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Red Velvet Cupcakes with Cream Cheese Frosting and Raspberry Blood Filling
Bloody red velvet cupcakes: sinfully moist, cream-cheese crowned, with raspberry ‘blood’ splatter for a perfectly spooky bite.
Bloody Red Velvet Cupcakes are a theatrical spin on the classic Southern-style red velvet dessert, distinguished by a vibrant crimson crumb, a tangy cream-cheese frosting, and a dramatic “blood” glaze that drips over the top for a striking visual effect. The batter combines all-purpose flour, unsweetened cocoa powder, granulated sugar, butter, eggs, buttermilk, red food coloring, vanilla extract, and a touch of vinegar and baking soda for tenderness and lift. Once baked, the cupcakes are crowned with a smooth frosting made from cream cheese, butter, powdered sugar, and vanilla, then finished with a syrupy drizzle typically prepared from corn syrup (or berry preserves), red gel color, and a hint of chocolate or fruit puree to deepen both hue and flavor. Popular at Halloween parties, horror-themed celebrations, and other novelty gatherings, these cupcakes deliver the familiar mild cocoa taste and velvety texture of traditional red velvet while doubling as a show-stopping centerpiece.
Red Velvet Cupcakes with Cream Cheese Frosting and Raspberry Blood Filling
The faux-blood glaze can be made days in advance and warmed briefly for a fresh, sinister drip right before serving. Need a tweak? A gluten-free flour blend or plant-based cream cheese swaps in seamlessly without sacrificing flair.
Prep Time
60 minutes
60 minutes
Cook Time
30 minutes
30 minutes
Total Time
90 minutes
90 minutes
Ingredients
All-purpose flour, 1 ¼ cups (160 g)
- Granulated sugar, 1 cup (200 g)
- Unsweetened natural cocoa powder, 1 tablespoon
- Baking soda, ½ teaspoon
- Fine salt, ½ teaspoon
- Large egg, 1 each (room temperature)
- Vegetable oil, ½ cup (120 ml)
- Buttermilk, ½ cup (120 ml)
- Red liquid food coloring, 1 tablespoon (or 2 teaspoons gel coloring)
- Pure vanilla extract, 1 teaspoon
- Distilled white vinegar, ½ teaspoon
- Fresh or frozen raspberries, 1 cup (about 120 g)
- Granulated sugar (for filling), 2 tablespoons
- Lemon juice, 1 teaspoon
- Cornstarch, 1 teaspoon (mixed with 1 teaspoon cold water for slurry)
- Full-fat cream cheese, 8 oz (225 g) softened
- Unsalted butter, ½ cup (113 g) softened
- Confectioners’ (powdered) sugar, 3 cups (360 g) sifted
- Pure vanilla extract (for frosting), 1 teaspoon
- Heavy cream or milk, 1–2 tablespoons, to desired consistency
- Optional garnish: fresh raspberries, about 12 berries
- Optional “blood” drip: 1–2 tablespoons edible red gel or extra raspberry sauce
- Optional red sprinkles, 1 tablespoon
Method
Preheat the oven to 350°F
- Line a standard muffin tin with paper liners
- Sift flour cocoa powder baking powder baking soda and salt into a bowl
- Whisk the sifted dry ingredients to blend evenly
- Place softened unsalted butter in a large mixing bowl
- Beat the butter with an electric mixer until creamy
- Gradually add granulated sugar to the butter mixture
- Continue beating until the mixture is light and fluffy
- Crack one egg into the bowl and beat until incorporated
- Crack the second egg into the bowl and beat again until smooth
- Stir vanilla extract into the creamed mixture
- Mix red gel food coloring with a spoonful of cocoa powder in a small cup to form a paste
- Scrape the red cocoa paste into the batter and beat until the color is uniform
- Pour buttermilk into a liquid measuring cup
- Add one-third of the dry ingredients to the batter and beat on low just until combined
- Add half of the buttermilk to the batter and beat just until combined
- Repeat alternating dry ingredients and buttermilk ending with the dry mixture
- Combine white vinegar and baking soda in a small cup to create a fizzing mixture
- Fold the vinegar mixture into the batter with a spatula
- Divide the batter evenly among the prepared liners filling each about two-thirds full
