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Vampire Cupcakes

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Vampire cupcakes are spooky and fun treats with a surprise ‘bloody’ center made from raspberry or cherry jam. Perfect for Halloween, these cupcakes are delicious, dramatic, and always a crowd-pleaser.

Ingredients

  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • Optional: 1/4 cup cocoa powder (for chocolate cupcakes)
  • For the ‘bloody’ filling:
  • 1/2 cup raspberry or cherry jam (seedless)
  • Red food coloring (optional)
  • 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
  • For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream or milk
  • Red gel food coloring (optional for decoration)

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together flour, baking powder, salt (and cocoa powder if using).
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
  4. Alternately add the dry ingredients and milk to the wet ingredients, mixing until smooth.
  5. Divide batter into cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely.
  6. For filling, warm jam slightly and stir in red food coloring. Thicken with cornstarch slurry if desired. Let cool.
  7. Cut out a small center from each cooled cupcake and fill with jam.
  8. Make frosting by beating butter until creamy. Gradually add powdered sugar, vanilla, and cream until desired consistency.
  9. Frost cupcakes and decorate with a drizzle of jam or red gel to mimic blood, and add extra spooky toppings if desired.

Notes

  • Use red velvet cake mix for an extra dramatic effect.
  • Substitute jam with puréed strawberries or cherry pie filling.
  • Make ahead by baking cupcakes a day early and filling/frosting before serving.
  • Use a zip-top bag for frosting if you don’t have a piping bag.
  • Store in an airtight container at room temp for 2 days or in the fridge up to 4 days.

Nutrition

Find it online: https://recipesbyliza.com/vampire-cupcakes/