Get ready for a frightfully delicious Halloween Vampire Bite Cupcakes, featuring red velvet cake with a gory jam “blood” center and creamy vanilla frosting. This Spooky Halloween Treat is ready in 40 minutes, perfect for parties or movie nights. Enjoy this simple recipe for a festive Halloween dessert that thrills every guest!
Why You’ll Love Halloween Vampire Bite Cupcakes
- Spooky Fun: Halloween Vampire Bite Cupcakes shine in this simple recipe.
- Gory Surprise: Jam filling wows for this spooky Halloween treat.
- Easy to Make: Beginner-friendly for this festive Halloween dessert.
- Party-Ready: Perfect for gatherings with these vampire cupcakes.
- Customizable: Adaptable fillings for this spooky Halloween treat.
Ingredients for Halloween Vampire Bite Cupcakes
Here’s what you’ll need for these vampire cupcakes (makes 12 cupcakes):
Red Velvet Cupcakes:
- 1 ¼ cups (160g) all-purpose flour
- 2 tbsp (15g) unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 1 large egg
- ½ cup (120ml) buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red gel food coloring
“Bloody” Filling:
- ½ cup (160g) raspberry or strawberry jam
- 1 tsp cornstarch (optional, for thickening)
- 1–2 drops red food coloring (optional)
Vanilla Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- 3 ½ cups (420g) powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk or cream
- Pinch of salt
Decoration Extras:
- Red gel food coloring or decorator gel
- Toothpicks or small straws for “bite marks”
- Edible blood (jam or gel in a piping bag)
Equipment
- 12-cup muffin pan
- Paper cupcake liners
- Hand or stand mixer
- Piping bags and decorating tips
- Cupcake corer or sharp knife
- Cooling rack
- Small saucepan (optional, for jam)
Ingredient Tips
- Food Coloring: Gel for vibrant color in this festive Halloween dessert.
- Jam: Raspberry for realistic “blood” in these vampire cupcakes.
- Butter: Room temperature for smooth frosting in this simple recipe.
- Flour: Measured accurately for this spooky Halloween treat.
- Piping Bag: For precise “blood” drips in this festive Halloween dessert.
Directions for Halloween Vampire Bite Cupcakes
Let’s create this delicious festive Halloween dessert!
Bake Cupcakes
I preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners. I whisk 1 ¼ cups flour, 2 tbsp cocoa, ½ tsp baking soda, and ½ tsp salt. In another bowl, I beat ½ cup oil, ¾ cup sugar, and 1 egg, then add ½ cup buttermilk, 1 tsp vanilla, 1 tsp vinegar, and 1 tbsp red gel coloring. I mix in dry ingredients, fill liners ⅔ full, and bake 18–20 minutes until a toothpick is clean, cooling on a rack for this simple recipe.
Prepare Jam Filling
If needed, I heat ½ cup jam with 1 tsp cornstarch dissolved in 1 tbsp water in a saucepan for 1–2 minutes to thicken, adding 1–2 drops red food coloring, then cool for this spooky Halloween treat.
Core and Fill Cupcakes
Once cooled, I use a corer or knife to remove cupcake centers, filling each with 1–2 tsp jam for these vampire cupcakes.
Make Buttercream
I beat 1 cup butter until fluffy, add 3 ½ cups powdered sugar gradually, then 1 tbsp vanilla, pinch of salt, and 2–3 tbsp milk for smooth frosting for this festive Halloween dessert.
Decorate Cupcakes
I pipe frosting onto cupcakes, poke two “bite marks” with a toothpick, and drizzle red gel or jam from the holes for a bloody effect in this Halloween Vampire Bite Cupcakes.
Serve
I serve with candy fangs or sprinkles for extra spooky flair in this simple recipe.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: ~40 minutes
- Servings: 12 cupcakes
- Calories: ~350 kcal per cupcake
- Macros per Serving: 45g carbs, 3g protein, 18g fat
Variations for Halloween Vampire Bite Cupcakes
Try these twists on this spooky Halloween treat:
- Chocolate Base: Use chocolate cake for this festive Halloween dessert.
- Vegan: Swap for flax egg and vegan butter in these vampire cupcakes.
- Gluten-Free: Use gluten-free flour for this simple recipe.
- Cherry Filling: Try cherry jam for this spooky Halloween treat.
- Gothic Look: Add black sprinkles for these vampire cupcakes.
