Name: Bloody Red Velvet Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 1 tbsp unsweetened cocoa powder; 3/4 cup granulated sugar; 1/2 cup vegetable oil; 1 large egg; 1/2 cup buttermilk; 1 tbsp red food coloring; 1 tsp vanilla extract or paste; 1/2 tsp distilled white vinegar; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1 tsp vanilla extract; 3–4 cups powdered sugar; Pinch kosher salt; 1 1/2 cups frozen raspberries; 1/4 cup granulated sugar; 1 tsp lemon juice; 1/2 tsp lemon zest

These bloody red velvet cupcakes are a spooky twist on the classic favorite. With a moist red velvet base, creamy cream cheese frosting, and a dramatic drizzle of raspberry coulis, they’re the perfect Halloween treat that looks eerie but tastes absolutely divine.

Why You’ll Love This Recipe

I love these cupcakes because they bring together the best of three worlds—moist red velvet cake, tangy cream cheese frosting, and the bright, tart flavor of raspberry coulis. I also enjoy how easy they are to dress up for Halloween with just a drizzle of “bloody” sauce and a fun decoration. They’re festive, delicious, and always a crowd-pleaser at fall gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

all-purpose flour
baking soda
fine sea salt
unsweetened cocoa powder
granulated sugar
vegetable oil
egg
buttermilk
red food coloring
vanilla extract or paste
distilled white vinegar

For the cream cheese frosting:

cream cheese, softened
unsalted butter
vanilla extract
powdered sugar
pinch kosher salt

For the raspberry coulis:

frozen raspberries
granulated sugar
lemon juice
lemon zest

Directions

I start by preheating the oven to 350°F and lining a muffin pan with cupcake liners.
I sift the flour, baking soda, salt, and cocoa powder together.
In my mixer, I beat the sugar and oil until smooth, then add the egg.
In a separate bowl, I whisk together the buttermilk, food coloring, vanilla, and vinegar. I add half of this liquid mixture to the sugar mix, followed by half of the dry ingredients. I repeat with the remaining halves and mix just until combined.
I divide the batter evenly into the liners and bake for 18–20 minutes, or until a toothpick comes out clean. I let them cool completely before decorating.
For the frosting, I beat cream cheese and butter until smooth, add vanilla, then gradually mix in powdered sugar with a pinch of salt until fluffy.
For the coulis, I cook raspberries, sugar, lemon juice, and zest over medium heat until thickened, then strain out the seeds.
To assemble, I carve a small cavity in the top of each cupcake, fill it with frosting, drizzle in raspberry coulis, then cover with a piped rosette of frosting. I finish with more coulis for the dramatic “bloody” effect.

Servings and timing

This recipe makes 12 standard-sized cupcakes. It takes about 25 minutes of prep time, 20 minutes of baking, 15 minutes of assembly, and about 1 hour total from start to finish.

Variations

I sometimes use gel food coloring instead of liquid for a more intense red hue. For a different twist, I like swapping the raspberry coulis with cherry sauce or strawberry coulis. If I want extra Halloween flair, I add candy knives or spooky toppers for decoration.

Storage/reheating

I store decorated cupcakes in an airtight container in the fridge for up to 3 days. Before serving, I let them sit at room temperature for the best texture and flavor. I don’t reheat these since the frosting and coulis are best enjoyed chilled or at room temp.

FAQs

Can I make these cupcakes ahead of time?

Yes, I like to bake the cupcakes a day ahead and store them unfrosted. I frost and decorate them the day I plan to serve.

Can I use fresh raspberries for the coulis?

Yes, I can use fresh raspberries, but I find frozen raspberries give a deeper, richer red color.

Can I freeze these cupcakes?

I freeze the unfrosted cupcakes for up to 2 months, wrapped well. I thaw them overnight in the fridge and frost them fresh.

How do I keep the frosting from being too soft?

I make sure the cream cheese and butter are softened but not overly warm. If the frosting feels loose, I chill it for 10–15 minutes before piping.

What can I use instead of food coloring?

I can use beet juice or beet powder for a natural option, though the color won’t be as vibrant.

Conclusion

I love how these bloody red velvet cupcakes turn a classic dessert into something playful and spooky for Halloween. They’re rich, moist, and perfectly balanced with tangy frosting and tart raspberry coulis. Whether I’m serving them at a party or just baking for fun, they never fail to impress.