Description
These Halloween Red Velvet Cupcakes are moist, velvety, and filled with a playful raspberry “bloody” surprise inside. Topped with a smooth cream cheese buttercream and a drizzle of raspberry sauce, they’re festive, fun, and perfect for spooky season.
Ingredients
Scale
- 185 g granulated sugar
- 150 g all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 2 eggs
- 200 ml milk
- ½ tbsp apple cider vinegar (or white wine vinegar)
- ½ tsp vanilla extract
- 70 ml vegetable oil, plus more for greasing
- 30 g cornstarch
- 2 tbsp unsweetened cacao powder
- ½ tbsp liquid red food coloring
- 300 g raspberries (fresh or frozen)
- 4 tbsp granulated sugar (for raspberry sauce)
- 1 tsp cornstarch (for raspberry sauce)
- 1 tbsp lemon juice
- 120 g unsalted butter, room temperature
- 100 g cream cheese, room temperature
- 70 g icing sugar
- ½ tsp vanilla extract (for frosting)
Instructions
- Mix all the cupcake batter ingredients with a whisk or electric mixer until smooth.
- Grease your muffin pan lightly with oil, or use paper liners if your pan isn’t non-stick.
- Fill each cavity almost to the top, leaving about 3mm space.
- Bake at 180°C (350°F) for 20–30 minutes, or until a toothpick comes out clean.
- Let them cool completely before you try to fill or frost them.
- In a pot, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until it begins to boil.
- Allow it to boil for 1 minute, then remove from heat. Blend until smooth, then strain through a sieve. Let it cool fully.
- Beat butter, cream cheese, and vanilla together until pale and fluffy. Add icing sugar and beat again for at least 2 minutes until smooth.
- Use an apple corer to remove the center of each cooled cupcake. Fill with raspberry sauce, then replace the top with a small piece of the removed cake.
- Pipe the frosting on top using a pastry bag and tip. Drizzle extra raspberry sauce over the frosting for that spooky Halloween effect.
Notes
Make sure cupcakes are fully cool before filling or frosting. You can swap the raspberry sauce for cherry or strawberry if desired. For extra festiveness, use orange food coloring in the frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg