Home · Recipes · Desserts & Baking · Cupcakes & Muffins Bloody Red Velvet Cupcakes Author: Maryanne CabreraPublished: Oct 19, 2016Updated: Sep 2, 2022 View Recipe36 ReviewsThis post may contain affiliate links. Read our disclosure policy. Traditional red velvet cupcakes with cream cheese frosting and a shocking addition of raspberry coulis. It’s going to be your favorite Halloween treat! Table of Contents Bloody Red Velvet CupcakesThe Best Halloween DessertsBlood Red Velvet CupcakesView moreView less Remember when red velvet was super popular? Red velvet was the cool kid before cronuts, cuffins, rainbow bagels, and those giant over the top milkshakes ever existed. It’s not quite chocolate. It isn’t really vanilla. It’s something in between and it’s a flavor I’ll always love (when done right). It’s a tad sweet, a little tangy, as immature as it sounds- I like how the artificial coloring makes my lips and tongue red. Bloody Red Velvet Cupcakes Since I had so much fun with my surprise bloody cake, I’m using the same raspberry coulis (blood) for another treat. These bloody red velvet cupcakes are my new favorite! Cream cheese frosting and red velvet cake are an undeniably delicious pairing. While making these bloody cupcakes, I learned that when you add raspberry coulis to the mix, it turns this traditional pairing into a surprisingly fantastic trio. The bright notes of the raspberry coulis really brings the red velvet cake to life… perfect for Halloween! How to assembly Bloody Halloween cupcakes: Use a small round cookie cutter (or apple corer, melon baller, or the fat end of a piping tip) to punch of a shallow cavity on the top of each cupcake. Fill the cavity with cream cheese frosting and then drizzle raspberry coulis on top. Cover up the cavity by piping a large rosette on top of the cupcake.Top with raspberry coulis. And if you’re in the festival Halloween spirit, decorate the the bloody red velvet cupcakes with these royal icing meat cleavers. Food Coloring Choices There are several ways to color red velvet. Traditionally, the “red coloring” was result of the chemical reaction between natural cocoa and acid (baking soda and buttermilk). During WWII, bakers often used beet juice in place of sugar (due to sugar rations). Nowadays, you have the option to use liquid food color, gel food color, or powdered food color. I prefer to use standard store-bought red liquid food coloring. Cupcake Storage and Leftovers Decorated, frosted cupcakes may be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before eating. More RecipesThe Best Halloween DessertsA collection of 13 festive Halloween inspired sweet treat to share with friends and family. Recipe Links Blood Red Velvet Cupcakes 5 from 3 votes Traditional red velvet cupcakes with cream cheese frosting and a shocking addition of raspberry coulis. It’s a spooky Halloween treat! Yield: 1 dozen standard size cupcakes Prep Time: 25 minutes minutesCook Time: 20 minutes minutesAssembly Time: 15 minutes minutesTotal Time: 1 hour hour Servings: 12 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 ¼ cup all-purpose flour spooned and leveled (163 g)▢ ½ teaspoon baking soda▢ ½ teaspoon fine sea salt▢ 1 Tablespoon unsweetened cocoa powder (5 g)▢ ¾ cup granulated sugar (150 g)▢ ¾ cup vegetable oil (180 ml)▢ 1 large egg room temperature▢ ½ cup buttermilk room temperature▢ ½ Tablespoon red food coloring (liquid)*▢ 1 teaspoon vanilla extract, or paste▢ 1 teaspoon distilled white vinegarCream Cheese Frosting:▢ 8 oz brick- style cream cheese room temperature, softened (226 g)▢ ½ cup unsalted butter room temperature (113 g)▢ 1 teaspoon vanilla extract▢ 3 cups powdered sugar (340 g)▢ pinch kosher saltRaspberry Coulis:▢ 12 oz package frozen raspberries▢ 5 Tablespoons granulated sugar (63 g)▢ 2 teaspoon lemon juice▢ 1 teaspoon lemon zest Instructions Preheat oven to 350°F. Line standard 12-cavity muffin pan with cupcake liners. Set aside.Sift together flour, baking soda, salt, and cocoa powder. Set aside.In the bowl of a stand mixer, beat together sugar and vegetable oil. Add egg. Mix until combined.In a separate bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half of liquid mixture to mixing bowl. Mix on low speed. Add half of sifted dry mixture into mixing bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture. Mix until just combined. Scrape down bowl as needed to ensure thorough mixing.Divide batter among prepared cupcake pan. Bake for 18-20 minutes until toothpick inserted in center of cupcakes comes out clean. Let cool in pan for 5 minutes. Gently remove cupcakes from pan and allow to cool to room temperature on wire racks.Cream Cheese Frosting:In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until smooth. Add vanilla. Add powdered sugar in 1 cup increments. Add pinch of salt. Mix until smooth and fluffy.Raspberry Coulis:In a medium sauce pot, add frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat until sugar has dissolved, raspberries have thawed, and mixture has slightly thickened. Stir occasionally to prevent raspberry sauce from burning along the sides of the pot. Remove from heat. Strain out raspberry seeds. Keep raspberry coulis (sauce) in the fridge until ready to use.Assembly:Once cupcakes are cool, use an small round cookie cutter (or apple corer, melon baller, fat end of piping tip) to punch out a shallow cavity on top of each cupcake.Prepare a