Description
These Sinfully Sweet Vampire Bite Halloween Cupcakes combine moist vanilla cupcakes filled with a luscious raspberry sauce center and topped with silky buttercream frosting. Perfect for Halloween, each cupcake features playful vampire fang bite marks with a dripping red ‘blood’ effect made from red gel food coloring or raspberry filling. These festive treats are sure to delight party guests with their sweet, tart, and spooky charm.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour (190g)
- 1 cup granulated sugar (200g)
- ½ cup unsalted butter, softened (113g)
- ½ cup whole milk (120ml)
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Raspberry Filling
- 1 cup fresh or frozen raspberries (125g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Buttercream Frosting
- 1 cup unsalted butter, softened (226g)
- 3–4 cups powdered sugar (360–480g)
- 2–3 tablespoons milk (as needed)
- 1 teaspoon vanilla extract
- Red gel food coloring
Decorative Tools
- Toothpicks or straws (for bite marks)
Instructions
- Prepare Oven and Liners: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean baking.
- Make the Batter: Cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix everything until just combined to avoid overmixing.
- Bake the Cupcakes: Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling.
- Prepare Raspberry Filling: In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture begins to bubble. Stir in the cornstarch-water slurry and continue cooking until the mixture thickens. Remove from heat and let cool thoroughly.
- Fill the Cupcakes: Using a small knife, carefully cut out the centers of each cupcake to create a cavity. Fill each cavity with the cooled raspberry sauce to add a burst of tart flavor inside.
- Make Buttercream Frosting: Beat the softened butter until creamy and smooth. Gradually add powdered sugar while mixing, then add milk and vanilla extract to reach your desired frosting consistency.
- Frost and Decorate: Frost the cupcakes generously with the buttercream. Use a toothpick or straw to poke two small holes on each cupcake to mimic vampire fang bite marks. Dab red gel food coloring or some of the raspberry filling around the holes to create a dramatic dripping blood effect perfect for Halloween.
Notes
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting or sliding.
- If frozen raspberries are used, thaw and drain excess liquid before cooking.
- The amount of powdered sugar in the buttercream can be adjusted based on preferred sweetness and texture.
- Red gel food coloring is preferred for vibrant, non-runny ‘blood’ effects; raspberry filling offers a natural alternative.
- Use a piping bag to frost for a neater appearance, if desired.
- Store cupcakes in an airtight container refrigerated if not serving immediately, as the filling and frosting contain perishable ingredients.
