Is there anything better than the smell of red velvet cake baking in the oven? It’s that warm, slightly chocolatey, and utterly comforting scent that feels like a hug. Now, imagine that cozy feeling but dressed up for its big Halloween debut. That’s exactly what these Red Velvet Vampire Cupcakes are all about. They’re my favorite way to kick off the spooky season—a treat that’s more playful than terrifying, and guaranteed to make everyone, from tiny ghosts to grown-up goblins, smile. It’s the perfect baking project that blends classic, beloved flavor with a dose of pure, silly fun. Let’s create some magic.
Why You’ll Love These Red Velvet Vampire Cupcakes
Honestly, what’s not to love? These Halloween vampire cupcakes are a total crowd-pleaser. First, you get that timeless, tender red velvet crumb that pairs perfectly with the rich, tangy cream cheese frosting we all adore. Then, you get to transform that classic into something incredibly festive. They’re creepy-cute without being overly complicated, making them a fantastic centerpiece for your Halloween dessert table. They’re the kind of treat that sparks conversation and has everyone reaching for their phones to take a picture before they take a bite. Plus, they’re just as fun to make as they are to eat!
The Secret to Great Red Velvet Vampire Cupcakes
The true heart of any authentic red velvet recipe isn’t just the vibrant color—it’s the subtle buttermilk and vinegar tang that plays off the mild cocoa powder. The real secret here is to not overmix the batter. Once you add the dry ingredients to the wet, switch to a gentle hand and fold everything together until it’s just combined. A few streaks of flour are totally fine! Overmixing is the number one culprit behind tough, dense cupcakes. We want a light, soft, and velvety texture that practically melts in your mouth, and a light touch is how we get there.
Pro Tips to Nail It Every Time
A few little tricks will take your spooky cupcakes from great to absolutely fang-tastic.
Cool Completely: I know, the wait is the hardest part! But piping cream cheese frosting onto warm cupcakes is a recipe for a melty, sad puddle. Let them cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Your patience will be rewarded with perfect, sturdy frosting.
The Fangs: For the classic vampire look, slivered almonds are perfect. For a nut-free version, white chocolate chips or even small pieces of white candy melts work wonderfully. Just press two into the frosting at a slight angle to create that iconic bite mark.
The Blood: The “blood” drizzle is where you can really have fun. While a simple strawberry or raspberry jam works beautifully, for a richer flavor and color, try warming it with a tiny splash of water to make it more drizzle-able. For a truly decadent touch, a simple ganache made with dark chocolate and a bit of red food coloring creates a deep, dramatic effect.
Fun Variations to Try
Feel like getting creative? Here are a few spins on these easy Halloween cupcakes.
Mocha Velvet Vampires: Add a teaspoon of instant espresso powder to your dry ingredients. It will deepen the chocolate flavor beautifully without making the cupcakes taste like coffee, giving your vampires a more sophisticated, grown-up edge.
Candy Eyes: Instead of (or in addition to!) the fangs, give your vampires some personality by adding a pair of candy eyeballs. It instantly makes them look surprised or mischievous.
Orange Velvet: Swap the red food coloring for orange to create a batch of Halloween-themed cupcakes perfect for a pumpkin patch party or just to mix up the color scheme while keeping the same delicious flavor.
If you’re looking for another festive cupcake that’s a bit less spooky, my perfectly spiced Flat Frosting Pumpkin Cupcakes are a fall favorite.
Final Thoughts
Baking, for me, is about so much more than the final product. It’s about the experience—the warmth of the kitchen, the anticipation, and the joy of sharing something made with love. These Red Velvet Vampire Cupcakes encapsulate all of that. They’re a simple, joyful way to celebrate the season and create a memorable moment. So, put on your favorite apron, maybe a spooky playlist, and whip up a batch of these adorable creatures of the night. I promise they’ll be the life of your Halloween party.
Baking is about the experience—the warmth of the kitchen and the joy of sharing. These vampire cupcakes are a perfect way to celebrate, just like these Make-Ahead Peanut Butter Banana Oatmeal Muffins are perfect for a busy morning.
Happy baking
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Spooky Red Velvet Vampire Cupcakes for Halloween
These irresistibly spooky Red Velvet Vampire Cupcakes are the perfect Halloween treat! Moist, classic red velvet cupcakes are topped with a lusciously tangy cream cheese frosting and transformed into adorable vampires with simple almond fangs and a bloody jam drizzle. They’re creepy-cute, delicious, and sure to be the hit of any Halloween party!
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Red Velvet Cupcakes:
1 ¼ cups (150g) all-purpose flour
¾ cup (150g) granulated sugar
½ teaspoon baking soda
½ teaspoon fine sea salt
1 tablespoon unsweetened cocoa powder
¾ cup (180ml) vegetable oil
½ cup (120ml) buttermilk, room temperature
1 large egg, room temperature
1 tablespoon red gel food coloring
½ teaspoon vanilla extract
½ teaspoon white vinegar
For the Cream Cheese Frosting:
½ cup (113g) unsalted butter, softened to room temperature
8 oz (226g) full-fat block cream cheese, softened to room temperature
3 cups (360g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
For Decoration:
¼ cup strawberry or raspberry jam, slightly warmed
24 slivered almonds
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
Mix Wet Ingredients: In a large bowl, whisk the oil, buttermilk, egg, food coloring, vanilla extract, and vinegar until smooth and fully combined.
Combine Batter: Add the dry ingredients to the wet ingredients and whisk gently until just combined. Be careful not to overmix; a few small lumps are okay.
Bake: Divide the batter evenly between the 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make Frosting: While the cupcakes cool, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy. Gradually add the sifted confectioners’ sugar, vanilla, and salt, beating on low until incorporated, then switch to high speed and beat for 2-3 minutes until fluffy.
Frost: Once the cupcakes are completely cool, frost them with a thick layer of cream cheese frosting using a piping bag with a round or star tip, or simply spread it on with a knife.
Decorate: Gently press two slivered almonds into the frosting on each cupcake to create fangs. Using a spoon or a small piping bag, drizzle the warmed jam from the top of the cupcake down past the fangs to create a “blood” effect.
Notes
Room Temperature is Key: Ensure your buttermilk, egg, butter, and cream cheese are at room temperature for a smooth, lump-free batter and frosting.
Gel Food Coloring: Gel food coloring provides a vibrant red hue without thinning the batter. Liquid food coloring can be used but will require more to achieve a deep color.
Storage: Store these cupcakes in an airtight container in the refrigerator for up to 4 days due to the cream cheese frosting. Let them sit at room temperature for 15-20 minutes before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 498 kcal
- Sugar: 45g
- Sodium: 197mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
