugar, and lemon juice. Cook over medium heat until the fruit breaks down and the mixture thickens (about 5-7 minutes).
- Blend (Optional): For a smoother sauce, blend the mixture until smooth and strain to remove seeds if desired. Add red food coloring for a deeper color if desired. Let it cool.
Step 4: Frost the Cupcakes
- Frost Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to generously frost the tops with the cream cheese frosting.
Step 5: Create the “Bloody” Effect
- Drizzle Sauce: Drizzle the raspberry or strawberry sauce over the frosted cupcakes to create a “bloody” effect. You can use a spoon or a squeeze bottle for more control.
Nutritional Information
Here’s a quick glance at the nutritional profile of Bloody Red Velvet Cupcakes (per cupcake, assuming 12 cupcakes):
| Nutrient | Amount per Cupcake |
|---|---|
| Calories | 290 |
| Protein | 3g |
| Fat | 14g |
| Carbohydrates | 39g |
| Fiber | 1g |
Tips for Customization
- Flavor Variations: Add a teaspoon of almond extract to the frosting for a different flavor.
- Cupcake Options: Substitute half of the all-purpose flour with almond flour for a different texture.
- Decorative Ideas: Use edible glitter or Halloween-themed sprinkles for extra decoration.
Storing Tips for the Recipe
Bloody Red Velvet Cupcakes can be stored in an airtight container in the refrigerator for up to a week. For best results, wait to drizzle the “bloody” sauce until just before serving.
Conclusion
Bloody Red Velvet Cupcakes are a fun and festive way to celebrate Halloween or any spooky occasion. With their rich flavor and creative presentation, they’re sure to be a hit at your next gathering!
FAQs
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container until you’re ready to frost and decorate.
Can I use store-bought frosting?
Absolutely! If you’re short on time, feel free to use store-bought cream cheese frosting instead of making your own.
What can I serve with these cupcakes?
These cupcakes pair well with a glass of milk, hot chocolate, or coffee for a delightful treat!
Bloody Red Velvet Cupcakes Recipe
Ingredients
- For the Red Velvet Cupcakes
- • 1 1/2 cups all-purpose flour
- • 1 cup granulated sugar
- • 1 teaspoon baking soda
- • 1 teaspoon cocoa powder
- • 1/2 teaspoon salt
- • 1 cup vegetable oil
- • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- • 2 large eggs
- • 2 tablespoons red food coloring
- • 1 teaspoon vanilla extract
- • 1 teaspoon white vinegar
- For the Cream Cheese Frosting
- • 8 oz cream cheese (softened)
- • 1/2 cup unsalted butter (softened)
- • 4 cups powdered sugar
- • 1 teaspoon vanilla extract
- • 2–4 tablespoons milk (to adjust consistency)
- For the “Bloody” Sauce
- • 1 cup raspberries or strawberries (fresh or frozen)
- • 1/4 cup granulated sugar
- • 1 tablespoon lemon juice
- • Optional: Red food coloring (for a deeper color)
Instructions
Step 1: Make the Cupcake Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.
- Add Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Cream Cheese Frosting
- Beat the Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined. Adjust the consistency with milk as needed.
Step 3: Prepare the “Bloody” Sauce
- Cook the Fruit: In a small saucepan, combine the raspberries or strawberries, sugar, and lemon juice. Cook over medium heat until the fruit breaks down and the mixture thickens (about 5–7 minutes).
- Blend (Optional): For a smoother sauce, blend the mixture until smooth and strain to remove seeds if desired. Add red food coloring for a deeper color if desired. Let it cool.
Step 4: Frost the Cupcakes
- Frost Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to generously frost the tops with the cream cheese frosting.
Step 5: Create the “Bloody” Effect
- Drizzle Sauce: Drizzle the raspberry or strawberry sauce over the frosted cupcakes to create a “bloody” effect. You can use a spoon or a squeeze bottle for more control.
