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Vampire Bite Red Velvet Cupcakes

Vampire Bite Red Velvet Cupcakes with a Raspberry Surprise

Vampire Bite Red Velvet Cupcakes are visually striking, with a rich red hue, creamy frosting, and a delightful raspberry surprise.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups All-Purpose Flour For gluten-free, use a 1-to-1 flour blend.
  • 1 cup Granulated Sugar Adds sweetness and moisture.
  • 1 tbsp Unsweetened Cocoa Powder Contributes subtle chocolate flavor.
  • 1 tbsp Baking Soda Essential leavening agent.
  • 1 tsp Baking Powder Essential leavening agent.
  • ½ tsp Salt Enhances flavor.
  • ½ cup Vegetable Oil Can substitute with melted coconut oil.
  • 2 large Eggs Ensure they’re at room temperature.
  • 1 cup Buttermilk Can substitute with milk and vinegar or lemon juice.
  • 1 tbsp Red Gel Food Coloring Natural alternatives may alter color.
For the Frosting
  • 8 oz Cream Cheese Use block-style cream cheese.
  • ½ cup Butter Unsalted is best.
  • 2 cups Powdered Sugar Sweetens and thickens the frosting.
For the Filling
  • ½ cup Raspberry Coulis Can substitute with seedless raspberry or strawberry jam.

Equipment

  • Mixing bowls
  • Muffin tins
  • Whisk
  • Ice cream scoop
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.
  3. In another bowl, mix together vegetable oil, sugar, eggs, buttermilk, and food coloring until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Distribute the batter evenly among cupcake liners, filling each about two-thirds full.
  6. Bake in preheated oven for 18-20 minutes until a toothpick comes out clean.
  7. Cool in tins for 10 minutes then transfer to a wire rack to cool completely.
  8. Cut out a cone-shaped piece from the center of each cupcake to create filling holes.
  9. Beat together cream cheese and butter until smooth, then add powdered sugar to reach desired consistency.
  10. Frost each cooled cupcake and drizzle extra raspberry coulis over for decoration.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for optimal results. Avoid overmixing to maintain texture. Gel food coloring is preferred for vibrant results.

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