Serving Ideas:
- Pair with Food and Tips’ spooky punch for a festive Halloween dessert.
- Serve with Food and Tips’ pumpkin cookies for a varied spooky Halloween treat.
- Enjoy with Food and Tips’ fruit tea for a vibrant vampire cupcakes spread.
Storage
I store these vampire cupcakes in the fridge in an airtight container for 3 days, bringing to room temperature before serving, or freeze unfrosted for 2 months, thawing before decorating for this simple recipe.
Serving Tips
- Presentation: Arrange Halloween Vampire Bite Cupcakes on a black platter for a spooky Halloween treat.
- Garnish: Add edible glitter for these vampire cupcakes’ eerie charm.
- Pairing: Enjoy with Food and Tips’ red punch for a festive Halloween dessert.
- Portion Size: 1 cupcake per person for a satisfying serving.
- Occasions: Perfect for Halloween parties, movie nights, or potlucks.
FAQs About Halloween Vampire Bite Cupcakes
Here are answers to common questions about this spooky Halloween treat:
Can I use store-bought cake mix?
Yes, use red velvet mix for quick vampire cupcakes.
What jam works best?
Raspberry or strawberry for realistic “blood” in this festive Halloween dessert.
Can I make mini cupcakes?
Yes, bake 12–14 minutes in a mini tin for this simple recipe.
How do I make them scarier?
Add candy fangs or black sprinkles for this spooky Halloween treat.
Can I use a different cake base?
Chocolate or vanilla works for these vampire cupcakes.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Halloween Vampire Bite Cupcakes are a creepy, delicious treat with red velvet cake and a gory jam center. This simple recipe delivers a festive Halloween dessert perfect for spooky gatherings. Enjoy the thrilling, sweet bite that’s sure to haunt your party table!
Halloween Vampire Bite Cupcakes
Ingredients
For the Red Velvet Cupcakes:
- 1 ¼ cups 160g all-purpose flour
- 2 tbsp 15g unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 120ml vegetable oil
- ¾ cup 150g granulated sugar
- 1 large egg
- ½ cup 120ml buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red gel food coloring
For the “Bloody” Filling:
- ½ cup 160g raspberry or strawberry jam
- 1 tsp cornstarch optional, for thickening
- 1 –2 drops red food coloring optional
For the Vanilla Buttercream:
- 1 cup 226g unsalted butter, room temperature
- 3 ½ cups 420g powdered sugar
- 1 tbsp vanilla extract
- 2 –3 tbsp milk or cream
- Pinch of salt
Decoration Extras:
- Red gel food coloring or decorator gel
- Toothpicks or small straws for “bite marks”
- Edible blood jam or gel in a piping bag
Instructions
Bake Cupcakes
- I preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners. I whisk 1 ¼ cups flour, 2 tbsp cocoa, ½ tsp baking soda, and ½ tsp salt. In another bowl, I beat ½ cup oil, ¾ cup sugar, and 1 egg, then add ½ cup buttermilk, 1 tsp vanilla, 1 tsp vinegar, and 1 tbsp red gel coloring. I mix in dry ingredients, fill liners ⅔ full, and bake 18–20 minutes until a toothpick is clean, cooling on a rack for this simple recipe.
Prepare Jam Filling
- If needed, I heat ½ cup jam with 1 tsp cornstarch dissolved in 1 tbsp water in a saucepan for 1–2 minutes to thicken, adding 1–2 drops red food coloring, then cool for this spooky Halloween treat.
Core and Fill Cupcakes
- Once cooled, I use a corer or knife to remove cupcake centers, filling each with 1–2 tsp jam for these vampire cupcakes.
Make Buttercream
- I beat 1 cup butter until fluffy, add 3 ½ cups powdered sugar gradually, then 1 tbsp vanilla, pinch of salt, and 2–3 tbsp milk for smooth frosting for this festive Halloween dessert.
Decorate Cupcakes
- I pipe frosting onto cupcakes, poke two “bite marks” with a toothpick, and drizzle red gel or jam from the holes for a bloody effect in this Halloween Vampire Bite Cupcakes.
Serve
- I serve with candy fangs or sprinkles for extra spooky flair in this simple recipe.
Notes
- Let cupcakes cool fully before filling and frosting.
- Use gel food coloring to keep batter vibrant and thick.
- Try other cupcake bases like chocolate or pumpkin for variations.
- Chill frosting slightly before piping if it’s too soft.
- Store in fridge and bring to room temp before serving.
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