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Quick Vampire Bite Red Velvet Cupcakes: Easy Best Recipe

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These Quick Vampire Bite Red Velvet Cupcakes are a showstopper with a hidden raspberry jam center and a clever ‘vampire bite’ frosting trick. They come together in about 45 minutes using simple ingredients, making them perfect for Halloween or any fun gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (8g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) white vinegar
  • 1 tablespoon (15ml) red gel food coloring
  • ½ cup (160g) raspberry jam or preserves
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, egg, vanilla extract, and white vinegar.
  4. Add red gel food coloring to the wet mixture and stir until fully incorporated.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Gradually add powdered sugar, then add vanilla and a pinch of salt. Beat on medium-high for 2 minutes until light and fluffy.
  11. Once cupcakes are cool, use a small knife or apple corer to cut a cone-shaped hole in the top of each cupcake (about ¾ of the way down). Save the removed cake ‘lid’.
  12. Spoon about 1 teaspoon of raspberry jam into each hole.
  13. Cut the pointy tip off the saved cake lid and place the flat piece back on top of the jam to seal.
  14. Pipe a generous swirl of cream cheese frosting onto each cupcake.
  15. Use a small spoon or the back of a knife to gently press a small indent into the side of the frosting (the ‘vampire bite’).
  16. Dab a tiny bit of leftover raspberry jam inside the bite mark, letting a little drip down the side of the frosting.

Notes

For best results, use room temperature ingredients. Gel food coloring gives a deeper red than liquid. Do not overmix the batter. Start checking cupcakes at 18 minutes to avoid overbaking. The ‘vampire bite’ mark is best done right before serving.

Nutrition

Keywords: red velvet cupcakes, vampire bite, Halloween cupcakes, cream cheese frosting, raspberry jam, easy dessert

Find it online: https://piperplate.com/quick-vampire-bite-red-velvet-cupcakes-easy-best-recipe/