- Bake until a toothpick inserted into the center of a cupcake comes out clean about 18 to 22 minutes
- Remove the pan to a wire rack and let the cupcakes cool for 5 minutes
- Transfer the cupcakes from the pan to the rack to cool completely
- Place raspberries sugar and lemon juice in a small saucepan
- Cook the raspberry mixture over medium heat stirring occasionally until the berries break down
- Stir cornstarch mixed with a splash of water into the raspberry mixture
- Simmer until the filling thickens then remove the pan from heat
- Press the hot mixture through a fine-mesh sieve to remove seeds
- Cool the strained raspberry filling to room temperature
- Place cream cheese and softened butter in a clean mixing bowl
- Beat the cream cheese and butter until completely smooth
- Add powdered sugar a cup at a time beating after each addition until fluffy
- Blend vanilla extract into the frosting
- Chill the frosting for 10 minutes to firm slightly
- Cut a small cone from the center of each cooled cupcake with a paring knife
- Spoon raspberry filling into each hollowed cupcake center
- Replace the cut-out piece of cake over each filling to seal
- Transfer the cream cheese frosting to a piping bag fitted with a large round or star tip
- Pipe a generous swirl of frosting onto each cupcake
- Drizzle extra raspberry sauce over the frosting to create a blood effect
- Serve the red velvet cupcakes at room temperature or chilled
Nutrition (whole recipe)
Calories
5736 kcal Protein
45 g Fat
296 g Carbs
751 g Fiber
18 g Sugar
609 g
5736 kcal Protein
45 g Fat
296 g Carbs
751 g Fiber
18 g Sugar
609 g
Notes
For a richer “blood” effect, stir a teaspoon of raspberry preserves into the glaze and warm it just until pourable—too hot and it turns translucent. Let the frosted cupcakes chill 15 minutes, then spoon on the glaze; the cold surface firms the drips in place for clean, photo-worthy streaks.
why this recipe
The allure of Bloody Red Velvet Cupcakes lies in the dramatic fusion of vivid scarlet crumb, decadent cocoa undertones, and a silky cream-cheese frosting that together offer a feast for both the eyes and the palate; each bite delivers a moist, tender texture balanced by just-right sweetness and a subtle tang, making these cupcakes an unforgettable show-stopper for celebrations or an ordinary Thursday night treat that feels anything but ordinary.
FAQs
FAQ acf
Frequently Asked Questions
Can I use natural alternatives like beet powder or juice instead of red food coloring, and will the cupcakes still achieve a vibrant red color?
Yes—freeze-dried beet powder or concentrated beet juice can replace the red food coloring, but expect a softer, slightly earthier ruby hue rather than the intense scarlet of artificial dye. Keep cocoa to 1 tablespoon and maintain an acidic batter (buttermilk + vinegar) to help the natural pigments stay brighter, yet some color loss during baking is normal.
How should I store Bloody Red Velvet Cupcakes, and can they be made ahead or frozen without losing their texture and dramatic glaze?
Store the frosted, glazed cupcakes in an airtight container in the refrigerator for up to 4 days; bring them to room temperature 30 minutes before serving to restore their soft crumb. You can bake the cupcakes (undecorated) up to 2 days ahead or freeze them—well-wrapped— for 2 months; thaw overnight in the fridge, then frost and add the “blood” glaze just before serving so the drip stays vivid and the texture remains moist.
Can I scale this recipe into a single 8-inch layer cake, and what adjustments will I need?
Yes—this cupcake batter fits neatly into one greased and parchment-lined 8-inch round pan with no ingredient changes; simply bake at 350 °F for about 30–35 minutes (start checking at 28 minutes) until the center springs back and a tester comes out clean. Cool completely in the pan for 10 minutes, then turn out, chill, frost, and drip on the “blood” glaze as you would the cupcakes; if you want a two-layer cake, double the entire recipe and bake the layers side-by-side, rotating once for even rise.