Traditional red velvet cupcakes with cream cheese frosting and a shocking addition of raspberry coulis. It’s going to be your favorite Halloween treat!
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.
Blood Red Velvet Cupcakes
Yield: 1 dozen standard size cupcakes
- 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 vinegar
Cream 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 salt
- 12 oz package frozen raspberries
- 5 Tablespoons granulated sugar (63 g)
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 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.
- 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.
- 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.
Reader Questions and Reviews
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.
Awesome! Happy birthday to your daughter!
What a fun Halloween Dessert for a party.
I love this bloody twist on red velvet! This looks like a Halloween hit!
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. ;)
Thank you! Haha, I thought the same thing when I saw the knives :)
These are such perfect Halloween cupcakes! I love the blood drizzle and little knife
These cupcakes look so spooky but sound absolutely delicious! Love it!
I LOVE these cupcakes! They are tasty looking and will be a great addition to any Halloween party!
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.
Maryanne, how spooky! Best possible Halloween treat ever!
Where do you get the cute little knives and other halloween cupcake decorations?
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.
My son wants to put pudding inside how do you think theta would be. He is requesting chocolate pudding
Pudding is super moist. You’d have to eat the cupcakes immediately because the pudding would eventually soak through.
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
Oh my goodness! What a beautiful cupcakes
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!
Thanks! Yes, you can double the recipe to make 24 cupcakes in one go.
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!
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.
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.
Yes, you can double the recipe to make 24 standard cupcakes.
Hello. Would this recipe work for a cake? By doubling the recipe? Thank you.
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.
Hi I’m anxious to try this. How far in advance can I make the raspberry coulis? Thanks so much!
You can make the raspberry coulis up to three days in advance. Store in an airtight container in the fridge.
Where’d you get the tiny knives?
I bought them at a craft store. Unfortunately, Wilton not longer sells that design. Wilton now carries a different version.
I made these into mini bundt cakes and drizzled the frosting and the raspberry and they’re so cute! And yummy!!!