🕒 Prep Time: 25 min
🕒 Cook Time: 20 min
🕒 Total Time: 45 min
🧁 Ingredients
For the Red Velvet Cupcakes:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 2 tbsp cocoa powder
- 1 tbsp red food coloring (gel-based)
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp white vinegar
- ¼ tsp salt
For the Creamy Spilling Filling:
- ½ cup red velvet cake crumbs (from cupcake centers)
- ⅓ cup sweetened condensed milk
- 1 tbsp unsalted butter, melted
- 1–2 tbsp red food coloring (for bold color)
For the Skin-Tone Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Few drops ivory or peach food coloring
For Decoration:
- Candy fangs or dots of red gelatin
- Red syrup or edible red gel
- Optional: red straws for added effect (not edible)
🧁 Step-by-Step Instructions
Step 1: Prep Your Cupcake Base
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Cream butter and sugar until fluffy (2–3 min). Add eggs one at a time, then vanilla and red food coloring.
➡️ Tip: Mix food coloring early to ensure vibrant, even color.
Step 2: Mix & Bake
In a separate bowl, whisk flour, cocoa, and salt. Gradually add to the wet mixture, alternating with buttermilk. Stir in baking soda + vinegar last. Spoon into liners (2/3 full). Bake 18–20 minutes. Cool completely.
🧁 Tip: Cool fully before decorating to avoid melting the frosting.
Step 3: Make the Bloody Filling
Mix cake crumbs, sweetened condensed milk, and butter. Add food coloring until it’s a deep, glossy red. The filling should ooze like blood 👻.
💡 Tip: Add more condensed milk if it’s too thick.
Step 4: Fill the Cupcakes
Use a knife or cupcake corer to remove centers. Fill with red mixture until level with the top.
Step 5: Frost Like Skin
Beat butter until creamy. Slowly mix in powdered sugar, vanilla, and cream until fluffy. Tint with ivory or peach coloring to mimic skin.
🎨 Tip: Adjust color in small drops for a natural look.
Step 6: Decorate the Bite
Smooth frosting over each cupcake. Add candy fangs or gelatin dots as “bite marks.” Drizzle red syrup from puncture points for a chilling drip effect. Add some to the plate for drama!
🎃 Tip: Use chilled cupcakes for more control when applying “blood.”
Step 7: Spooky Presentation
Serve on a dark platter with red syrup drizzles and Halloween decor. Perfect for a haunted dessert table!
🧠 Pro Tips
- Storage: Keep in a sealed container for up to 3 days in the fridge. Let come to room temp before serving.
- Make Ahead: Bake cupcakes a day in advance and decorate the day of.
- No Candy Fangs? Use a toothpick to dab red dots for bite marks!
📊 Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cupcake | 420 | 4g | 45g | 24g | 1g | 30g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
