Vampire Cupcakes

Vampire cupcakes are spooky, fun, and absolutely delicious—perfect for Halloween parties, themed birthdays, or any time I want to impress with a creepy twist. These cupcakes look innocent on the outside with rich frosting, but one bite reveals a surprise “bloody” center that oozes out like vampire venom. They’re easy to make and always a hit with kids and adults alike.

Why You’ll Love This Recipe

I love how dramatic and playful these cupcakes are. The moist chocolate or vanilla cake, paired with a luscious buttercream topping and a hidden raspberry or cherry filling, creates the perfect balance of spooky and sweet. They’re simple to bake but have that wow factor I always want for holiday treats. Plus, I can make them ahead and customize the decorations however I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Milk

• Optional: cocoa powder (if I want chocolate cupcakes)

For the “bloody” filling:

• Raspberry or cherry jam (seedless)

• Red food coloring (optional, for a deeper red)

• Cornstarch and water (if I want to thicken it slightly)

For the frosting:

• Unsalted butter (softened)

• Powdered sugar

• Vanilla extract

• Heavy cream or milk

• Red gel food coloring (optional for decoration)

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a bowl, I whisk together the dry ingredients: flour, baking powder, and salt.

3. In a separate bowl, I cream the butter and sugar until light and fluffy, then mix in the eggs and vanilla.

4. I alternate adding the dry ingredients and milk to the wet mixture until the batter is smooth.

5. I divide the batter evenly into the liners and bake for 18–22 minutes, or until a toothpick comes out clean. Then I let them cool completely.

6. For the filling, I heat the jam slightly and mix in food coloring if needed. I can also thicken it with cornstarch and water if I want a thicker “blood” effect.

7. Once the cupcakes are cool, I use a knife or cupcake corer to remove the center of each and spoon in the jam.

8. I whip up the frosting by beating the butter until creamy, adding powdered sugar gradually, and thinning with cream to the right consistency.

9. I pipe the frosting onto the cupcakes and finish with a drip of “blood” on top or two fang marks using red gel food coloring.

Servings and timing

This recipe makes 12 standard cupcakes. It takes about 20 minutes to prep, 20 minutes to bake, and another 20–30 minutes for cooling and decorating. In total, I set aside around 1 hour and 10 minutes.

Variations

I like to switch the flavor of the cupcakes depending on the theme—chocolate for something dark and rich, or red velvet for a bloody effect. For the filling, I’ve also used homemade berry compote or even a cherry pie filling. When decorating, I sometimes add candy fangs, sugar eyes, or edible glitter to really make them pop.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. If I refrigerate them, I let them come to room temperature before serving so the frosting softens. I don’t reheat these since they’re best enjoyed as-is with the filling intact.

FAQs

Can I make vampire cupcakes in advance?

Yes, I often bake the cupcakes a day ahead and store them unfrosted. I fill and frost them the next day to keep everything fresh and tidy.

What can I use if I don’t have jam?

I’ve used sweetened puréed strawberries, cherry sauce, or even red-colored pudding as a filling substitute. Anything with a red hue and gooey texture works great.

Do I need a piping bag for the frosting?

Not necessarily. I’ve used a zip-top bag with the corner snipped off or spread the frosting with a knife. A piping bag just makes it look a bit more polished.

How do I make the “blood” drip on top?

I spoon or drizzle a small amount of the red jam on top of the frosting and let it drip naturally. For a more intense look, I add extra food coloring or use red gel.

Can I make these cupcakes gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend, and they turned out just as soft and delicious. Just be sure to check that your filling and decorations are gluten-free too.

Conclusion

Vampire cupcakes are the ultimate spooky treat that brings fun, flavor, and just the right amount of gore. They’re easy to make, totally customizable, and guaranteed to be the star of any Halloween dessert table. Whether I’m baking with kids or surprising friends with a dramatic bite, these cupcakes always steal the show.

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