Description
Moist red velvet cupcakes topped with tangy cream cheese frosting and drizzled with a spooky raspberry coulis for a bloody effect. A perfect Halloween dessert that’s festive, fun, and deliciously indulgent.
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
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
- Sift flour, baking soda, salt, and cocoa powder together in a bowl.
- In a mixer, beat sugar and oil until smooth. Add egg and mix until combined.
- In a separate bowl, whisk together buttermilk, food coloring, vanilla, and vinegar.
- Add half of the liquid mixture to the sugar mixture, followed by half of the dry ingredients. Repeat with remaining halves and mix until just combined.
- Divide batter evenly among cupcake liners and bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
- For frosting: Beat cream cheese and butter until smooth. Mix in vanilla, then gradually add powdered sugar and salt until fluffy.
- For coulis: In a saucepan, cook raspberries, sugar, lemon juice, and zest over medium heat until thickened. Strain to remove seeds. Cool before using.
- To assemble: Carve a small cavity in the top of each cupcake. Fill with frosting, drizzle in raspberry coulis, then cover with a piped rosette of frosting. Finish with extra coulis drizzled for a bloody effect.
Notes
- Use gel food coloring for a more intense red hue.
- Swap raspberry coulis with cherry or strawberry sauce for variation.
- Top with candy knives or spooky toppers for extra Halloween flair.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Chill frosting briefly if it feels too soft before piping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