piping bag with a medium star top. Place frosting in prepared bag and fill the cupcake cavity about 3/4 full. Drizzle about 2 teaspoons of cooled raspberry coulis over the frosting. Pipe a large rosette to cover the hole.Drizzle additional raspberry coulis over frosted cupcakes. If desired, decorate finished cupcakes with royal icing knives. Video Notes*I used liquid food coloring. Reduce amount of coloring by half if you use gel food coloring. All images and text ©The Little Epicurean NutritionCalories: 470kcal | Carbohydrates: 63g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 294mg | Potassium: 140mg | Fiber: 2g | Sugar: 50g | Vitamin A: 295IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Heather | All Roads Lead to the Kitchen says: October 19, 2016 These are so much fun, I love them! My daughter requested red velvet for her birthday in a few days…I think I’ll have to make her these. Reply
Sabrina says: October 19, 2016 I love this bloody twist on red velvet! This looks like a Halloween hit! Reply
Jenny | Honey and Birch says: October 20, 2016 Not only are these gorgeous cupcakes, that little knife is SO CUTE! I never thought I would say a knife is cute… but I just did. ;) Reply
Maryanne Cabrera says: October 20, 2016 Thank you! Haha, I thought the same thing when I saw the knives :)
Angie | Big Bear's Wife says: October 20, 2016 These are such perfect Halloween cupcakes! I love the blood drizzle and little knife Reply
Anna @ Crunchy Creamy Sweet says: October 20, 2016 These cupcakes look so spooky but sound absolutely delicious! Love it! Reply
Krista says: October 20, 2016 I LOVE these cupcakes! They are tasty looking and will be a great addition to any Halloween party! Reply
Kim says: October 29, 2016 HELP!! Making these now for a Halloween party tonight. It says sift together flour, baking soda, salt and cocoa powder. I do not see that it calls for salt except for a pinch in the frosting. Thanks!!! Reply
Sabine @ ALSO The Crumbs Please says: October 4, 2017 Maryanne, how spooky! Best possible Halloween treat ever! Reply
Abby says: October 14, 2017 Where do you get the cute little knives and other halloween cupcake decorations? Reply
Maryanne Cabrera says: October 14, 2017 There are links in the recipe to the items that I purchased on Amazon.com. You can also find the little knives at craft stores like Michaels or big box stores like Target and Walmart.
Shayla says: October 25, 2017 My son wants to put pudding inside how do you think theta would be. He is requesting chocolate pudding Reply
Maryanne Cabrera says: October 29, 2017 Pudding is super moist. You’d have to eat the cupcakes immediately because the pudding would eventually soak through.
Bri FROM MONDAY SUNDAY KITCHen says: October 31, 2018 I DO remember when red velvet cupcakes were all the rage–man that kind of makes me feel old! These cupcakes look bananas good. I’m not a huge cake person, but I love raspberry coulis–hard:) And love that these having the icing and coulis inside as well. My kiddos would love them! xo Reply
Treasure Campbell says: October 6, 2019 These are such adorable cupcakes! Do you think this recipe could easily be doubled to make 24 cupcakes in a single batch? Or should I stick to making two separate batches of 12? Thank you! Reply
Maryanne Cabrera says: October 7, 2019 Thanks! Yes, you can double the recipe to make 24 cupcakes in one go.
Sandy says: October 25, 2019 These look wonderful! Perfect for our Halloween party this weekend! Can I make the cupcakes only the day before and put them together the next day? Assume they should be refrigerated overnight? Thanks so much for this recipe! Reply
Maryanne Cabrera says: October 25, 2019 You can bake the cupcakes a day before. Cool to room temperature and store in an airtight container at room temperature. The following day, assemble with the raspberry coulis and frosting. I don’t recommend refrigerating the unfilled cupcakes. They’ll be fine at room temperature overnight.
Priscila says: October 28, 2020 Hello! Great recipe. This recipe was worked so well. Quick question .. can I double up this recipe in order to get 24 standard cupcakes instead of 12? Thank you in advance. Reply
Pete says: November 16, 2020 Hello. Would this recipe work for a cake? By doubling the recipe? Thank you. Reply
Maryanne Cabrera says: November 16, 2020 Yes. The current recipe will make one 8 or 9-inch round cake. Double the recipe to make two 9-inch cakes or three 8-inch round cakes.
Chalsey says: October 9, 2021 Hi I’m anxious to try this. How far in advance can I make the raspberry coulis? Thanks so much! Reply
Maryanne Cabrera says: October 12, 2021 You can make the raspberry coulis up to three days in advance. Store in an airtight container in the fridge.
Maryanne Cabrera says: October 9, 2022 I bought them at a craft store. Unfortunately, Wilton not longer sells that design. Wilton now carries a different version.
Kayla H says: October 30, 2022 I made these into mini bundt cakes and drizzled the frosting and the raspberry and they’re so cute! And yummy!!! Reply
Joyce Beasley says: October 26, 2023 I’m looking forward to making these for Halloween. I was wondering if fresh raspberries be used instead of frozen? Reply
Maryanne Cabrera says: October 27, 2023 Yes, you may use fresh raspberries. I recommend using frozen raspberries because they create a brighter, richer red color when cooked.